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!
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.
Hannah says
Can this be eaten cold for lunch the next day? Sounds delicious!
Iosune says
Hi Hannah! I've never tried it myself, but I think it could work 🙂
Kapsels says
This looks incredibly tasty! Cannot wait to try it 🙂
Iosune says
Hi Kapsels! Thanks 😉 Hope you enjoy it!
Danielle says
I like this recipe, but I’ve made it twice and both times the rice did not cook properly. I used brown rice and it comes out hard in the middle. The first time I cooked it covered and the second time I left it uncovered. Both times I let it cook a lot longer than 15 min (closer to 50 min). What am I doing wrong? I’m considering cooking the rice separately. I love the ingredients and the favor, so I am determined to make this work! Do you have any insights?
Iosune says
Hi Danielle! I used white rice, that's why this recipe didn't work for you. Soak the rice overnight and try again. It takes longer than 15 minutes, though. Hope it helps!
Lisa K says
I have to say I personally struggle with digesting recipe's that use tinned tomatoes. They are so acidic that I usually feel abit sickly afterwards, even if I add some liquid sweetener to counteract the acidity. My husband enjoyed it but said it needed some chilli adding to it!
Iosune says
Hi Lisa! Thanks for your comment.
Jenny says
This is a really excellent recipe and has fast become a regular dish in our home.
Iosune says
Hi Jenny! I'm so glad you like it so much 🙂
Avery says
Really simple and straight forward recipe. The first time I made it it was really missing some flavor element I would expect for Jambalaya, so I added 2 tbsps of Frank's Red Hot - which is thankfully vegan! - and it came out so great.
Iosune says
Hi Avery! Thanks a lot 🙂 Sounds so good!
Christopher says
The recipe turned out very good, but I had to make some modifications seeing I live at higher elevation. I ended up using a little more broth and simmered the dish covered. Most Jambalaya recipes, in my experience, have you bring the broth to a boil and then simmer it covered until the liquid has absorbed. Cooking it uncovered would not have resulted in cooked rice for me.
I used a full can of kidney beans and a full can of garbanzo beans because a cup of each, in my opinion, is not nearly enough for a dish of that size. I also pan fried a bag of Gardein Chick'n strips and cut them up to put in the dish. Even with the added Chik'n, I felt like it could have used slightly more protein, but that's more of a personal preference.
Other than upping the cayenne a smidge, I didn't change anything else. It came out perfectly. The Tahini gave the Jambalaya a different dimension to the dish and made it creamy. Thanks for sharing this recipe.
Iosune says
Hi Christopher! Sounds SO good 🙂 Thank YOU for your comment!
Vandana says
You have got really great recipes and I need to try them all.
Iosune says
Hi Vandana! Thanks a lot 🙂 Hope you enjoy them!
Monica says
This is incredible! I am new to eating plant based and your blog has made the transition so easy. Your recipes are so good and so easy to follow. This jambalaya did not last 30 minutes! Family favorite.
Iosune says
Hi Monica! Thanks a lot 🙂 I'm so happy to hear that!!!
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 🙂