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?
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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.
Marilyn Yee says
I made this last night for dinner and it was such a hit. It will be a goto dinner for my family. I made the jasmine rice separate because we don't like mushy rice. So I added less (1 1/2 cup) water and used 1 tbsp mushroom powder to make the savory broth. I used fresh chopped tomatoes and added 2 tbsp of tomato paste. I also pan fried and sliced in 4 vegan sausages at the end. Crazy good! Plan to take this to a Pot luck. Maybe add celery/mushroom next time.
Iosune says
Hi Marilyn! So glad you liked it 🙂 Have a nice day!
merriatt Yeoman says
Great recipe cooked it for my niece who is a vegan and myself and sister who arent, we all loved it great recipe will use again.
Iosune says
Hi Merriatt! So glad you guys enjoyed it 🙂
Akhila says
Wow! All the recipes look very colorful and yummy too. It’s a feast to all the veggies out there. Guys do try these healthy vegan recipes at your home. Thank you very much for sharing with us. Keep posting more delicious recipes.
Iosune says
Hi Akhila! Thanks a lot 🙂 Have a wonderful day!
Brandon Johnson says
This was really tasty. I didn't do onions (but a little more onion powder). I added a full red and green pepper, zucchini and 2 beyond meat sausages. I didn't have carrots so I used sweet potatoes which gave it a bit of a sweeter taste. I'm shocked how quickly the rice was fully cooked.
Iosune says
Hi Brandon! Sounds so good 🙂 I'm so glad you enjoyed it!
Hayley says
Also, am I correct in thinking if I sauté the veggies in oil, I omit the tahini?
Iosune says
If you use oil, you can omit the tahini 🙂
Hayley says
I think traditional meat jambalaya contains okra. Could I add that here?
Iosune says
Hi Hayley! Yes, feel free to add any veggie you want 🙂
Shannon says
This was pretty good the first time I made it. Gonna make it again tonight.
Quick question: do you drain the canned tomatoes?
Iosune says
Hi Shannon! No, I don't, but it's up to you. So glad you liked it!
Anne says
Remarkably excellent! I sauteed the veggies and used stewed tomatoes. The spice combo was perfect! Thank you for posting 🍽🙂
Iosune says
Hi Anne! Thanks a lot 🙂 SO glad you liked it!
Adriana says
Greeeeeeaaaat
Iosune says
Hi Adriana! Thanks a lot 🙂
Katie says
This recipe is super yummy! I tweaked the recipe a wee bit and used courgettes and spinach as I didn't have any capsicums. I also used an entire can of chickpeas and kidney beans, 1 & 1/2 cups of rice and 4 cups of vege stock. I ended up cooking it in a casserole dish in the oven at 230c until rice was cooked and stock was absorbed. It was delicious! A great combo of seasoning and very easy to make. Will make again.
Iosune says
Hi Katie! Sounds so good 🙂 So glad you liked it!
Elizabeth Young says
Can this be made in a slow cooker?
Iosune says
Hi Elizabeth! I haven't tried it, but I think it could work 🙂
Aisling Connolly says
Really nice, full of flavour. Huge portion.
Iosune says
Hi Aisling! Thanks a lot 🙂