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Vegan Jambalaya

This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.

This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.

It’s hard to beat rice dishes that can be cooked up with minimal effort and anything goes. Vegan fried rice, for example, can be made in a hundred and one different ways with whichever vegetables and seasonings you have on hand.

Such is also the case with this vegan jambalaya. You’ll need the basic inarguable Creole combination of onion, celery and bell pepper, but after that I’d say you can get pretty creative. Since we’re making this jambalaya recipe vegetarian and taking out all the meat, you can replace it with anything you want.

This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.

I’ve chosen to keep it simple and use a three-bean mix but I’ve seen lot of other vegan recipes that use fake sausage meat products. Be careful, though, just because it’s not real meat doesn’t mean that it’s healthy.

Those meat analogue products are still processed products and full of salt. Tofu marinated like this smoky tofu bacon or these smoky marinated mushrooms would also be great in this jambalaya recipe.

This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.

Why not add some more veggie power with some chopped broccoli, kale or butternut squash? And don’t feel limited by the rice either.

While rice is traditional, jambalaya is just as tasty with other grains like quinoa or barley. See? It turns out that jambalaya is super versatile!

This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.

This vegan jambalaya recipe is great served on its own or alongside other southern-inspired dishes like vegan red beans and rice these smoky Cajun-style black-eyed peas or this vegan gumbo.

This recipe makes a big pan-full of jambalaya enough to feed at least four, but if you’ve got any leftovers, jambalaya makes a great rice base for this grilled veggie burrito bowl.

Wanna see how easy vegan jambalaya is? Watch the video!

Serves 4

Vegan Jambalaya

This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.

5 minPrep Time

40 minCook Time

45 minTotal Time

Save RecipeSave Recipe
    Ingredients
  • 1 onion, diced
  • 2 stalks of celery, chopped
  • 4 cloves of garlic, minced
  • Half a green pepper, diced
  • Half a red pepper, diced
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 4 cups (1 litre) vegetable stock
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • ½ teaspoon smoky paprika
  • ½ teaspoon dried cayenne pepper
  • 2 bay leaves
  • 2 tablespoons Tabasco sauce (adjust to taste)
  • 2 tablespoons soy sauce
  • Pepper, to taste
  • 2 cups (400 grams) uncooked brown rice
  • 3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans)
  • 1 teaspoon salt (or to taste)
  • ¼ cup (7 grams) fresh chopped parsley
  • 1 green onion, chopped (optional)
    Instructions
  1. Heat a large pan over medium-high heat and add a splash of water or a tablespoon of oil. Add the onion, and garlic and sauté until soft. Add the celery and peppers, and another splash of water if necessary, and sauté until just beginning to soften.
  2. Add the crushed tomato, vegetable stock, herbs, spices and sauces (except the salt) and rice. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently until the rice is cooked and the liquid is absorbed – 30 to 40 minutes. Keep an eye on it near the end of the cooking time and stir from time to time to prevent the rice from sticking.
  3. Once the rice is tender, stir in the beans and taste. Add salt if necessary. Give it a minute for the beans to heat then serve the jambalaya with fresh chopped parsley and green onion sprinkled on top and more Tabasco sauce on the side for those who like it really spicy.
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If you like this vegan jambalaya recipe, be sure to check out my delicious vegan gumbo recipe!

This vegan gumbo recipe is hearty, savory, filling and warming. With a mix of beans, mushrooms and okra, this vegetarian gumbo is cheap to make and full of flavour. Starting with a dark, rich roux, key herbs and spices, and a secret umami ingredient, it’s hard to believe that this vegan gumbo doesn’t have any meat in it!

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19 Comments

  • Reply
    juliana
    January 11, 2017 at 6:12 pm This jambalaya is really yummy. Thanks for the recipe!
    • Reply
      Melissa
      January 12, 2017 at 10:15 am Thank you!
  • Reply
    Natasha
    January 19, 2017 at 10:52 pm Great recipe. I made for lunch today and my husband and I loved it. Thank you!
  • Reply
    Ariel
    January 27, 2017 at 8:47 pm Hey do you cook the beans prior to adding them in ?
    • Reply
      Melissa
      January 29, 2017 at 12:31 pm Yes, the beans are cooked.
  • Reply
    Holly
    February 24, 2017 at 7:23 pm It would be nice if you had said medium-low because the rice has been cooking for an hour now. Also If you could change the cook time, because it not truly 40 minutes of cook time unless your onions or bell peppers are softened in 30 seconds
    • Reply
      Melissa
      February 27, 2017 at 1:19 pm For me, the rice cooked in 30 minutes, covered, over low heat. Of course other brands of rice will cook differently and everyone's stove is different too. You can always check on the rice as it cooks and adjust the heat according to how your rice and stove cook.
  • Reply
    Sue
    March 22, 2017 at 12:26 pm This absolutely hit the spot!! Very good flavor!!! Definitely making it again. I did substitute Franks.
  • Reply
    RLSCM
    April 9, 2017 at 1:36 am Thank you for this great recipe. Jambalaya is one of DH's favorite dishes and he said the flavour and texture of this recipe was bang on. Although he and our boys agreed with one another that they would really like it with the traditional sausage and shrimp, they all enjoyed the vegan version and had second helpings. The rice took almost twice the time indicated to absorb all the liquid, but maybe that is due to the sprouted brown rice I used. I love how easy this recipe was to prepare. I will be making this again for sure.
    • Reply
      Melissa
      April 9, 2017 at 9:08 am Great! So glad you enjoyed it and thanks for taking the time to come back and leave your review!
  • Reply
    Anna
    April 22, 2017 at 9:02 am This sounds lovely, am going to try it today, wish me luck.
    • Reply
      Melissa
      April 24, 2017 at 10:14 am Good luck! Let me know how it goes!
  • Reply
    Michelle
    May 10, 2017 at 12:10 am This was delicious! I've made it twice now. The flavor of the spices is perfect. The brown rice does take longer to cook but that's true for any recipe.
  • Reply
    Katie
    May 11, 2017 at 1:23 am Flavor is AMAZING! It did take extra liquid and much more time for the rice to get done, like other reviewers said. Definitely worth the wait though! Thanks for a delicious recipe!
  • Reply
    Kim
    May 17, 2017 at 5:59 pm LOVED this! I did add more veg and spice to it and it still tasted amazing! Kids woofed it all down. Thank you!
  • Reply
    Dawn
    June 6, 2017 at 5:46 pm Cooked this last night, we really enjoyed it (I'm vegan my boyfriend is full meat eater) I just used whatever veg I had in the fridge (courgette, aubergine, peppers, asparagus) and used smokey paprika and spicy paprika we like hot so I also added chilli powder. Served with pan fried olive tofu which went nicely. It makes a ton so having it again tonight. So easy to prepare and great for using up store cupboard and fridge items. Thank you! Ps does it freeze? Xx
    • Reply
      Melissa
      June 6, 2017 at 6:47 pm Great, so glad you both enjoyed it! I haven't tried freezing it because we usually eat it all pretty quickly but I wouldn't imagine a problem with freezing it.
  • Reply
    Maureen
    July 20, 2017 at 12:29 am I made this last night. I thought that two tablespoons of Tabasco sauce and 1/2 teaspoon cayenne pepper sound a lot. I put in 1/4 teaspoon of each instead and it was still too hot for me but very tasty.
    • Reply
      Melissa
      July 21, 2017 at 3:27 pm Sure, everyone has different heat preferences (I like it spicy!)

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