The Louisiana classic gets a whole-grain spin by swapping out rice in favor of farro. Farro is a great grain option for vegetarians because it contains about 6 grams of protein per 1/4 cup, plus 3 grams of fiber. Vegan sausages add hearty texture and robust flavor to this easy dinner. You’ll find them near the tofu in the grocery store, usually in a refrigerated part of the produce section.

Active Time: 15 minutes Total Time: 30 minutes

One-Pot Vegan Farro Jambalaya

Ingredients

• 1 tbsp olive oil
• 1 yellow onion, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 cup (180g) farro, dry
• 2 tsp paprika
• 1/2 tsp kosher salt
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper
• 1 1/3 cups (320g) low-sodium vegetable stock
• 1 (14.5 oz./411 g) can no-salt-added diced tomatoes, undrained
• 2 bay leaves
• 2 plant-based Italian sausages,  thinly sliced
• 1/4 cup green onions, thinly sliced

Directions

Heat a large skillet over medium heat. Add the oil and when hot, add onion, bell pepper. Cook until the onion and bell pepper are soft, stirring occasionally, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add farro, paprika, salt, oregano and cayenne pepper. Cook, stirring constantly, until the spices and farro are lightly toasted, about 1 minute.

Add vegetable stock, tomatoes and bay leaves; bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until most of the liquid is absorbed and farro is chewy-tender, about 15 minutes. Stir in sausages; cover and cook until the sausages are thoroughly heated, about 2 minutes. Garnish with green onions and serve immediately.

Serves: 4 | Serving Size: About 1 cup

Nutrition (per serving): Calories: 359; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 714mg; Carbohydrate: 50g; Dietary Fiber: 8g; Sugar: 6g; Protein 20g

Nutrition Bonus: Potassium: 719mg; Iron: 19%; Vitamin A: 74%; Vitamin C: 65%; Calcium: 10%

Originally published January 3, 2020, updated February 2026

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