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    Home > Recipes > Main Dishes

    Vegan Jambalaya

    Published: Jan 19, 2020 · Modified: Oct 8, 2022 by Iosune · This post may contain affiliate links · 397 Comments

    Jump to Recipe Print Recipe
    A picture of a dish of vegan jambalaya with the words vegan jambalaya

    This simple vegan jambalaya is a super tasty, satisfying and nutritious vegan recipe, and a delicious dinner dish made with beans instead of meat.

    Picture of a dish with homemade vegan jambalaya topped with chopped parsley

    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

    Step by step photos of how to make vegan jambalaya
    • 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.
    Photo of a skilet with cooked vegan jambalaya

    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:

    • Vegan Cornbread
    • Sautéed Kale
    • Garlic Bread
    • Vegan 7-Layer Salad

    Looking for more vegan rice recipes?

    • Brown Rice Stir Fry with Vegetables
    • Vegan Fried Rice
    • Vegan Red Beans and Rice
    • Vegan Mushroom Risotto
    • Garden Vegetable Rice
    An overhead shot of a dish with vegan jambalaya and garnished with parsley

    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

    A square picture of a dish of vegan jambalaya

    Vegan Jambalaya

    This simple vegan jambalaya is a super tasty, satisfying and nutritious vegan recipe, and a delicious dinner dish made with beans instead of meat.
    4.79 from 147 votes
    PRINT PIN RATE
    Course: Main Dish
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 8
    Author: Iosune


    Ingredients 

    US Customary - Metric
    • 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
    • â…› teaspoon ground black pepper
    • â…› 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
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    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

    Serving: 1serving | Calories: 197kcal | Carbohydrates: 38g | Protein: 6.5g | Fat: 2.7g | Saturated Fat: 0.4g | Sodium: 472mg | Fiber: 5.4g | Sugar: 2.3g
    Tried this recipe?Let us know how it was!

    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.

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    38.6K shares

    Reader Interactions

    Comments

    1. a says

      January 27, 2023 at 8:43 pm

      5 stars
      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.

      Reply
      • Iosune says

        January 30, 2023 at 9:01 am

        Hi there! So glad you enjoyed it 🙂

        Reply
    2. Salvatore says

      January 19, 2023 at 6:32 pm

      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.

      Reply
    3. Athalina says

      January 04, 2023 at 1:05 am

      Can i use black beans instead ?

      Reply
      • Iosune says

        January 09, 2023 at 9:14 pm

        Hi Athalina! Yes, use pretty much any beans you have on hand 🙂

        Reply
    4. Catherine says

      October 24, 2022 at 5:59 am

      5 stars
      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!

      Reply
      • Adriana @ Simple Vegan Blog says

        October 24, 2022 at 3:45 pm

        Hi Catherine! I'm so glad you liked it 🙂

        Reply
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