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 tbsp 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
- Garden Vegetable Rice
Did you make this vegan jambalaya recipe?
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Vegan Jambalaya
- Prep: 10 mins
- Cook: 30 mins
- Total: 40 mins
- 6–8 1x
- Main Dish
- Vegan, American
Servings 6–8 1x
This simple vegan jambalaya is a super tasty, satisfying and nutritious vegan recipe, and a delicious dinner dish made with beans instead of meat.
Ingredients
- 1–2 tbsp extra virgin olive oil
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 carrot, peeled and chopped
- 1 14-ounce can crushed 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), I used short grain white rice
- 3 cups water or vegetable stock (750 ml)
- 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 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 tbsp 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 tbsp of extra virgin olive oil and water instead or vegetable stock.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 197
- Sugar: 2.3 g
- Sodium: 472 mg
- Fat: 2.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 38 g
- Fiber: 5.4 g
- Protein: 6.5 g
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.
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.
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Hi Nicole! Thanks for your kind comment 🙂 Don’t know what could have happened but I’m glad you liked it!
Do you think this would work with already cooked rice?
Hi Melissa! I’m sure yes 🙂
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!
Hi! Sounds so good with Jalapeño 🙂
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!
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Thanks for your kind comment 🙂
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 🙂
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Hi Renae! I’m glad you like our vegan jambalaya recipe 🙂
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.
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Hi Sylvia! I’m so glad you liked it 🙂
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.
Hi! I haven’t tried it myself but I think it would work! I would use 150 g, approx. 🙂
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!
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Hi! I’m so glad you liked it 🙂
Just made your Vegan Jambalaya. It was sooo delicious. Will make it often.
Hi! I’m so glad you liked it 🙂
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.
So glad you liked it 🙂
We really enjoy this recipe. Love the spices!! Could I use quinoa instead of rice? How much liquid would you suggest?
Feel free to use quinoa! Here we explain how to cook it: https://simpleveganblog.com/how-to-cook-quinoa/ 🙂
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. 🙂
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Hi Camille! That’s it, next time try to cook it on medium or even low heat 🙂
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! 🙂
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Hi Charlie! I’m so glad you liked this Vegan Jambalaya recipe 🙂 Thanks for your comment!
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?
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Thank you so much Roman! I recommend cooking them separately and adding them in the final step 🙂
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!
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Thanks for your kind comment! Have a nice day 🙂
My favourite “go to” recipe!! I add a mango, tomato salsa, corn chips and vegan sour cream! Perfect!
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Sounds so good! I’m glad you liked it 🙂
Nice recipe. I sliced up a couple of spicy Italian vegan sausages and threw them in at the end.
Sounds so good Lena 🙂 Have a nice day!
Absolutely wonderful, and perfect for Fat Tuesday!!! Thank you!
Hi Maya! So glad you liked it 🙂
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.
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Hi Ellie! I’m glad you liked our vegan jambalaya recipe 🙂
Easy and delicious!
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Thank you so much Soph 🙂
do you think this would work with quinoa, rice does not agree with me?
Hi Evie! I think yes 🙂
do cook it covered or not ?
Hi! It is not necessary but feel free to cover it 🙂
This was super simple and delicious! My dad and I crushed it all in two days! 😝
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That’s good Kelsey 🙂 I’m glad you both liked it!
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!
Thanks for your kind comment and words, Kelly! Have a nice day 🙂
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.
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So glad you enjoyed our recipe Kevin 🙂
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!
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So glad you enjoyed our vegan jambalaya 🙂 Have a nice day Kiana!
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!
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Hi Laura! So glad you liked it 🙂 Have a nice day!
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
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Hi Élise! I’m so glad you all liked our vegan jambalaya 🙂 Have a nice day!
Do you think this would cook good in a crockpot?
Hi Nancy! I haven’t tried it myself but I think it could work 🙂
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!
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Thanks for your comment Lauren 🙂 Have a nice day!