fbpx Print
A square picture of a dish of vegan jambalaya

Vegan Jambalaya

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 6-8 1x
  • Main Dish
  • Vegan, American

Servings 6-8 1x

Scale Tap or hover over number to scale servings

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


  • 12 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)


  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.


  • 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.


  • 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