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.

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 tbsp 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:

• Vegan Cornbread
• Sautéed Kale
• Grilled Corn
• Garlic Bread
• Vegan 7-Layer Salad

Looking for more vegan rice recipes?

• Brown Rice Stir Fry with Vegetables
• Vegan Fried Rice
• Vegan Red Beans and Rice
• Vegan Mushroom Risotto
• Garden Vegetable Rice

Did you make this vegan jambalaya recipe?

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Vegan Jambalaya

★★★★★ 4.8 from 73 reviews

• Author: Iosune
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6–8 1x
• Category: Main Dish
• Cuisine: Vegan, American

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

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Ingredients

• 1–2 tbsp extra virgin olive oil
• 1/2 onion, chopped
• 2 cloves of garlic, minced
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 carrot, peeled and chopped
• 1 14-ounce can crushed tomatoes (400 g)
• 2 tbsp tamari or soy sauce
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1/8 tsp ground black pepper
• 1/8 tsp cayenne powder
• 1 cup uncooked rice (200 g), I used short grain white rice
• 3 cups water or vegetable stock (750 ml)
• 1 cup canned or cooked chickpeas (180 g)
• 1 cup canned or cooked kidney beans (180 g)
• Chopped fresh parsley for garnish (optional)

Instructions

1. 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.
2. Add the crushed tomatoes and cook another 5 minutes.
3. 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.
4. Add the chickpeas and beans, stir and cook 1 to 2 minutes more.
5. Serve with some chopped fresh parsley on top (optional).
6. 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 tbsp 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 tbsp of extra virgin olive oil and water instead or vegetable stock.

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 197
• Sugar: 2.3 g
• Sodium: 472 mg
• Fat: 2.7 g
• Saturated Fat: 0.4 g
• Carbohydrates: 38 g
• Fiber: 5.4 g
• Protein: 6.5 g

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.