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
- 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.
Stuart bennett says
Just made this.....Wow it tastes amazing. Didn't realise it makes a yield for 6-8 well that's the wife and my lunches sorted for the next couple of days. As a novice cook it's a very simply recipe with fantastic flavours. Thankyou
Iosune says
Hi Stuart! I'm so glad you liked it 🙂
Debbie says
Delicious and easy. We added cashews!! The recipe seemed to make more than indicates so we will freeze some. It can be made with bulgur too!
Iosune says
Hi Debbie! I've never made it with bulgur, I need to try it 🙂 So glad you liked it!
Heather says
I haven’t made this yet but I’m not sure how well it will turn out. The “chopped”tomatoes was a bit confusing. I got crushed but now I’m thinking you meant diced tomatoes.
Iosune says
Hi Heather! You can use both, but I think crushed tomatoes will work best 🙂
..... says
Five Thumbs up! 🙂
Iosune says
Hi! Thanks a lot 🙂
Crystal Bond says
Yummy
Iosune says
Hi Crystal! Thanks a lot 🙂
Eri says
Delicious. Even my non vegan husband liked it!
Iosune says
Hi Eri! Thanks a lot 🙂 I'm so happy to hear that!
Tammara says
I made this last night and I was surprised by how delicious it was. I weigh over 290 pounds and I've decided to begin a vegan way of life. I hope it helps me with my weight loss journey. Thanks so much for giving us such a great tasting, nutritious recipe.
Iosune says
Hi Tammara! You're so welcome 🙂 A healthy vegan diet is great for weight loss. Have a nice day!
Eric Johnson says
This was so good I will be making it again thanks a lot I have lost 16 lbs doing vegan since january 2 2019
Iosune says
Hi Eric! Congratulations 🙂 So glad you enjoyed it!
Carol Myhill says
I’m going to make this tonight it looks amazing!!! Do you think adding diced sweet potato would throw off the flavour in a bad way?
Iosune says
Hi Carol! Thanks a lot 🙂 I think it could work. Hope you enjoy it!
Jenny says
This was honestly so good! So pleased to have found this recipe.
Iosune says
Hi Jenny! Thank you 🙂 SO glad you liked it!
Emily says
Hi! I'd like to try this recipe but just wanted to check whether leftovers can be refrigerated/frozen? If so, how quickly does it need transferring to the fridge after cooking? How do you usually re-heat the dish (or can it be eaten cold)? Sorry for all the questions! Look forward to trying it 🙂
Iosune says
Hi Emily! Make the dish, let it cool at room temperature, then transfer to an airtight container and keep in the fridge. I've never frozen it myself, so I don't know. I re-heat it with some oil or vegetable stock 🙂
Andy says
I am turning to a vegan diet and have never had Jambalaya before so thought I'd give it a go. And I have to say it was delicious!! Lots of flavour, not too spicy but it has a slight kick. Highly reccommend this dish.
Iosune says
Hi Andy! So glad you liked it 🙂
Joy says
Turned out great. I tend to like a little more salt so added a few dashes. Didn't use the tahini. I ate with crushed saltine crackers and really enjoyed it.
Iosune says
Hi Joy! Sounds great 🙂 So glad you liked it!
Yesi says
I’ve made this recipe about 6 times now and it’s delicious! My boyfriend is not a fan of kidney beans so I replaced those with pink beans and WOW! Yummy!
Iosune says
Hi Yesi! Thanks a lot 🙂 So glad you liked it!
whitneymclain87@gmail.com says
Delicious! New to vegan meals and have been consistently ruining dinners but this turned out AMAZING!
Iosune says
Hi there! So glad you enjoyed it 🙂
Lorena says
I’m learning how to cook and this recepie was easy to follow. My family really enjoyed the dish.
Iosune says
Hi Lorena! So glad you enjoyed it 🙂
Taylor says
Excellent meal. The spices really add flavor. We doubled the batch and have dinner for the entire week. I love these types of meals that are relatively simple, nutritious, and don’t sit heavy in your stomach. Thanks for sharing the recipe!
Iosune says
Hi Taylor! Thanks a lot 🙂 So glad you liked it!