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A square picture of a dish of vegan jambalaya
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4.80 from 165 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 197kcal
Author: Iosune

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
US Customary - Metric

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

Serving: 1serving | Calories: 197kcal | Carbohydrates: 38g | Protein: 6.5g | Fat: 2.7g | Saturated Fat: 0.4g | Sodium: 472mg | Fiber: 5.4g | Sugar: 2.3g