Vegan Seafood Jambalaya (with Banana Blossoms)

Vegan Seafood Jambalaya (with Banana Blossoms)


This vegan seafood jambalaya will rival any traditional meat or seafood recipe. Made with flaky banana blossoms to replicate fish and seared king oyster mushrooms as a scallop alternative, this is one flavorful entree you don’t want to miss!


Bold Creole Flavor

Jambalaya is a rice dish that originates from New Orleans, Louisiana. It’s a filling meal that includes rice, protein, lots of veggies, with a spicy and savory seasoning.  Yup, this is one complete dish! 

Fortunately, although we aren’t from The Big Easy, we do have a wonderful friend who was kind enough to give us all of his expert tips. For starters, it shouldn’t be too running, continue to cook your dish until the rice is just sticking to the bottom of the pan but not burning. Furthermore, jambalaya can be considered both cajun and creole. It basically has to do with where it originated from, either the country or in the city itself and whether tomatoes are used or not. Thanks for your invaluable expertise, Emmanuel! 


Vegan “Seafood”

For this variety, we chose to mimic traditional seafood jambalaya but instead of fish, mussels, or crawfish we opted for flaky banana blossoms, seared king oyster mushrooms, and vegan Andouille sausage for good measure. 

The banana blossoms are a terrific plant-based alternative for fish.  The blossoms soak up the savory flavor and they fall apart just like real fish would. If you haven’t tried this plant-based ingredient, don’t wait! 



  • Creole Spice Mix A mix that includes onion, garlic, Old Bay seasoning, smoked and sweet paprika, cayenne pepper, thyme, salt, and pepper that will leave you licking your lips.
  • Rice  –  The essential long grain rice adds economical heartiness.
  • King Oyster Mushrooms  –  The trumpet mushrooms are pan seared for a meaty texture. 
  • Banana Blossoms  – Canned banana blossoms in brine provide tender flakiness that compliment the sticky rice.
  • Vegan Andouille Sausage  –  This optional spicy “meat” will add protein to the meal.
  • Vegan Butter and Olive Oil –   The butter and olive oil add richness.
  • Onion, Green Bell Pepper, and Celery  –  Referred to as “the holy trinity” in cajun/creole cooking, these veggies are the backbone of jambalaya. However, we did use red and yellow bell pepper for a touch of color. 
  • Jalapeño  –  The pepper adds a touch of heat.
  • Garlic  –  Minced garlic adds a robust pungent flavor. 
  • Tomato Paste  –  Tomato paste adds concentrated nuance and body.
  • Diced Tomato  –  Tomatoes add moisture and soft texture to the other ingredients. 
  • Hot Sauce –  Just a dash of zesty heat is good in any dish but it can be omitted if desired. 
  • Veggie Stock  –  A must to soften the rice and combine all of the flavors as the dish cooks. 
  • Parsley/Green Onion  –  This optional garnish adds a touch of freshness to the meal.

FAQ & Vegan Seafood Jambalaya Tips:

  • Can brown rice be used

    • Absolutely, brown rice works great too.  Additionally, some people also make jambalaya with orzo pasta but it would cook faster than rice, so just keep that in mind. 
  • Can this be made less spicy? 

    • Yes. To have a milder dish, simply omit the hot sauce as well as the cayenne pepper from the spice mix. 
  • Mix It Up

    • If you prefer not to use processed vegan “meat,” another great option is crumbled tempeh or tofu.  Additionally, if you don’t have king oyster mushrooms, another variety can be used.  
  • What to Serve with Jambalaya

    • Since this dish is already very hearty, we would recommend serving it with a light salad or alongside a fun New Orleans drink like this recipe for a Tropical Blood Orange Hurricane Cocktail. A cool drink always tastes great with this spicy dish! 


A Hearty and Satisfying Meal

If you need a meal that is plant-based but will still stick to your ribs, this is the one for you. Bold flavor and still incredibly healthy?! You betcha! Enjoy! 

Finally, if you have made this vegan seafood jambalaya, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much! 


Prepared chopped vegetables and ingredients for vegan seafood jambalaya  King Oyster mushrooms searing in a dutch oven

Banana blossoms, king oyster mushrooms, and vegan Andouille sausage cooking in a pan  Diced onions with vegan butter browning in a pan

Diced bell peppers, jalapeño pepper, celery, minced garlic, and creole spice mix added to the sautéed onion   Rice and diced tomatoes added to the sautéed vegetables for vegan jambalaya

Hot sauce being added to the cooking vegan seafood jambalaya  Browned banana blossoms, king oyster mushrooms, and vegan Andouille sausage added to the seafood jambalaya

Vegan seafood jambalaya (with Banana Blossoms) in a dutch oven  Vegan Seafood Jambalaya (with Banana Blossoms) garnished with fresh parsley and chopped green onion in a dutch oven with a wooden spoon


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Vegan seafood jambalaya (with Banana Blossoms) in a dutch oven

Vegan Seafood Jambalaya (with Banana Blossoms)

  • Author: Meatless Makeovers
  • Prep Time: 15 min.
  • Cook Time: 45 min.
  • Total Time: 1 hour
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Method: Sauté,
  • Cuisine: Creole
  • Diet: Vegan


A hearty plant-based meal made with banana blossoms and seared mushrooms. This vegan seafood jambalaya has bold flavor that will satisfy everyone!



Creole Spice Mix:


  • 1 Tbsp Olive Oil
  • 8 oz King Oyster Mushrooms (Cut into Circles)
  • 1 18 oz can Banana Blossoms in brine (Drained and Cut into Large Pieces)
  • 1 Tbsp Spice Mix
  • 2 Vegan Sausages (Cut into 1/2 inch Pieces)
  • 2 Tbsp Vegan Butter
  • 1 Large (or 2 small) Onion(s) (Diced)
  • 3 Green Bell Peppers (or 1 Red, 1 Yellow, 1 Green for a more colorful dish, Diced)
  • 1 Jalapeño (Deseeded,Diced, Optional
  • 2 Stalks Celery (Diced)
  • 2 Cloves Garlic (Minced)
  • 2 Tbsp Tomato Paste
  • 14 oz Can Diced Tomatoes
  • 1 Cup Long Grain Rice
  • 1 Tbsp Spice Mix
  • 1 Tbsp Hot Sauce
  • 2 Cups Vegetable Broth
  • 2 Tbsp Fresh Parsley (Roughly Chopped, Garnish)
  • 1 Tbsp Green Onion (Chopped, Garnish)


  1. Mix spices together in a small bowl and set aside. Prepare all fresh produce as directed above. 
  2. In a deep skillet with 1 Tbsp of olive oil, sauté the mushroom circles over medium heat, until they begin to brown. Approx. 5 minutes
  3. Next add the “sausage”, banana blossoms, and 1 Tbsp of the spice mix. Sauté, stirring occasionally until lightly browned and well combined. Approx. 5 more minutes. Transfer to a bowl and set aside. 
  4. To the same skillet add 2 Tbsps of vegan butter and the onion. Sauté until fragrant stirring occasionally. Approx. 2 minutes. 
  5. Add the peppers, celery, garlic and 1 Tbsp of spice mix. Sauté, stirring frequently until peppers begin to soften. Approx. 5 minutes. 
  6. Next add the diced tomatoes, tomato paste, dry rice, vegetable broth and hot sauce. Stir to combine. 
  7. Cover and bring to a simmer. Stir occasionally to prevent burning. Simmer until the rice has absorbed all of the liquid and the dish is fairly dry. Approx. 20 minutes. 
  8. Serve and garnish with fresh parsley and chopped green onion, if desired. Enjoy! 


  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Keywords: Vegan Seafood Jambalaya, Vegan Banana Blossom Recipe

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