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.
Kevin says
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.
Iosune Robles says
So glad you enjoyed our recipe Kevin 🙂
Kiana says
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!
Iosune Robles says
So glad you enjoyed our vegan jambalaya 🙂 Have a nice day Kiana!
Laura says
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!
Iosune Robles says
Hi Laura! So glad you liked it 🙂 Have a nice day!
Élise B says
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
Iosune Robles says
Hi Élise! I'm so glad you all liked our vegan jambalaya 🙂 Have a nice day!
Nancy says
Do you think this would cook good in a crockpot?
Iosune Robles says
Hi Nancy! I haven't tried it myself but I think it could work 🙂
lauren says
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!
Iosune Robles says
Thanks for your comment Lauren 🙂 Have a nice day!
Camela says
Easy to understand instructions & it came out delicious! Thank you for posting this!
Iosune Robles says
Hi Camela! Thank you for your kind words 🙂
Katherine says
Delicious!!
Iosune Robles says
Thank you so much Katherine! Have a nice day 🙂
Mandy says
Anyone tried this using orzo pasta?
Jennifer says
Yum! So much better than the store bought mix I've used for years. I made as listed except added some vegan sausage and nutritional yeast. Plan to add this to my regular rotation. Thank you!
Iosune Robles says
Hi Jennifer! So glad you liked our vegan jambalaya 🙂 Have a nice day!
MadisonCook says
This was a great, inexpensive one-dish meal. The only thing we changed was to use one whole can of kidney beans and no garbanzos. Other than that, my 17 year old daughter followed it to the letter and it turned out wonderfully. We served Beyond Sausage on the side and regular andouille on the side for the meat eaters among us. Yum!
Iosune Robles says
Hi! So glad you all liked it 🙂 Have a nice day!
Lynsey A Hudson says
Such an easy recipe to follow. Thank you for all the ideas of how to modify it. My dad became vegan last year so I've been trying to find recipes that he enjoys as well as the rest of the family.
Iosune Robles says
Hi! Thanks for your kind words 🙂 So glad you all liked our recipes!