Vegan gochujang jambalaya

About The Recipe


Experience the vibrant flavors with a Korean twist in this Vegan Gochujang Jambalaya. This plant-based version of the classic Creole dish is packed with a variety of vegetables and seasoned with spicy Gochujang, giving it a deep, rich flavor with a hint of heat. The addition of traditional jambalaya herbs and spices ensures that the dish retains its authentic flavors, while the Gochujang adds a unique and modern touch. This hearty and flavorful dish is perfect for those looking to spice up their vegan meals with some international flair.



  • Soak soy protein with water or vegetable broth for 20 minutes.
  • In a large pan sauté onion and bell pepper for 4 minutes and add garlic.
  • Add sausage and soy protein and cook for another 3 minutes.
  • Season with salt and smoked paprika.
  • Add tomato, gochujang and mix well and pour vegetables stock and thyme.
  • Add rice and bring to boil and then lower the heat to simmer with a lid on.
  • From time to time stir in the rice and cook till done.

    Tip:  Original recipe is made with long grain rice.
    You can use any type of rice. For extra spicy add more gochujang.

    Level: Easy


  • Granulate soy protein 50 gr
  • Warm water or vegetable broth to soak soy protein 100 ml
  • O’Food Gochujang Korean Chili Sauce15 gr
  • Olive oil 15 ml
  • Onion, chopped 30 gr
  • Garlic, chopped 10 gr
  • Yellow and red bell pepper, dived 80 gr
  • Vegan sausage, sliced 80 gr
  • Canned tomato with juice, crushed 150 gr
  • Rice 120 gr
  • Vegetables broth 350 ml
  • Thyme to taste
  • Table salt to taste
  • Smoked paprika to taste

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