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!
Love it? Leave a rating!
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.
Sherell says
This tastes pretty good, and even better with some vegan chorizo I added to it. It would be much appreciated if you could clarify in the recipe whether we should be draining and rinsing the canned beans prior to adding them to the pot (I did rinse and drain, but wasn't positive if I needed to).
Iosune Robles says
Hi Sherell! So glad you liked it 🙂 Thanks for your suggestion! Have a nice day!
Ashley says
This was so delicious! Thanks for the recipe!
Iosune Robles says
So glad you liked it Ashley 🙂 Have a nice day!
Nancy says
Awesome!! Very filling! New comfort food. Hubby amazed! Serving with steamed cor. On the cob for his Father's day treat! Quick and easy! LOVE IT!!!
Iosune Robles says
Sounds so good Nancy! So glad you liked it 🙂 Have a nice day!
Moonlight says
I made the recipe last night and it was delicious. Definitely a keeper. I would make one adjustment to the instructions. Rice in my experience cannot be fully cooked in 15 minutes. As an experienced cook this didn't cause me a problem, though dinner was later than planned. I used brown rice. The package directions say to cook the rice for 45-55 minutes. And that was exactly how long it took to fully cook the rice. I wouldn't want an inexperienced cook to think they just can't make rice and miss out.
Iosune Robles says
Hi! So glad you liked it 🙂 Yes, you're right. Depending on what rice did you use it will take more time to be fully cooked or not. That's why we specified in our recipe: "Cook over medium-high heat for 15 minutes or until the rice is cooked."
Have a nice day!
Nicole says
I made this on Wednesday and at the end I added vegetarian chorizo sausage cut up in it... amazing. Your recipe is phenomenal! My husband and I love flavor and This didn’t lack it at all. Our taste buds were alive... Thank you so much for sharing. 😁
Iosune Robles says
Thank you so much for your kind words 🙂 I am so glad you liked it!
Kate says
Great recipe! I did it exactly as written and it's a fabulous flavor! I'm excited to have such a tasty alternative to the meat version. Thanks so much for sharing 😊
Iosune Robles says
Hi Kate 🙂 Thanks for your kind words! Have a nice day!
Natasha says
Delicious! Used the leftovers in so many different ways . Thank you!
Iosune Robles says
Hello Natasha 🙂 So glad you liked it! Thank you too!
Sherry says
I'm thinking of making this tomorrow for dinner. My family is really picky and mostly meat eaters unless it's covered with cheese. Do you think if added cheddar and mozzarella cheese to this it would taste good?
Iosune Robles says
Hello Sherry! We are vegans so I can't help you on this, sorry. Try to cover it with vegan cheese 🙂 I am sure that they will love it! Have a nice week!
Harilal's says
Thank you for an amazing vegan recipe. Harilal's is a famous Indian Vegetarian Restaurant and we would like to appreciate you for encouraging people to try more vegan dishes.
Iosune Robles says
Hello! Thanks for your words 🙂 Have a nice day!
Katie C says
I made this last night and it was delicious! 5 stars. I did substitute the kidney beans and chickpeas with tofu and vegan sausage, I most certainly will make again. Thank you
Iosune Robles says
Hi Katia, that sounds amazing 🙂 Have a nice day!
Patty Grasher says
This was super delicious. I did not have Chickpeas so just doubled the kidney beans. We also added a tablespoon of Cajun seasoning which blended in well with the other seasoning. Yummy! This is a MUST SAVE recipe.
Eileen Bedinghaus says
The only addition I made was some vegan chipotle sausage and frozen corn. It was amazing!
Iosune Robles says
Hi Eileen, sounds so good 🙂 Have a nice day!