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Simple Vegan Jambalaya

This simple vegan jambalaya is a super tasty, satisfying and nutritious dish. It’s a delicious dinner recipe, which is also oil-free and very low in fat.

Simple Vegan Jambalaya - This simple vegan jambalaya is a super tasty, satisfying and nutritious dish. It's a delicious dinner recipe, which is also oil-free and very low in fat.

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. We’ve made a plant-based version using chickpeas and beans instead of an animal-based protein.

Simple Vegan Jambalaya - This simple vegan jambalaya is a super tasty, satisfying and nutritious dish. It's a delicious dinner recipe, which is also oil-free and very low in fat.

It’s a super nutritious dish because it contains vegetables, protein and a carbohydrate and is also so tasty because of the spices we’ve used. Besides, you can add or omit any ingredient you want because this recipe always works.

Simple Vegan Jambalaya - This simple vegan jambalaya is a super tasty, satisfying and nutritious dish. It's a delicious dinner recipe, which is also oil-free and very low in fat.

If you like this simple vegan jambalaya, check out these rice recipes: simple vegan fried rice, brown rice stir-fry with vegetables, vegan Spanish paella, vegan butternut squash risotto and vegan risotto balls.

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Simple Vegan Jambalaya - This simple vegan jambalaya is a super tasty, satisfying and nutritious dish. It's a delicious dinner recipe, which is also oil-free and very low in fat.

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Simple Vegan Jambalaya

★★★★★ 4.9 from 45 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 1x
  • Category: Main Dish
  • Cuisine: Vegan, American

This simple vegan jambalaya is a super tasty, satisfying and nutritious dish. It’s a delicious dinner recipe, which is also oil-free and very low in fat.

Simple Vegan Jambalaya - This simple vegan jambalaya is a super tasty, satisfying and nutritious dish. It's a delicious dinner recipe, which is also oil-free and very low in fat.
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Ingredients

  • 1/2 onion, we used red onion
  • 2 cloves of garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 carrot
  • 1 14-ounce can chopped tomatoes (400 g)
  • 2 tbsp tamari or soy sauce
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • 1 cup uncooked rice (200 g), we used short grain white rice
  • 3 cups water or vegetable broth (750 ml)
  • 2 tbsp tahini (optional)
  • 1 cup canned or cooked chickpeas (180 g)
  • 1 cup canned or cooked kidney beans (180 g)
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Add the chopped veggies to a skillet or a large pot with some water and cook over medium-high heat for 5 minutes. Add more water if needed. Feel free to sauté the veggies in some oil if you want, but omit the tahini.
  2. Add the chopped tomatoes and cook another 5 minutes.
  3. Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or broth and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.
  4. Add the tahini (optional), chickpeas and beans, stir and cook 1 to 2 minutes more.
  5. Serve with some chopped fresh parsley on top (optional).
  6. Keep the vegan jambalaya in the fridge in a sealed container for 4 to 5 days.

Notes

  • Use any veggies, spices or legumes you like.
  • Feel free to use fresh tomatoes instead of the chopped canned tomatoes.
  • Add salt instead of the tamari or soy sauce if you want.
  • The classic recipe is made with long grain rice, but we used what we had on hand. Use any type of rice you prefer.

Nutrition

  • Serving Size: 1/8 of the recipe
  • Calories: 305
  • Sugar: 4.8 g
  • Sodium: 273 mg
  • Fat: 4.1 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 53.9 g
  • Fiber: 9.5 g
  • Protein: 13.8 g

About Iosune

Hey, I’m Iosune! I am a recipe developer, writer and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

Reader Interactions

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Reader Reviews

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  2. Hanne Farèse says

    September 29, 2017 at 12:05

    Hello! I just wanted to tell you that jambalaya is a speciality from Lousiana, and does not exist in Provence (and nothing ressembling it eather, now or in the past!)
    Hanne Farèse, Arles, Provence, France

    Reply

    • Eva says

      March 23, 2019 at 17:53

      I’ve just made it, and it turned out delicious! I followed the recipe, but I sauteed veggies and added tahini 🙂 I added roasted, chopped chipotle peppers for extra heat. I doubled the recipe exactly, so I could meal prep lunches for the week. Perfect!!

      Reply

  4. maria says

    October 2, 2017 at 07:56

    Wow! This is a recipe that I’ve never heard of before but it looks/sounds absolutely delicious. Will definitely be trying it during the week 🙂

    Reply

  6. Xiolene says

    October 3, 2017 at 08:33

    Wow! Jambalaya was so delicious loved it!! We used brown rice and had to just adjust the cooking time for a bit longer but it came out perfect.

    Reply

  7. Sue Kimzey says

    October 3, 2017 at 18:59

    This recipe is amazingly delicious! Very tasty and a great fall dish:) Thank you I just love your website!!!

    ★★★★★

    Reply

  8. dayna says

    October 4, 2017 at 14:36

    this was so good! i used canned fire-roasted tomatoes and left out the green pepper. i also added vegan sausage. my hubby thought it needed a little crunch so he topped his with crushed vegan doritos 🙂 thank you for this recipe…it was a nice change from our regular dinners.

    ★★★★★

    Reply

  9. Lisa Gilbertson says

    March 20, 2018 at 00:21

    I just made this for dinner and the house smells amazing! My son just came home from school and he said it was so delicious! Thank you! I will try more of your recipies!

    ★★★★★

    Reply

    • Iosune says

      April 2, 2018 at 03:34

      Hi Lisa! I’m so sorry, but I didn’t see your comment. Thank YOU for making the recipe and also for your comment 🙂

      Reply

  10. Andrew says

    April 2, 2018 at 03:30

    When you say keep in the fridge 4-5 days, do you mean as left overs? Or make it and wait 4-5 days to serve? I know soups get better after a few days.

    Reply

  11. Donna says

    April 15, 2018 at 01:51

    Hi, Iosune,

    I’ve made this repeatedly and am only now just getting around to leaving a comment, but I have to say that this is one of my favourite meals! I found this recipe not long into my vegan journey and immediately fell in love with it upon tasting – honestly, the tahini is a revelation!

    I’m a heat freak and so use liberal amounts of chilli/cayenne/hot sauce for own personal preference, but I’ve also served it up to people who are decidedly intolerant of heat, and they loved the melding of flavours the recipe offers on its own. I had to omit the beans a couple of months ago (subbed with mushrooms, sweetcorn and garden peas), and I really enjoyed the change of pace, so I’ve yet to add the beans back in.

    Anyway, I just wanted to thank you. I have to refrain from cooking this every week because I would be devastated if I were to eat so much of it as to become sick of it … but, trust me, if I could, I would! I’m going to do a trial batch of your peanut butter chocolate chip cookies in preparation for my nephew’s second birthday within the next few days, and I will be sure to report back!

    Thanks, and I hope you have a wonderful day!

    ★★★★★

    Reply

    • Iosune says

      April 16, 2018 at 04:26

      Hi Donna! Thank you so much for your kind words, you made my day! I’m so glad you like this recipe and hope you also enjoy the cookies 🙂 Have a great day!

      Reply

  12. Olivia says

    April 20, 2018 at 02:20

    Hi! Would you happen to know if this recipe would work with brown rice? I believe white rice cooks for a short time.

    Reply

  14. Jason Richardson says

    May 23, 2018 at 12:55

    Loved the recipe, I didn’t have any oregano and used fresh thyme and added fresh chilli for a bit of an extra kick. Absolutely delicious!

    ★★★★★

    Reply

  17. Tanya says

    July 20, 2018 at 18:43

    Thanks this recipe was great. I did use brown rice instead of white but probably use white rice as you recommended next, as mine took a lot longer to cook. But very pleased with it 😀 I’m gradually working through the rest of your recipies, your definetly one of the best vegan food blogs I’ve come across 😀

    Reply

  18. Dylan says

    August 18, 2018 at 05:44

    I feel foolish for not cooking the brown rice longer. Oops. But despite the chewy rice the flavors are amazing. Definitely going to make this again. The rice is supposed to be cooked in the dish, correct? Not separate?

    ★★★★★

    Reply

  20. Jim says

    September 10, 2018 at 14:02

    This was great. I made this in a pressure cooker. Put steps 1-3 all in. I set the cook time to how I normally pressure cook rice i am using. In this case 30 min for brown and wild rice. We also like our rice more on the soft side. Once done quick release and continued with step 4.

    Reply

  24. Dana Little says

    November 15, 2018 at 20:42

    Made this for dinner last night and am eating it again for lunch right now. Delicious and so simple. Family loves it. Will become a regular in dinner rotations.

    ★★★★★

    Reply

  25. JD P. says

    November 26, 2018 at 11:06

    This recipe had all the flavors I know of a jambalaya. It was excellent! Not too spicy (I’m from Texas though, so take that with a grain of salt), but if you do want it spicier, I’d add 1/8 to 1/4 tsp pepper flakes or double the cayanne. Somehow we had eaten all of our cans of chickpeas without realizing so we used half cup of cashews thrown in last minute instead. It gave it a creamy, slightly crunchy bite that I thought wet well. This is one of those recipes that I think you can sub most every bean, so it’s very versatile. We had eaten badly due to Thanksgiving holidays and this satisfied my healthy taste buds, made me feel cleansed again, so I know it’s a keeper. This is definitely going into the rotation! Thank you!

    ★★★★★

    Reply

  26. Megan says

    November 26, 2018 at 20:14

    Hello! I’m making this tonight, but I don’t have a big enough pan to cook everything in, so I was just gonna cook the rice in my rice cooker, and everything else separate. I was planning on putting however much veggie stock in the rice cooker to cook it, and then adding the rest of the liquid to the pan with the veg. Is that gonna be too much liquid or how do you recommend cooking it? Thanks!

    Reply

  27. Elissa says

    November 28, 2018 at 05:52

    So delicious. A hint of spice. Really great texture. I used arborio rice. Didn’t stir the rice until the very end. Next time I’ll add finely chopped kale and maybe zucchini.

    ★★★★★

    Reply

  28. Nicole says

    December 2, 2018 at 03:49

    I made this recipe tonight and it’s sooo tasty! We all really enjoyed it. I followed the recipe exactly, but added one Thai chili for more heat. We also topped our dishes with sriracha. Thank you for sharing!

    ★★★★★

    Reply

  30. Julia says

    December 3, 2018 at 16:05

    I made this last night and loved it! Can’t wait to make it for my kids when they come home for Christmas….

    ★★★★★

    Reply

  31. Ann says

    December 9, 2018 at 23:14

    I’m planning on making this, but I can’t tell if I should cover and cook the mixture after I add the rice…? I usually cook rice covered. Thanks for a clarification.

    Reply

  32. Scott says

    December 10, 2018 at 00:41

    Delicious! A friend made it for me last evening as part of their tapas party. I will make it myself and probably again and again.

    Reply

  34. Pamela Wheeler says

    December 26, 2018 at 01:24

    I buy hot chili powder so I used that instead of crushed red pepper and didn’t have chickpeas in my pantry so I left those out. Definitely love this dish and make it at least once a month!

    ★★★★★

    Reply

  35. Taylor says

    January 2, 2019 at 04:43

    Excellent meal. The spices really add flavor. We doubled the batch and have dinner for the entire week. I love these types of meals that are relatively simple, nutritious, and don’t sit heavy in your stomach. Thanks for sharing the recipe!

    ★★★★★

    Reply

  36. Lorena says

    January 4, 2019 at 15:30

    I’m learning how to cook and this recepie was easy to follow. My family really enjoyed the dish.

    ★★★★★

    Reply

  37. whitneymclain87@gmail.com says

    January 5, 2019 at 04:14

    Delicious! New to vegan meals and have been consistently ruining dinners but this turned out AMAZING!

    ★★★★★

    Reply

  38. Yesi says

    January 9, 2019 at 17:54

    I’ve made this recipe about 6 times now and it’s delicious! My boyfriend is not a fan of kidney beans so I replaced those with pink beans and WOW! Yummy!

    ★★★★★

    Reply

  39. Joy says

    January 13, 2019 at 22:00

    Turned out great. I tend to like a little more salt so added a few dashes. Didn’t use the tahini. I ate with crushed saltine crackers and really enjoyed it.

    ★★★★★

    Reply

  40. Andy says

    January 16, 2019 at 20:06

    I am turning to a vegan diet and have never had Jambalaya before so thought I’d give it a go. And I have to say it was delicious!! Lots of flavour, not too spicy but it has a slight kick. Highly reccommend this dish.

    ★★★★★

    Reply

  41. Emily says

    January 20, 2019 at 13:25

    Hi! I’d like to try this recipe but just wanted to check whether leftovers can be refrigerated/frozen? If so, how quickly does it need transferring to the fridge after cooking? How do you usually re-heat the dish (or can it be eaten cold)? Sorry for all the questions! Look forward to trying it 🙂

    Reply

    • Iosune says

      January 21, 2019 at 08:48

      Hi Emily! Make the dish, let it cool at room temperature, then transfer to an airtight container and keep in the fridge. I’ve never frozen it myself, so I don’t know. I re-heat it with some oil or vegetable stock 🙂

      Reply

  43. Carol Myhill says

    January 25, 2019 at 20:13

    I’m going to make this tonight it looks amazing!!! Do you think adding diced sweet potato would throw off the flavour in a bad way?

    Reply

  44. Eric Johnson says

    January 26, 2019 at 18:20

    This was so good I will be making it again thanks a lot I have lost 16 lbs doing vegan since january 2 2019

    Reply

  45. Tammara says

    January 27, 2019 at 15:15

    I made this last night and I was surprised by how delicious it was. I weigh over 290 pounds and I’ve decided to begin a vegan way of life. I hope it helps me with my weight loss journey. Thanks so much for giving us such a great tasting, nutritious recipe.

    Reply

  49. Heather says

    February 3, 2019 at 02:23

    I haven’t made this yet but I’m not sure how well it will turn out. The “chopped”tomatoes was a bit confusing. I got crushed but now I’m thinking you meant diced tomatoes.

    ★★★★

    Reply

  50. Debbie says

    February 4, 2019 at 00:43

    Delicious and easy. We added cashews!! The recipe seemed to make more than indicates so we will freeze some. It can be made with bulgur too!

    ★★★★★

    Reply

  51. Stuart bennett says

    February 6, 2019 at 21:30

    Just made this…..Wow it tastes amazing. Didn’t realise it makes a yield for 6-8 well that’s the wife and my lunches sorted for the next couple of days. As a novice cook it’s a very simply recipe with fantastic flavours. Thankyou

    ★★★★★

    Reply

  52. Monica says

    February 7, 2019 at 22:57

    This is incredible! I am new to eating plant based and your blog has made the transition so easy. Your recipes are so good and so easy to follow. This jambalaya did not last 30 minutes! Family favorite.

    ★★★★★

    Reply

  54. Christopher says

    February 16, 2019 at 17:26

    The recipe turned out very good, but I had to make some modifications seeing I live at higher elevation. I ended up using a little more broth and simmered the dish covered. Most Jambalaya recipes, in my experience, have you bring the broth to a boil and then simmer it covered until the liquid has absorbed. Cooking it uncovered would not have resulted in cooked rice for me.

    I used a full can of kidney beans and a full can of garbanzo beans because a cup of each, in my opinion, is not nearly enough for a dish of that size. I also pan fried a bag of Gardein Chick’n strips and cut them up to put in the dish. Even with the added Chik’n, I felt like it could have used slightly more protein, but that’s more of a personal preference.

    Other than upping the cayenne a smidge, I didn’t change anything else. It came out perfectly. The Tahini gave the Jambalaya a different dimension to the dish and made it creamy. Thanks for sharing this recipe.

    ★★★★★

    Reply

  55. Avery says

    February 17, 2019 at 00:19

    Really simple and straight forward recipe. The first time I made it it was really missing some flavor element I would expect for Jambalaya, so I added 2 tbsps of Frank’s Red Hot – which is thankfully vegan! – and it came out so great.

    Reply

  57. Lisa K says

    February 23, 2019 at 12:50

    I have to say I personally struggle with digesting recipe’s that use tinned tomatoes. They are so acidic that I usually feel abit sickly afterwards, even if I add some liquid sweetener to counteract the acidity. My husband enjoyed it but said it needed some chilli adding to it!

    ★★★

    Reply

  58. Danielle says

    February 25, 2019 at 23:59

    I like this recipe, but I’ve made it twice and both times the rice did not cook properly. I used brown rice and it comes out hard in the middle. The first time I cooked it covered and the second time I left it uncovered. Both times I let it cook a lot longer than 15 min (closer to 50 min). What am I doing wrong? I’m considering cooking the rice separately. I love the ingredients and the favor, so I am determined to make this work! Do you have any insights?

    ★★★★

    Reply

    • Iosune says

      February 26, 2019 at 07:58

      Hi Danielle! I used white rice, that’s why this recipe didn’t work for you. Soak the rice overnight and try again. It takes longer than 15 minutes, though. Hope it helps!

      Reply

  61. Anders Fischer says

    March 3, 2019 at 15:14

    Amazing and super easy. This will definitely be made again from time to time! We used brown rice and let it cook for 50 minutes or so. 🙂

    ★★★★★

    Reply

  63. Kelly says

    March 4, 2019 at 10:17

    I used jasmin rice – is the dish texture meant to be a Cross between a fried rice and a risotto ? Kinda mushy ? Not sure if I did it right ? I’d prob double all the spices and go a heaped teaspoon of cayenne I like flavour that smacks u in the mouth 🥳

    Reply

  65. Sue ackerson says

    March 7, 2019 at 21:57

    This was delicious! Not a drop left in the pan. Didn’t use the kidney beans but chickpeas instead along with some vegan sausages. Turned out great!

    Reply

  66. Pamela Zimmerman says

    March 13, 2019 at 20:40

    This was absolutely delicious! This will definitely become a staple for my family as well as a potluck dish. Can’t wait to show it off!

    ★★★★★

    Reply

  67. Carla says

    March 15, 2019 at 06:19

    Doubled recipe, used fire roasted tomatoes for second can of tomatoes, added a can of black beans, used celery instead of carrots, didnt have tyme or garlic and onion powders but had used plenty of the fresh stuff, dashed a lot of cayenne …. mmmm …. flavors we have been missing since we went plant based!

    ★★★★★

    Reply

  71. CY says

    March 27, 2019 at 15:57

    I made this, but without the tahini because I didn’t have any. I had everything else so this meal was basically free for me! It was delicious and made a lot of food for leftovers. I felt like it had a Mexicam food taste and it was great with tortilla chips.

    ★★★★★

    Reply

  72. Francie says

    April 5, 2019 at 19:33

    This was so good. I used brown rice and dry lentils in place of chick peas. Cooked everythingin the instant pot (20 min high pressure), adding soy sauce and cooked kidney beans at the end. Fast, easy, and delicious!

    ★★★★★

    Reply

  75. Katie says

    April 19, 2019 at 07:28

    This recipe is super yummy! I tweaked the recipe a wee bit and used courgettes and spinach as I didn’t have any capsicums. I also used an entire can of chickpeas and kidney beans, 1 & 1/2 cups of rice and 4 cups of vege stock. I ended up cooking it in a casserole dish in the oven at 230c until rice was cooked and stock was absorbed. It was delicious! A great combo of seasoning and very easy to make. Will make again.

    ★★★★★

    Reply

  77. Anne says

    April 24, 2019 at 04:41

    Remarkably excellent! I sauteed the veggies and used stewed tomatoes. The spice combo was perfect! Thank you for posting 🍽🙂

    Reply

  78. Shannon says

    April 27, 2019 at 20:11

    This was pretty good the first time I made it. Gonna make it again tonight.

    Quick question: do you drain the canned tomatoes?

    ★★★★★

    Reply

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