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.
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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.
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
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8
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.
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
- 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.
- Add the chopped 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 broth and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.
- Add the tahini (optional), chickpeas and beans, stir and cook 1 to 2 minutes more.
- Serve with some chopped fresh parsley on top (optional).
- 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
Can this be made in a slow cooker?
Hi Steph! I’ve never made it in a slow cooker, but I think it should work 🙂
Looks great. Would adding some shredded vegan chicken go well with this. ?
Hi Ann! I think it should work 🙂
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
Hi Hanne! Thank you so much for your comment. I used this information: https://en.wikipedia.org/wiki/Jambalaya Have a nice day!!
LOVE jambalaya, so many good flavors going on here! So perfect for this time of year.
Hi Sara! Yes, it’s a delicious dish for fall 🙂
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 🙂
Hi Maria! Hope you like it 😀
Love jambalaya! Can’t wait to try this recipe, looks super delicious!
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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.
Hi Xiolene! So glad you liked it 🙂 Brown rice is a better choice!
This recipe is amazingly delicious! Very tasty and a great fall dish:) Thank you I just love your website!!!
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Hi Sue! Thanks a lot 😀 Have a nice day!
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.
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Hi Dayna! You’re so welcome 🙂 So glad you liked it!
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!
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Hi Lisa! I’m so sorry, but I didn’t see your comment. Thank YOU for making the recipe and also for your comment 🙂
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.
Hi Andrew! I mean as leftovers, you can eat the whole thing immediately 🙂
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!
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(Forgot to add, I use brown rice instead of white. Also, love the new look of your site!)
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!
Hi! Would you happen to know if this recipe would work with brown rice? I believe white rice cooks for a short time.
Hi Olivia! It works, but you’ll need to add more liquid and cook the rice longer 🙂
With some Oumph it was one of the best vegan recipes I have ever tried.
Hi Henrik! So glad you liked it so much 🙂 Have a nice day!
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!
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Hi Jason! Sounds great 🙂 So glad you enjoyed it!
This looks amazing and hearty! Looking forward to giving this a try.
Hi Heather! Thanks a lot 🙂 Hope you enjoy it!