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.
Francie says
This was so good. I used brown rice and dry lentils in place of chick peas. Cooked everythingin the instant pot (20 min high pressure), adding soy sauce and cooked kidney beans at the end. Fast, easy, and delicious!
Sheila says
Can you give detailed info about Instant Pot method? Thank you.
Iosune says
Hi Francie! Sounds great 🙂 So glad you liked it!
CY says
I made this, but without the tahini because I didn't have any. I had everything else so this meal was basically free for me! It was delicious and made a lot of food for leftovers. I felt like it had a Mexicam food taste and it was great with tortilla chips.
Iosune says
Hi Cy! I'm so glad you liked it 🙂
Cathy says
Yes! Delicious! I will be checking out more of your recipes.
Iosune says
Hi Cathy! Thanks a lot. I'm so happy to hear that 🙂
Maria says
So delicious!
Iosune says
Hi Maria! Thanks a lot 🙂 I'm glad you liked it!
Eva says
Can I double the recipe and double all ingredients proportionally?
Iosune says
Hi Eva! Yes, of course 🙂 Hope you like it!
Carla says
Doubled recipe, used fire roasted tomatoes for second can of tomatoes, added a can of black beans, used celery instead of carrots, didnt have tyme or garlic and onion powders but had used plenty of the fresh stuff, dashed a lot of cayenne .... mmmm .... flavors we have been missing since we went plant based!
Iosune says
Hi Carla! Sounds great 🙂 So glad you liked it!
Pamela Zimmerman says
This was absolutely delicious! This will definitely become a staple for my family as well as a potluck dish. Can't wait to show it off!
Iosune says
Hi Pamela! Thank you so much 🙂 SO glad you enjoyed it!
Sue ackerson says
This was delicious! Not a drop left in the pan. Didn’t use the kidney beans but chickpeas instead along with some vegan sausages. Turned out great!
Iosune says
Hi Sue! Thanks a lot 🙂 Sounds great!
Leslie says
Whole family enjoyed this recipe on Mardi Gras!
Iosune says
Hi Leslie! I'm so happy to hear that 🙂
Kelly says
I used jasmin rice - is the dish texture meant to be a Cross between a fried rice and a risotto ? Kinda mushy ? Not sure if I did it right ? I’d prob double all the spices and go a heaped teaspoon of cayenne I like flavour that smacks u in the mouth 🥳
Iosune says
Hi Kelly! It's not mushy. Try not to stir the rice too much 🙂
Jennie says
This looks amazing, do I cover pot while rice is cooking?
Iosune says
Hi Jennie! Thanks a lot 🙂 I don’t cover the rice, but it’s up to you.
Anders Fischer says
Amazing and super easy. This will definitely be made again from time to time! We used brown rice and let it cook for 50 minutes or so. 🙂
Iosune says
Hi Anders! I'm so glad you enjoyed it 🙂