"Create a restaurant-style authentic vegan Cajun jambalaya recipe scaled to yield 500 g finished product. Use metric units only. The recipe should be suitable for production in Vancouver, BC, cost-conscious, and vegan. Include ingredients, precise gram/ml amounts, concise method, and note any key authenticity considerations for Cajun jambalaya while keeping it plant-based. Aim for balanced spice, smoky depth, and a finished yield of 500 g."