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.
Paige says
I love this recipe so much. Very easy to make! I make this for a meal prep every week. I add celery, corn, and jalapeño to make it my own !
Iosune says
Hi Paige! I'm so glad you love it 🙂 Sounds amazing!
Theo says
This is pretty good! I followed the recipe except for adding some celery, and sauteeing the vegetables in the first step. I agree with Sierra that even though the chick peas are cooked, they still tasted conspicuously dry (i rinsed a tin of chickpeas for the dish, and added them for the last 3 mins of cooking). This was also much less spicy than most jambalaya I'm familiar with (especially lacking pockets of spice through chorizo), but my gut can't cope with much heat so I'm happy with this recipe. I also used long grain rice, and the cooking time was just right. Overall it tastes good and I'm happy to have a huge batch of it to eat as leftovers all week 🙂 Worth trying out and experimenting with, I'm going to add chickpeas in with the rice so that they aren't as dry in the end next time, and tweak the herbs and spices (more onion and less oregano would suit my taste better in the next batch).
Iosune says
Hi Theo! Did you use canned chickpeas? They're not dry, even if you don't cook them. So glad you liked the recipe 🙂
Taffy says
I also used coconut aminos as a soy sauce
Iosune says
Great! Thanks for sharing 🙂
Cheyenne says
Have you tried this with brown rice? Do you think it would be any good?
Taffy says
I used wild rice and fresh tomato so good thanks for the recipe.
Iosune says
Hi Taffy! Sounds so good 🙂 You're so welcome!
Patricia Goldberg says
Sounds good will try it
Iosune says
Hi Patricia! Hope you enjoy it 😉
Brian says
Possible to freeze for a later date? How long do you believe this could keep frozen?
Iosune says
Hi Brian! I haven't frozen myself, but I think it should work. I would freeze it for up to a month 🙂
Sierra G says
It was okay. I followed the instructions and the rice, beans and chickpeas were not cooked. Had to add extra cumin, cayenne pepper and soy sauce. Added black pepper too.. cooked it longer and it was pretty dang good.
Iosune says
Hi Sierra! Did you use canned beans and chickpeas? They're already cooked and the time may vary depending on the type of rice you're using.
Eric Gondrella says
I am told by doctors I cannot eat rice because of carbs. What can I use instead of rice.
Iosune says
Hi Eric! You could use cauliflower rice: https://simpleveganblog.com/how-to-make-cauliflower-rice/ 🙂
lisa says
oh this was GOOOOOOD. thank you for the amazing recipe, iosune!
Iosune says
Hi Lisa! You're so welcome 🙂
Linda says
This was a great lunch. I added a couple stalks of celery and got so excited i forgot to put in the beans at the end. It spice is perfect. It is now in my do it again file.
Iosune says
Hi Linda! Thanks a lot 🙂 So glad you liked it!
rlg1017 says
I was invited to a vegan dinner party last night. Since I'm not vegan, I turned to the internet for ideas and found this recipe. I've always wanted to try Jambalaya, but don't like shellfish or sausage, so stayed away. Not only was this easy to make, it was delicious. I made it early in the day with Jasmine rice and it looked a little dry when I went to reheat it before the party, so I added between 1/4 and 1/2 cup of extra vegetable broth, which worked great! Will definitely make this again!
Iosune says
Hi! So glad you enjoyed it 🙂
Jennifer says
One of my faviourite ever recipes and so healthy! Everything goes in the one pot. I add extra peppers and onion. I also use wholegrain rice and just cook for longer. This does take up to 40 minutes sometimes to cook fully, but it is delicious and even more healthy this way. Me and my partner eat this regularly.
Iosune says
Hi Jennifer! I'm so happy to hear that 🙂 Have a nice day!