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.
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 🙂
Tanya says
Thanks this recipe was great. I did use brown rice instead of white but probably use white rice as you recommended next, as mine took a lot longer to cook. But very pleased with it 😀 I’m gradually working through the rest of your recipies, your definetly one of the best vegan food blogs I’ve come across 😀
Iosune says
Hi Tanya! Thank you SO much for your kind words 🙂 I'm so glad you like our blog so much!
Alexa says
Hi there, is it safe to freeze any leftovers of this dish?
Iosune says
Hi Alexa! I've never frozen it myself, but I think it could work 🙂
Heather White says
This looks amazing and hearty! Looking forward to giving this a try.
Iosune says
Hi Heather! Thanks a lot 🙂 Hope you enjoy it!
Jason Richardson says
Loved the recipe, I didn't have any oregano and used fresh thyme and added fresh chilli for a bit of an extra kick. Absolutely delicious!
Iosune says
Hi Jason! Sounds great 🙂 So glad you enjoyed it!
Henrik says
With some Oumph it was one of the best vegan recipes I have ever tried.
Iosune says
Hi Henrik! So glad you liked it so much 🙂 Have a nice day!