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.
Jen says
A go to dish- make it all the time. Also good to share!
Iosune says
Hi Jen! Thanks 🙂 SO glad you like it!
a says
Turned out lovely. Thank you. I'm an old Southern girl, but I prefer to eat as healthy as I can and skip the meat.
Iosune says
Hi there! So glad you enjoyed it 🙂
Salvatore says
Hi! Question: Is this cooked uncovered or covered? My gut tells me one can of crushed tomatoes + three cups of broth will make for a soupy or very mushy rice.
Athalina says
Can i use black beans instead ?
Iosune says
Hi Athalina! Yes, use pretty much any beans you have on hand 🙂
Catherine says
It was really good! The spices are perfect. I didn’t put any onions or garlic and it was still amazing (for my ibs pals), will do again for sure!
Adriana @ Simple Vegan Blog says
Hi Catherine! I'm so glad you liked it 🙂
Sam says
Hits the spot every time! Delicious, hearty, and simple to make! I’ve been referencing this specific recipe for two years!
Iosune Robles says
Hi Sam! Thanks for your kind comment 🙂
Tiffany says
One of my new favorite dinner recipes! Tastes so good 🥰
Iosune Robles says
Hi Tiffany! I'm so glad you liked it 🙂
Corey Winter says
I love this recipe and make it several times a month. For my nonvegan family members, I separately sautee shrimp dusted with cajun spices and grilled turkey kielbasa. Everyone loves it.
Iosune Robles says
Hi Corey! So glad you all liked it 🙂
Tara says
This came out great, just like the picture and tastes great.
Iosune Robles says
Hi Tara! Thank you so much 🙂
Lauren says
Hi! Do you think I can use brown basmati rice in this?
Iosune Robles says
Hi Lauren! Feel free to use brown basmati rice 🙂
Ruby W says
Amazing recipe! It's been a go-to of mine for years now. Never gets old. So simple and makes plenty.
Iosune Robles says
Hi Ruby! Thanks for your kind comment 🙂
Lyd says
Made this so many times now and I love it! One of my go-to meals that really helped me get more into vegan cooking. Thanks 🙂
Iosune Robles says
Hi! Thanks for your kind comment 🙂