This hearty and flavorful vegan jambalaya has all the flavorful influences of the traditional Louisiana recipe, combining red kidney beans and chickpeas to bring the protein. It’s a super easy vegan dinner ready in 30 minutes and prepared in one pot!
Jump to:
Jambalaya is a popular and flavorful dish originating in Louisiana with influences from Creole and Cajun cuisines. It is a one-pot dish with rice, protein, and vegetables seasoned with various spices.
Creole jambalaya, often called “red jambalaya,” typically includes tomatoes, while Cajun jambalaya, often called “brown jambalaya,” is made without tomatoes. This vegan version is more of a Creole jambalaya with added diced tomatoes.
Depending on your preference, this dish can have the heat amplified or toned down. While I like the heat, my kids like it a bit toned down, so I leave it on the milder side so that I can spice up my serving.
This ultra-healthy dish is made in one pot in 30 minutes. It’s a complete meal that will leave everyone around your table full and happy!
💗 Why You’ll Love This Vegan Jambalaya Recipe
- 30 Minute Meal
- One Pot Recipe
- Vegan and Gluten-Free
- Hearty and Healthy
- Easy to Make
🥣 Ingredients and Notes
Onion and Garlic: The flavor in jambalaya comes from diced onion and minced garlic, which add aromatics.
Green Bell Pepper: Provides a beautiful pop of green color and adds a subtle earthy flavor.
Celery: Great for added texture. It gives this dish a pop of crunch.
Diced Tomatoes: Helps to meld all the flavors together.
Kidney Beans and Chickpeas: Kidney beans are traditionally used in jambalaya, and chickpeas provide additional flavor and texture.
Brown Rice: Cook your brown rice before making this meal. I use the quick 3-minute microwave brown rice to save time.
Vegetable Stock: Use low-sodium.
Spices: Smoked paprika, oregano, thyme, cayenne pepper, salt, and pepper to taste.
Green Onion and Parsley: For garnish.
📖 Variations and Substitutions
Different Protein: Use other types of beans. Or instead of beans, consider tofu, tempeh, or vegan sausage.
Different Rice: Use red rice, wild rice, or white rice.
🔪 Tools and Equipment
- Large Pot or Dutch Oven
- Cutting Board and Knife
- Large Cooking Spoon
👩🏻🍳 How to Make Vegan Jambalaya
- Heat the olive oil or water over medium-high heat in a large pot or Dutch oven. Add the onion and garlic, and sauté for 2-3 minutes, until the onion is translucent.
- Add the green bell pepper and celery to the pot, and continue to sauté for another 2-3 minutes.
- Stir in the drained tomatoes, kidney beans, and chickpeas. Mix well.
- Add the cooked brown rice to the pot and stir to combine.
- Pour the vegetable broth over the rice and bean mixture, and stir in the paprika, oregano, thyme, cayenne pepper (optional), salt, and black pepper.
- Cover and simmer for 10 minutes.
- If desired, serve the vegan jambalaya hot, garnished with fresh parsley or green onions.
📝 Expert Tips
- Long-grain rice is traditional for jambalaya. Its texture holds up well in the dish and absorbs the flavors without becoming mushy. You can find long-grain brown rice.
- Consider making your own for a richer and more personalized flavor if using broth.
- If you enjoy spice, add cayenne pepper gradually. Taste as you go to achieve the desired heat level without overwhelming the dish.
- Allow the jambalaya to rest for a few minutes after cooking. This helps the flavors meld together, and the rice absorbs any remaining liquids.
❓ FAQS
The secret to a delicious jambalaya is the Creole and Cajun flavors known as the holy trinity—onions, bell peppers, and celery. It is the base for any flavorful jambalaya recipe and must not be skipped.
Jambalaya is known for its bold and spicy flavors. Add more flavor without adding meat by embracing spices. Experiment with a mix of thyme, bay leaves, cayenne pepper, paprika, and other spices to find the perfect balance for your taste.
Zatarain’s Jambalaya mixes are not made for vegans. Some of their rice mixes are vegan-friendly, containing rice and spices. Other versions include non-vegan ingredients like meat flavorings or broth. Be sure to look at the ingredient label of any packaged food to ensure it meets your dietary restrictions.
🍽 Serving Suggestions
This one-pot meal includes fiber-rich carbohydrates, vegetables, and protein all in one dish, so you don’t need to prepare any additional side dishes. But if you’d like something extra, I recommend trying my vegan cornbread.
However, I recommend adding a hint of fresh ingredients by serving it with chopped green onions and parsley to give it a pop of color.
🫙 Storage
Refrigerate: Allow the jambalaya to cool to room temperature. Transfer it to an airtight container. Store in the fridge for up to 4 days.
Freezer: Transfer the jambalaya to an airtight, freezer-safe container. Leave some space at the top of the container to allow for expansion. It will keep in the freezer for 2-3 months.
Reheat: When ready to eat the frozen jambalaya, thaw it in the refrigerator overnight. Once thawed, reheat it thoroughly on the stovetop or in the microwave.
😋 More Easy Vegan Meals!
🎥 Video
⚖️ Serving Size
This recipe makes 4-6 large servings.
Recipe
Vegan Jambalaya
Equipment
Ingredients
- 1 tablespoon olive oil or water
- 1 onion diced
- 2 cloves garlic minced
- 1 green bell pepper diced
- 2 celery stalks diced
- 14.5 ounces diced tomatoes canned
- 15 ounces kidney beans drained and rinsed
- 15 ounces chickpeas drained and rinsed
- 2 cups long grain brown rice cooked
- ½ cup vegetable stock
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- salt and pepper to taste
Instructions
- Heat the olive oil or water over medium-high heat in a large pot or Dutch oven. Add the onion and garlic, and sauté for 2-3 minutes, until the onion is translucent.
- Add the green bell pepper and celery to the pot, and continue to sauté for another 2-3 minutes.
- Stir in the drained tomatoes, kidney beans, and chickpeas. Mix well.
- Add the cooked brown rice to the pot and stir to combine.
- Pour the vegetable broth over the rice and bean mixture, and stir in the paprika, oregano, thyme, cayenne pepper (optional), salt, and black pepper.
- Cover and simmer for 10 minutes.If desired, serve the vegan jambalaya hot, garnished with fresh parsley or green onions.
Video
Notes
-
- Long-grain rice is traditional for jambalaya. Its texture holds up well in the dish and absorbs the flavors without becoming mushy. You can find long-grain brown rice.
-
- Consider making your own for a richer and more personalized flavor if using broth.
-
- If you enjoy spice, add cayenne pepper gradually. Taste as you go to achieve the desired heat level without overwhelming the dish.
-
- Allow the jambalaya to rest for a few minutes after cooking. This helps the flavors meld together, and the rice absorbs any remaining liquids.
- Allow the jambalaya to cool to room temperature. Transfer it to an airtight container. Store in the fridge for up to 4 days.
- To freeze, transfer the jambalaya to an airtight, freezer-safe container. Leave some space at the top of the container to allow for expansion. It will keep in the freezer for 2-3 months.
MacKenzie
This is my new favorite 30 minute meal. The flavors are perfect and it’s so easy to make. We just made it last week and my family is already wanting me to make it again. It’s delicious!
Shelby
This is so healthy and full of plant-based protein. Perfect as an easy vegan weeknight dinner!
Gianne
The combination of flavorful spices, tender vegetables, and hearty plant-based protein is a culinary masterpiece. Every bite bursts with rich and vibrant flavors that will leave you craving for more. A must-try for all foodies!
Carrie Robinson
Love that you made traditional jambalaya vegan! 🙂 What a great dinner idea.
Chahinez
This tasted out of this world!