This simple vegan jambalaya is a super tasty, satisfying and nutritious vegan recipe, and a delicious dinner dish made with beans instead of meat.
Jambalaya is a dish from Lousiana, which has its origins in the Spanish and French cuisines, especially in the Spanish dish paella and jambalaia, a French dish from Provence.
Classic recipe is not vegan and is made with some meat or seafood, veggies, and rice, but I've made a plant-based version using chickpeas and beans instead of an animal-based protein.
It's a super nutritious dish because it contains vegetables, protein (legumes), and a healthy source carbohydrates (rice), and also so tasty because of the spices I've used.
I used to sautée my veggies in water and then I added tahini along with the legumes, but I prefer to sautée my veggies in oil now and I also omit the tahini. Both versions are so good, so make the one you prefer!
How to make vegan jambalaya – Step by step
- Add the oil to a skillet or large pot and when it's hot add the veggies and cook over medium-high heat for 5 minutes (photo 1).
- Add the crushed tomatoes and cook another 5 minutes (photo 2).
- Add the tamari or soy sauce and the spices and stir (photo 3).
- Then add the rice and the water or vegetable stock and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked (photo 4).
- Add the chickpeas and beans, stir and cook 1-2 minutes more (photo 5).
- Serve the rice (photo 6) with some chopped fresh parsley on top (optional).
Pro tips
- Oil is optional, you can sautée the veggies in some water or vegetable stock, and then add 2 tablespoon of tahini if you want when you add the legumes (step 4).
- Use any veggies, spices or legumes you like.
- Feel free to use fresh tomatoes instead of canned tomatoes. If the rice is too dry, add more liquid (water or vegetable stock).
- Add salt instead of the tamari or soy sauce if you don't eat soy.
- The classic recipe is made with long grain rice, but I used what I had on hand. Use any type of rice you prefer.
Do you cook rice before adding to vegan jambalaya
No, I don't, but you could if you want or you could also use leftover rice. In that case, just omit the water or vegetable stock and add more oil or tahini if needed.
What is served with vegan jambalaya?
You could eat it by itself as it includes veggies, carbs, and protein, but here are some side dishes that pair very well with jambalaya:
Looking for more vegan rice recipes?
- Brown Rice Stir Fry with Vegetables
- Vegan Fried Rice
- Vegan Red Beans and Rice
- Vegan Mushroom Risotto
Did you make this vegan jambalaya recipe?
Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!
Vegan Jambalaya
Ingredients
- 1-2 tablespoon extra virgin olive oil
- ½ onion, chopped
- 2 cloves of garlic, minced
- ½ red bell pepper, chopped
- ½ green bell pepper, chopped
- 1 carrot, peeled and chopped
- 1 14-ounce can of crushed tomatoes
- 2 tablespoon tamari or soy sauce
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon cayenne powder
- 1 cup uncooked rice, I used short grain white rice
- 3 cups water or vegetable stock
- 1 cup canned or cooked chickpeas
- 1 cup canned or cooked kidney beans
- Chopped fresh parsley for garnish, optional
Instructions
- Add the oil to a skillet or large pot and when it's hot add the veggies and cook over medium-high heat for 5 minutes.
- Add the crushed tomatoes and cook another 5 minutes.
- Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or vegetable stock and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.
- Add the chickpeas and beans, stir and cook 1 to 2 minutes more.
- Serve with some chopped fresh parsley on top (optional).
- Keepleftovers in the fridge in a sealed container for 5-7 days.
Notes
- Oil is optional, you can sautée the veggies in some water or vegetable stock, and then add 2 tablespoon of tahini if you want when you add the legumes (step 4).
- Use any veggies, spices or legumes you like.
- Feel free to use fresh tomatoes instead of canned tomatoes. If the rice is too dry, add more liquid (water or vegetable stock).
- Add salt instead of the tamari or soy sauce if you don't eat soy.
- The classic recipe is made with long grain rice, but I used what I had on hand. Use any type of rice you prefer.
- Nutritional info has been calculate by using 1 tablespoon of extra virgin olive oil and water instead or vegetable stock.
Nutrition
Update Notes: This post was originally published in September of 2017, but was republished with new photos, step by step instructions and tips in January of 2020.
Nicole says
First time making true jambalaya, with the rice cooked in it. Normally I make rice on the side but thought I'd give it a try. The taste was really good, but mine definitely didn't look like the picture. A little more mushy than fluffy rice. I even used a little less liquid than it called for because I thought it seemed like a lot. Not sure what I should have done differently but still good.
Iosune Robles says
Hi Nicole! Thanks for your kind comment 🙂 Don't know what could have happened but I'm glad you liked it!
Melissa M Lloyd says
Do you think this would work with already cooked rice?
Iosune Robles says
Hi Melissa! I'm sure yes 🙂
Nancy Steed says
Make this all the time! It's my go to when I'm in a pinch. No green pepper? I add Jalapeño(seeds removed). Top notch!
Iosune Robles says
Hi! Sounds so good with Jalapeño 🙂
PrncsDi says
This is delicious! I'm trying to find vegan recipes to replace so much meat in my diet. I'm putting this in the rotation. I made it exactly as written & made it my own by sprinkling tony chachere creole seasoning on the finished product, to taste. Thanks so much for sharing!
Iosune Robles says
Thanks for your kind comment 🙂
Renae says
This was brilliant! I only used a tiny shake of cayenne because kids. Definitely going in my regular week night rotation!
For the meat eaters in the house I was able to make some cajun spice rubbed oven baked chicken breast and slice it up and add into their bowls, keeping everyone happy 🙂
Iosune Robles says
Hi Renae! I'm glad you like our vegan jambalaya recipe 🙂
SYLVIA CORRIN says
Made this today for the family it is delicious. Full of flavour as well as texture. Will be making this again for sure. Thank you.
Iosune Robles says
Hi Sylvia! I'm so glad you liked it 🙂
Julia says
We usually prefer brown rice over white. Has anyone tried to sub brown rice for the white? If so, what adjustments did you make? Thanks.
Iosune Robles says
Hi! I haven't tried it myself but I think it would work! I would use 150 g, approx. 🙂
Laura says
One of my family’s favs! Make using vegan sausage to take it to the next level and corn bread on the side. We’ve made this many times and will continue to. Thanks for the great recipe!
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Joyce N. Petry says
Just made your Vegan Jambalaya. It was sooo delicious. Will make it often.
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Cara says
Hi Losune:
I made your Vegan Jambalaya tonite. It is delicious! I just picked out more recipes of yours to try. I am definitely making the Jambalaya again. Thank you.
Iosune Robles says
So glad you liked it 🙂
Karen says
We really enjoy this recipe. Love the spices!! Could I use quinoa instead of rice? How much liquid would you suggest?
Iosune Robles says
Feel free to use quinoa! Here we explain how to cook it: https://simpleveganblog.com/how-to-cook-quinoa/ 🙂
Camille says
This was pretty good! I halved the recipe since I wanted to try it out first to see if I like the taste, and I do 🙂 since I used half the ingredients, I also halved the cooking time and I kinda burned the bottom a little since there's a faint burnt taste. I masked it with green onions on top LOL. I used an iron skillet maybe it heat up too fast? I'll try cooking it on medium / low medium heat to simmer next time. 🙂
Iosune Robles says
Hi Camille! That's it, next time try to cook it on medium or even low heat 🙂