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!
📖 Recipe
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
- â…› teaspoon ground black pepper
- â…› 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.
Pamela Wheeler says
I buy hot chili powder so I used that instead of crushed red pepper and didn't have chickpeas in my pantry so I left those out. Definitely love this dish and make it at least once a month!
Iosune says
Hi Pamela! So glad you liked it so much 🙂
Linda says
Do you drain the two cans of beans?
Iosune says
Hi Linda! Yes, I always drain and rinse my beans 🙂
Scott says
Delicious! A friend made it for me last evening as part of their tapas party. I will make it myself and probably again and again.
Iosune says
Hi Scott! So glad you enjoyed it 🙂
Ann says
I'm planning on making this, but I can't tell if I should cover and cook the mixture after I add the rice...? I usually cook rice covered. Thanks for a clarification.
Iosune says
Hi Ann! I don't cover the rice, but it's up to you 🙂
Julia says
I made this last night and loved it! Can't wait to make it for my kids when they come home for Christmas....
Iosune says
Hi Julia! Hope they enjoy it too 🙂
Melissa Salmon says
This was excellent!! I added some Field Roast Sausage. The flavors are amazing!!
Iosune says
Hi Melissa! Sounds great 🙂 So glad you liked it!
Nicole says
I made this recipe tonight and it’s sooo tasty! We all really enjoyed it. I followed the recipe exactly, but added one Thai chili for more heat. We also topped our dishes with sriracha. Thank you for sharing!
Iosune says
Hi Nicole! Sounds great 🙂 You're so welcome!
Elissa says
So delicious. A hint of spice. Really great texture. I used arborio rice. Didn't stir the rice until the very end. Next time I'll add finely chopped kale and maybe zucchini.
Iosune says
Hi Elissa! Thanks a lot 🙂 Sounds great!
Megan says
Hello! I'm making this tonight, but I don't have a big enough pan to cook everything in, so I was just gonna cook the rice in my rice cooker, and everything else separate. I was planning on putting however much veggie stock in the rice cooker to cook it, and then adding the rest of the liquid to the pan with the veg. Is that gonna be too much liquid or how do you recommend cooking it? Thanks!
Iosune says
Hi Megan! I'm so sorry, but I've only made the recipe this way, so I can't help you, sorry!
JD P. says
This recipe had all the flavors I know of a jambalaya. It was excellent! Not too spicy (I'm from Texas though, so take that with a grain of salt), but if you do want it spicier, I'd add 1/8 to 1/4 tsp pepper flakes or double the cayanne. Somehow we had eaten all of our cans of chickpeas without realizing so we used half cup of cashews thrown in last minute instead. It gave it a creamy, slightly crunchy bite that I thought wet well. This is one of those recipes that I think you can sub most every bean, so it's very versatile. We had eaten badly due to Thanksgiving holidays and this satisfied my healthy taste buds, made me feel cleansed again, so I know it's a keeper. This is definitely going into the rotation! Thank you!
Iosune says
Hi Jd! I'm so happy to heat that 🙂 So glad you enjoyed it!
Dana Little says
Made this for dinner last night and am eating it again for lunch right now. Delicious and so simple. Family loves it. Will become a regular in dinner rotations.
Iosune says
Hi Dana! So glad you liked it 🙂
Sally says
Such a wonderful easy recipe, and lots of flavour:)
Would highly recommend this.
Iosune says
Hi Sally! Thanks a lot 🙂
Monique says
I am a vegan and i really appreciate this. Looks delicious and health. Time for trying this food.
Iosune says
Hi Monique! Hope you like it 🙂
Sophie says
Delicious! Everyone in my house loved it. Will definitely make it again.
Iosune says
Hi Sophie! SO glad you liked it so much!
Jim says
This was great. I made this in a pressure cooker. Put steps 1-3 all in. I set the cook time to how I normally pressure cook rice i am using. In this case 30 min for brown and wild rice. We also like our rice more on the soft side. Once done quick release and continued with step 4.
Iosune says
Hi Jim! Thanks a lot for your valuable comment 🙂 Have a nice day!
omid says
very very tasty and worth to try
Iosune says
Hi Omid! Thanks a lot 🙂 Have a nice day!
Dylan says
I feel foolish for not cooking the brown rice longer. Oops. But despite the chewy rice the flavors are amazing. Definitely going to make this again. The rice is supposed to be cooked in the dish, correct? Not separate?
Iosune says
Hi Dylan! Yes, we cooked the rice in the skillet, but we used white rice 🙂