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Home > Recipes > Main Dishes

Vegan Jambalaya

Modified: Oct 8, 2022 · Published: Jan 19, 2020 by Iosune Robles · This post may contain affiliate links

4.81 from 170 votes
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A picture of a dish of vegan jambalaya with the words vegan jambalaya

This simple vegan jambalaya is a super tasty, satisfying and nutritious vegan recipe, and a delicious dinner dish made with beans instead of meat.

Picture of a dish with homemade vegan jambalaya topped with chopped parsley

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

Step by step photos of how to make vegan jambalaya
  • 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.
Photo of a skilet with cooked vegan jambalaya

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:

  • Vegan Cornbread
  • Sautéed Kale
  • Vegan Garlic Bread

Looking for more vegan rice recipes?

  • Brown Rice Stir Fry with Vegetables
  • Vegan Fried Rice
  • Vegan Red Beans and Rice
  • Vegan Mushroom Risotto
An overhead shot of a dish with vegan jambalaya and garnished with parsley

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!

A square picture of a dish of vegan jambalaya
4.81 from 170 votes

Vegan Jambalaya

This simple vegan jambalaya is a super tasty, satisfying and nutritious vegan recipe, and a delicious dinner dish made with beans instead of meat.
Prep: 10 minutes mins
Cook: 30 minutes mins
Servings: 8
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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
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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

Serving: 1serving | Calories: 197kcal | Carbohydrates: 38g | Protein: 6.5g | Fat: 2.7g | Saturated Fat: 0.4g | Sodium: 472mg | Fiber: 5.4g | Sugar: 2.3g
Tried this recipe?Leave a comment below and let me know how it was!
Course: Main Dish
Cuisine: American
Author: Iosune Robles

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.

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Comments

  1. ..... says

    January 31, 2019 at 1:26 am

    5 stars
    Five Thumbs up! 🙂

    Reply
    • Iosune says

      January 31, 2019 at 8:14 am

      Hi! Thanks a lot 🙂

      Reply
  2. Crystal Bond says

    January 30, 2019 at 1:16 am

    5 stars
    Yummy

    Reply
    • Iosune says

      January 30, 2019 at 12:02 pm

      Hi Crystal! Thanks a lot 🙂

      Reply
  3. Eri says

    January 29, 2019 at 7:21 am

    5 stars
    Delicious. Even my non vegan husband liked it!

    Reply
    • Iosune says

      January 29, 2019 at 9:27 am

      Hi Eri! Thanks a lot 🙂 I'm so happy to hear that!

      Reply
  4. Tammara says

    January 27, 2019 at 3:15 pm

    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.

    Reply
    • Iosune says

      January 28, 2019 at 9:22 am

      Hi Tammara! You're so welcome 🙂 A healthy vegan diet is great for weight loss. Have a nice day!

      Reply
  5. Eric Johnson says

    January 26, 2019 at 6:20 pm

    This was so good I will be making it again thanks a lot I have lost 16 lbs doing vegan since january 2 2019

    Reply
    • Iosune says

      January 27, 2019 at 8:40 am

      Hi Eric! Congratulations 🙂 So glad you enjoyed it!

      Reply
  6. Carol Myhill says

    January 25, 2019 at 8:13 pm

    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?

    Reply
    • Iosune says

      January 26, 2019 at 12:46 pm

      Hi Carol! Thanks a lot 🙂 I think it could work. Hope you enjoy it!

      Reply
  7. Jenny says

    January 23, 2019 at 8:36 pm

    5 stars
    This was honestly so good! So pleased to have found this recipe.

    Reply
    • Iosune says

      January 25, 2019 at 10:13 am

      Hi Jenny! Thank you 🙂 SO glad you liked it!

      Reply
  8. Emily says

    January 20, 2019 at 1:25 pm

    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 🙂

    Reply
    • Iosune says

      January 21, 2019 at 8:48 am

      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 🙂

      Reply
  9. Andy says

    January 16, 2019 at 8:06 pm

    5 stars
    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.

    Reply
    • Iosune says

      January 18, 2019 at 9:31 am

      Hi Andy! So glad you liked it 🙂

      Reply
  10. Joy says

    January 13, 2019 at 10:00 pm

    5 stars
    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.

    Reply
    • Iosune says

      January 15, 2019 at 11:31 am

      Hi Joy! Sounds great 🙂 So glad you liked it!

      Reply
  11. Yesi says

    January 09, 2019 at 5:54 pm

    5 stars
    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!

    Reply
    • Iosune says

      January 10, 2019 at 8:08 am

      Hi Yesi! Thanks a lot 🙂 So glad you liked it!

      Reply
  12. whitneymclain87@gmail.com says

    January 05, 2019 at 4:14 am

    5 stars
    Delicious! New to vegan meals and have been consistently ruining dinners but this turned out AMAZING!

    Reply
    • Iosune says

      January 05, 2019 at 6:09 pm

      Hi there! So glad you enjoyed it 🙂

      Reply
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Iosune with a glass of juice.

Hi, I'm Iosune!

I share easy and delicious vegan recipes perfect for everyday meals and special occasions, all made with simple, everyday ingredients.

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