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?
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!
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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.
Lily says
I made that last night and it was AMAZING! I replaced peppers with the fire roasted ones, I also added dry celery in the end. And skipped chickpeas, because I didn't have them and it's just so good.thank you for the recipe. Especially I love that you have videos for your recipes, which makes the process so easy!
Iosune Robles says
Hi Lily, so glad you liked it 🙂 Thanks for your words!
Jay says
Can i freeze it after?
Iosune Robles says
Hello Jay, I haven't try to freeze it but I think you could do it 🙂 Have a nice day!
Melanie says
My two teen kids and husband enjoyed this. Thanks for another great option for the whole family. I used one large can of bean medley (540ml / 19oz) and it came out delicious.
Iosune Robles says
Hi Melanie!! It is great to hear that!! Thank you so much! Have a nive day!!!
Alexis F says
Absolutely delicious! So much flavor and made with pantry staples. Can’t wait to make it again! Thank you for sharing 🙂 (ps I am absolutely a carnivore, but didn’t even notice the lack of meat)
Iosune Robles says
Hi Alex!!! We are glad you like it!! Have a nice day!
Neesha Roman says
Amazing. I added corn and white beans. However is my brown rice not cooked or overcooked. It seems to not get done. But the flavor in this recipe is great
Iosune Robles says
Hi Neesha!! We are glad you like it! hugs!
Karin says
Simply delicious! I made this for dinner, using short grain brown rice. I had to cook it about 50-60 minutes because of that, but the chewiness of the rice makes it so worth it. My two sons, who are not vegan, LOVED it! The flavors/spices are perfect.
Iosune says
Hi Karin! So glad you guys enjoyed it 🙂
Kavya says
Yes, i did make this recipe and it came out wonderful. Being an indian we never made such a unique combination. I jist loved it amd my family members too.
Iosune says
Hi Kavya! So glad you guys enjoyed it 🙂
Lisa Golden says
Amazing! My husband and I didn't miss the meat at all! Wonderful flavor!
Iosune says
Hi Lisa! I'm so happy to read that 🙂
Fay Price says
Fabulous, simple and quick! I even had all the ingredients. Thanks!
Iosune says
Hi Fay! Thanks a lot 🙂
Yvonne says
Excellent, thank you. Even my non vegan husband really enjoyed this 😊
Iosune says
Hi Yvonne! So glad you and your husband enjoyed it 🙂
Melissa says
So delicious and easy to make! Just dump it all in a slow cooker and magic happens. Even the non vegans loved it! Thank you or this recipe.
Iosune says
Hi Melissa! Thank YOU for your comment 🙂
ohallahan says
Nice blog and recipes! looks good 🙂
Iosune says
Hi Ohallahan! Thanks a lot 🙂