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!
📖 Recipe
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.
Becky Bradshaw says
I made this for my vegetarian friends and we all absolutely loved it. I have made it again since and you can just put any veg in it, its still amazing! It is so tasty and incredibly easy to make, I will definitely make this again.
Iosune says
Hi Becky! Thanks a lot for your comment 🙂 So glad your friends liked it!
Marianne says
Looking forward to trying this however re: you're not about not needing oil to sautee the veg, if you use water or stock that's boiling, you cannot sautee anything without either butter or oil. If you boil them the flavour and texture will be significantly different.
Iosune says
Hi Marianne! I personally prefer using oil, but water or stock are good alternatives for those who prefer to go oil-free 🙂
KATHY GROUNDS says
Hi Losune, From your ratings I am excited to try it. I would love to know what the serving size is. It seems like it would be a small serving about 8 oz. I want to make enough for a dinner with 6 adults, including an average salad, and nothing else. Should I double it? Thanks, Kathy
Iosune says
Hi Kathy! Yes, I would probably double it 🙂
Jodi Gibson says
Excellent recipe. Made two changes, only had smoked paprika and added a touch more of cayenne pepper.
Iosune says
Hi Jodi! So glad you enjoyed it 🙂 Have a nice day!
Macey Maddox says
This was so good! I added so more spice as we like it spicy.
Iosune says
Hi Macey! So glad you liked it 🙂
Jen says
A go to dish- make it all the time. Also good to share!
Iosune says
Hi Jen! Thanks 🙂 SO glad you like it!
a says
Turned out lovely. Thank you. I'm an old Southern girl, but I prefer to eat as healthy as I can and skip the meat.
Iosune says
Hi there! So glad you enjoyed it 🙂
Salvatore says
Hi! Question: Is this cooked uncovered or covered? My gut tells me one can of crushed tomatoes + three cups of broth will make for a soupy or very mushy rice.
Athalina says
Can i use black beans instead ?
Iosune says
Hi Athalina! Yes, use pretty much any beans you have on hand 🙂
Catherine says
It was really good! The spices are perfect. I didn’t put any onions or garlic and it was still amazing (for my ibs pals), will do again for sure!
Adriana @ Simple Vegan Blog says
Hi Catherine! I'm so glad you liked it 🙂
Sam says
Hits the spot every time! Delicious, hearty, and simple to make! I’ve been referencing this specific recipe for two years!
Iosune Robles says
Hi Sam! Thanks for your kind comment 🙂
Tiffany says
One of my new favorite dinner recipes! Tastes so good 🥰
Iosune Robles says
Hi Tiffany! I'm so glad you liked it 🙂
Corey Winter says
I love this recipe and make it several times a month. For my nonvegan family members, I separately sautee shrimp dusted with cajun spices and grilled turkey kielbasa. Everyone loves it.
Iosune Robles says
Hi Corey! So glad you all liked it 🙂
Tara says
This came out great, just like the picture and tastes great.
Iosune Robles says
Hi Tara! Thank you so much 🙂
Lauren says
Hi! Do you think I can use brown basmati rice in this?
Iosune Robles says
Hi Lauren! Feel free to use brown basmati rice 🙂
Ruby W says
Amazing recipe! It's been a go-to of mine for years now. Never gets old. So simple and makes plenty.
Iosune Robles says
Hi Ruby! Thanks for your kind comment 🙂
Lyd says
Made this so many times now and I love it! One of my go-to meals that really helped me get more into vegan cooking. Thanks 🙂
Iosune Robles says
Hi! Thanks for your kind comment 🙂
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 🙂
Charlie Power says
I have this meal every week and it has become a staple in my diet! it is so easy to make and it's so tasty!! It definitely helped me transition to a vegan diet! 🙂
Iosune Robles says
Hi Charlie! I'm so glad you liked this Vegan Jambalaya recipe 🙂 Thanks for your comment!
Roman says
Really really delicious recipe Iosune. Thinking to add some vegan sausage, at what point in the recipe would it be best to add it do you think?
Iosune Robles says
Thank you so much Roman! I recommend cooking them separately and adding them in the final step 🙂
Akki Pai says
Made this for dinner tonight and the family loved it. I used whole redd and green peppers as I didn't read the recipe properly. And swapped cayenne for chilli powder for an extra kick. Only thing I would say is the water/stock quantity was too less and it started catching the bottom a bit. Had to add almost twice the quantity listed in the recipe. The taste was still fantastic, so thank you!
Iosune Robles says
Thanks for your kind comment! Have a nice day 🙂
Kellie Macknamara says
My favourite “go to” recipe!! I add a mango, tomato salsa, corn chips and vegan sour cream! Perfect!
Iosune Robles says
Sounds so good! I'm glad you liked it 🙂
Lena says
Nice recipe. I sliced up a couple of spicy Italian vegan sausages and threw them in at the end.
Iosune Robles says
Sounds so good Lena 🙂 Have a nice day!
Maya D. Schimpf says
Absolutely wonderful, and perfect for Fat Tuesday!!! Thank you!
Iosune Robles says
Hi Maya! So glad you liked it 🙂
Ellie says
Absolute hit with everyone even our fussy toddler! Was easy to make it with the veg we had in and will absolutely be doing so again.
Iosune Robles says
Hi Ellie! I'm glad you liked our vegan jambalaya recipe 🙂
Soph says
Easy and delicious!
Iosune Robles says
Thank you so much Soph 🙂
Evie Sier says
do you think this would work with quinoa, rice does not agree with me?
Iosune Robles says
Hi Evie! I think yes 🙂
marleigh says
do cook it covered or not ?
Iosune Robles says
Hi! It is not necessary but feel free to cover it 🙂
Kelsey says
This was super simple and delicious! My dad and I crushed it all in two days! 😝
Iosune Robles says
That's good Kelsey 🙂 I'm glad you both liked it!
Kelly says
Put a splash of red wine in it tonight 😏 it’s superb without but tonight was a little dash of even more delish! Hehe! Thanks for such an amazing website. We have made so many recipes and the full transition to cooking vegan has been a lot easier!
Iosune Robles says
Thanks for your kind comment and words, Kelly! Have a nice day 🙂
Kevin says
This turned out great. Very nice base of spices. I doubled the recipe, used just a tablespoon of oil to saute the veggies in a non-stick pot, used a can of red kidney beans and a can of dark red kidney beans - because it's jambalaya! Also subbed in just a little smoked paprika for part of the paprika.
Iosune Robles says
So glad you enjoyed our recipe Kevin 🙂
Kiana says
DELICIOUS! Quick, easy steps with maximum results. I've made it twice now and it does not disappoint. Even added in mock sausage and prawn like the real thing and it was great!
Iosune Robles says
So glad you enjoyed our vegan jambalaya 🙂 Have a nice day Kiana!
Laura says
Wowza! I made this as a first-timer and it was amazing! The only thing I changed was to add one jalapeno and one serrano. So good! I actually hate bell peppers but in this recipe they were so good!
Iosune Robles says
Hi Laura! So glad you liked it 🙂 Have a nice day!
Élise B says
Absolutely delicious! My husband and 9 yr old son love it as well! Only variation is that I didn’t have a green pepper, so used 1/2 red and 1/2 orange. Seal of approval from our home! My son even asked to have it for lunch at school tomorrow! Thank you
Iosune Robles says
Hi Élise! I'm so glad you all liked our vegan jambalaya 🙂 Have a nice day!
Nancy says
Do you think this would cook good in a crockpot?
Iosune Robles says
Hi Nancy! I haven't tried it myself but I think it could work 🙂
lauren says
Man, this flavor was outstanding! I ended up needing a bit more stock, but I also like my jambalaya a little more wet. This spice blend was perfect!
Iosune Robles says
Thanks for your comment Lauren 🙂 Have a nice day!