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?
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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.
Olivia says
Hi! Would you happen to know if this recipe would work with brown rice? I believe white rice cooks for a short time.
Iosune says
Hi Olivia! It works, but you'll need to add more liquid and cook the rice longer 🙂
Donna says
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!
Donna says
(Forgot to add, I use brown rice instead of white. Also, love the new look of your site!)
Iosune says
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!
Andrew says
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.
Iosune says
Hi Andrew! I mean as leftovers, you can eat the whole thing immediately 🙂
Lisa Gilbertson says
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!
Iosune says
Hi Lisa! I'm so sorry, but I didn't see your comment. Thank YOU for making the recipe and also for your comment 🙂
dayna says
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.
Iosune says
Hi Dayna! You're so welcome 🙂 So glad you liked it!
Sue Kimzey says
This recipe is amazingly delicious! Very tasty and a great fall dish:) Thank you I just love your website!!!
Iosune says
Hi Sue! Thanks a lot 😀 Have a nice day!
Xiolene says
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.
Iosune says
Hi Xiolene! So glad you liked it 🙂 Brown rice is a better choice!
Sean Mahan says
Love jambalaya! Can't wait to try this recipe, looks super delicious!
maria says
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 🙂
Iosune says
Hi Maria! Hope you like it 😀
Sara says
LOVE jambalaya, so many good flavors going on here! So perfect for this time of year.
Iosune says
Hi Sara! Yes, it's a delicious dish for fall 🙂
Eva says
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!!
Iosune says
Hi Eva! Sounds great 🙂 So glad you liked it!
Hanne Farèse says
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
Iosune says
Hi Hanne! Thank you so much for your comment. I used this information: https://en.wikipedia.org/wiki/Jambalaya Have a nice day!!
MOM says
Hanna - your comment isn’t relevant and is intended only to be nasty. Focus your energy on other things
Iosune says
Hi Mom! Thanks a lot for your comment 🙂
Steph says
Can this be made in a slow cooker?
Iosune says
Hi Steph! I've never made it in a slow cooker, but I think it should work 🙂
Ann Moss says
Looks great. Would adding some shredded vegan chicken go well with this. ?
Iosune says
Hi Ann! I think it should work 🙂