Creole-Style Jambalaya with Mushrooms, Red Beans, and Seitan Andouille Sausage Recipe

This Creole-style jambalaya with mushrooms, red beans, and seitan andouille sausage recipe combines smoky homemade seitan andouille sausage, deeply browned oyster mushrooms, hearty kidney beans, long-grain rice, tomatoes, Cajun seasoning, and aromatic vegetables in one satisfying plant-based main. Featured on VEGANnotvegan with hosts Maddie and Kiki Longo, this flavour-packed vegan jambalaya brings together smoke, spice, grains, beans, and vegetables for a comforting meal with plenty of texture.

The Inspiration

Jambalaya is a dish built around layers. Rice cooks directly with vegetables, broth, seasoning, and substantial ingredients so that the flavours become part of the grains rather than being added only at the end. This plant-based version keeps that approach while creating its own hearty combination of homemade seitan andouille sausage, oyster mushrooms, kidney beans, and vegetables.

Featured on VEGANnotvegan with Maddie and Kiki Longo, the recipe begins with a homemade seitan sausage designed to bring the smoky, seasoned character associated with andouille into a fully plant-based preparation.

Together, these ingredients turn the jambalaya into a complete plant-based meal with several distinct textures: chewy seitan, tender mushrooms, creamy beans, fluffy rice, softened vegetables, and fresh scallions.

Ingredients

For the Seitan Andouille Sausage

• ¾ cup vital wheat gluten
• ¼ cup all-purpose flour
• 2 tsp Cajun seasoning
• 1 tsp liquid smoke
• 1 tbsp soy sauce
• ½ cup vegetable broth
• 1 tbsp coconut oil
• Pinch of salt

For the Jambalaya

• 4 cups oyster mushrooms, larger ones torn into pieces
• 1 (15 oz) can kidney beans, drained and rinsed
• ½ large yellow onion, diced
• 1 rib celery, diced
• ½ green bell pepper, diced
• 2 cloves garlic, diced
• 2 bay leaves
• 1 cup long grain white rice
• 2 1/2 cups vegetable broth
• 1 cup of passata, or strained crushed tomatoes
• 1 tbsp Cajun seasoning
• 3 scallions, thinly sliced
• 3 tbsp all-purpose flour
• 3 tbsp vegetable oil, plus 2 tbsp vegetable oil, divided
• Salt and pepper, to taste

Methods

Make the Seitan Andouille Sausage

• Mix together the vital wheat gluten, all-purpose flour, and Cajun seasoning in a large bowl. Combine the liquid smoke, soy sauce, coconut oil, and vegetable broth and pour into the dry ingredients bowl. Stir together, then knead the mixture for about 5 minutes, or until it comes together. Cover with plastic wrap or a damp towel and let rest for 20 minutes.
• Roll out the dough , or stretch and shape with hand, into a long sausage. Line a steamer basket with parchment paper and place in a pot with about 1 inch of simmering water. Place the sausage in the steamer basket and cover. Steam for 10 minutes, then remove from the steamer basket and let cool. Slice the sausage into 1/3 inch thick pieces.

Make the Jambalaya

• Heat vegetable oil in a Dutch oven over medium high heat. Toss the oyster mushrooms in flour and add to the Dutch oven. Season with salt. Cook for 3 minutes, then stir and cook for another 3 minutes. Once nicely browned, transfer mushrooms to a plate.
• Add the seitan andouille sausage and brown for 3 to 4 minutes, then stir in the yellow onion, celery, bell pepper, and garlic and cook for 2 minutes more. Stir in the Cajun seasoning and long grain rice and cook for another minute to toast.
• Add in the kidney beans, crushed tomatoes, vegetable broth, and bay leaves and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes, or until the rice is cooked through.
• Taste the rice and season with salt and pepper as necessary. Carefully remove the bay leaves and stir in the reserved mushrooms along with the scallions. Cover again, remove from heat, and let rest for 10 minutes before serving. Serve with lemon wedges to squeeze juice over the top.

Serving Suggestions

This Creole-style jambalaya with mushrooms, red beans and seitan andouille sausage is hearty enough to serve on its own as a complete vegan main for dinner, a weekend meal, or a casual gathering. The long-grain rice, kidney beans, oyster mushrooms, and homemade seitan provide plenty of substance, while tomatoes, Cajun seasoning, celery, bell pepper, onion, garlic, and scallions build layers of savoury flavour.

Serve generous portions in warm bowls and make sure each serving includes pieces of smoky seitan, browned oyster mushrooms, beans, vegetables, and seasoned rice. Fresh lemon wedges should be served alongside so diners can add acidity to taste; the citrus is particularly effective at balancing the smoky liquid smoke, coconut oil, soy sauce, rich mushrooms, and tomato base.

For a larger meal, pair the jambalaya with a fresh green salad or simply cooked vegetables, keeping the accompaniments relatively light so the bold flavour of the jambalaya remains the focus.

Final Thoughts

This Creole-style jambalaya recipe proves that a satisfying plant-based main can achieve depth through a combination of texture, seasoning, and thoughtful cooking techniques.

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