JAMBALAYA PASTA (VEGAN)
Ingredients
Protein & Veg
2 tbsp olive oil
8 oz vegan sausage, sliced
8 oz vegan chicken, chopped
1 small onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
Seasoning
1½ tsp Cajun seasoning
½ tsp dried thyme
½ tsp oregano
½ tsp black pepper
¼ tsp cayenne
Broth Base
2½ cups vegetable broth
1 tsp vegan Worcestershire
Pasta
12 oz penne or rotini
Finish
2 tbsp vegan butter or olive oil
Salt to taste
Green onions
⸻
Instructions
1. Cook pasta until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat.
Brown vegan sausage and vegan chicken until lightly caramelized.
Remove and set aside.
3. In the same skillet, add onion, bell pepper, and celery.
Cook 6–8 minutes until soft and fragrant.
4. Add garlic and cook 30 seconds.
5. Stir in Cajun seasoning, thyme, oregano, black pepper, and cayenne.
6. Pour in vegetable broth and Worcestershire.
Bring to a simmer and cook uncovered 12–15 minutes, allowing it to reduce slightly.
7. Return sausage and vegan chicken to the skillet.
8. Add cooked pasta and vegan butter.
Toss until everything is coated and glossy.
9. Taste and adjust salt.
Garnish with green onions.
As someone who loves hearty and spicy dishes but follows a plant-based diet, finding recipes like this Vegan Jambalaya Pasta has been a game changer. The blend of vegan sausage and chicken alternatives offers a great protein punch while keeping the dish cruelty-free. What I particularly enjoy about this recipe is the use of authentic Cajun seasoning combined with thyme, oregano, black pepper, and cayenne, which brings an earthy, smoky heat that’s not overpowering. Cooking the vegetables—onion, green bell pepper, celery, and garlic—until soft adds a rich, aromatic base that makes the pasta incredibly flavorful. One tip I found helpful is to let the vegetable broth and vegan Worcestershire simmer long enough to reduce slightly, intensifying the overall taste. Using penne or rotini pasta works wonderfully because their grooves hold onto the sauce, ensuring each bite is coated in deliciousness. For a creamy finish without dairy, vegan butter or olive oil adds gloss and richness. I often garnish mine with fresh green onions, which add a bright pop and freshness offsetting the spice. This dish freezes well, so I like to make a big batch and keep some for quick meals during busy weekdays. For those new to vegan cooking, this jambalaya pasta serves as an approachable way to explore plant-based proteins with familiar, comforting ingredients. Plus, it’s colorful, nutritious, and satisfying—making it a winner for family meals or dinner parties alike.