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.
Michelle says
Loved this recipe! Made with water for sauteing. Will make again, but will probably use pinto beans in place of chickpeas. Thank you for the recipe!
Iosune says
Hi Michlle! Thank YOU so much 🙂
Justice says
Amazing recipe, thanks!
Iosune says
Hi Justice! Thank you so much 🙂
Racheal says
Amazing! You have to continuously stir it which was so annoying because I like to multitask but gosh was it worth it lol! I got a super big can of crushed tomatoes and added more at the end because I like a really tomato-ey Jambalaya. Thank you!
Iosune says
Hi Racheal! Thank YOU 🙂 I'm glad you liked it!
Charles Thomas says
Made this delicious recipe last night. Filled the house with delicious aromas and GREAT MOTHER, it was so delicious. Will definitely make this a regular part of my meal plan.
Iosune says
Hi Charles! So glad you liked it so much 🙂
Jax says
I made this today. Omg it's so tasty. I had some for lunch then some in a wrap for my evening meal. . I will be making this again 😊. Does anyone know if you can freeze this ?
Iosune says
Hi Jax! So glad you liked it 🙂 Yes, it freezes well!
Dimple Nagori says
How many fresh tomatoes to use instead of crushed can tomatoes? Thank you
Iosune says
Hi Dimple! I would use the same amount. Just add more stock or water if needed 🙂
JB says
This is one of my favorites. I've made it so many times and it always turns out great. I make it with cooked wild rice. So, in step three I add the cooked wild rice with just enough vegetable stock so that it's not soupy, then cook for 5 minutes to mingle the flavors into the rice. Tahini used to be included as optional within the body of the recipe but was removed and placed in the recipe notes. I'm curious as to why as I think it tastes delicious with it included.
Iosune says
Hi JB! Thanks a lot 🙂 Most of our readers use oil, that's why I changed the recipe box, but tahini is also a great choice!
Phil Porter says
My whole family loved this recipe. I followed it pretty much exactly, and it turned out great. Very easy to make.
Iosune says
Hi Phil! So glad your whole family enjoyed it 🙂
Hope says
Hello,
looks amazing! Any tips if this could be done in InstantPot and how long to cook?
Iosune says
Hi Hope! I've never tried it myself, so I can't help you, sorry!
Jo says
Oh man, so good! I noticed a comment about the amount of liquid so I only used two thirds of the broth and I think next time I'd cut it back even more, but it was excellent regardless. Definitely double the recipe so you can use whole peppers and cans of beans -- we got so many meals out of this!
Iosune says
Hi Jo! I'm so glad you liked it 🙂
Jalyn Burns says
Hi! I just wanted to say thank you for this recipe. My culinary program at Goochland High School entered this recipe for a NASA contest and we are on to the next round. We did adjust it a little, but it was still amazing! Thank you again.
Iosune says
Hi Jalyn! So glad you liked it, but if you use our recipes, it would be great if you could share a link to our blog 🙂
Julie Freudenthal says
Whoa! It was delicious! This is going to be one of my new staples without a doubt. I didn’t make any major changes - maybe more spices because I didn’t bother measuring:)
Iosune says
Hi Julie! Thank you so much 🙂 So glad to hear that!