Go Back

Vegan Jambalaya

Linda M. Harris
Vegan jambalaya is a flavorful, plant-based twist on the traditional Louisiana dish.
Loaded with aromatic vegetables, seasoned rice, and hearty plant-based proteins, this one-pot meal is as satisfying as it is delicious.
Perfect for a comforting weeknight dinner or a special gathering, it’s both customizable and easy to make.
This vegan version captures the essence of the classic jambalaya while keeping it entirely plant-based and packed with bold spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Cajun, Creole, Southern
Servings 6 Servings
Calories 400 kcal

Equipment

  • 1 Large Pot or Dutch Oven (5-6 quart capacity)
  • 1 Cutting Board
  • 1 Knife
  • 1 Wooden spoon or spatula
  • 1 Measuring Cup for rice and broth
  • 1 measuring spoon (for spices)
  • 1 Can Opener (for canned beans or tomatoes, if using)

Ingredients
  

  • 1 tablespoon Olive Oil
  • 1 large Onion diced
  • 1 bell pepper diced
  • 2 celery stalks diced
  • 3 cloves Garlic minced
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Cayenne Pepper adjust for heat preference
  • 2 Bay Leaves
  • 1 1/2 cups Long-Grain White Rice
  • 3 cups Vegetable Broth
  • 1 cup Vegan Sausage sliced or crumbled (optional)
  • 1 cup Tofu or Tempeh cubed (optional)
  • 1 can 15 oz Kidney Beans or Black Beans, drained and rinsed (optional)
  • Salt and Pepper to taste
  • 1-2 tablespoons Hot Sauce optional, for extra heat
  • Fresh Parsley or Green Onions for garnish optional

Instructions
 

  • Prepare the ingredients: Dice the onion, bell pepper, celery, and garlic.
    Cube or crumble the tofu/tempeh or slice the vegan sausage.
    Set everything aside.
  • Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat.
    Add the onion, bell pepper, and celery.
    Sauté for about 5-7 minutes, until softened. Add the garlic and cook for another 1-2 minutes.
  • Add the spices: Stir in the paprika, oregano, thyme, cayenne pepper, and bay leaves. Cook for 1-2 minutes until the spices become fragrant.
  • Add the rice and broth: Add the rice to the pot, stirring it into the vegetable-spice mixture until well coated.
    Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low.
    Cover the pot and simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
  • Add the protein and beans: Once the rice is cooked, stir in the vegan sausage, tofu/tempeh, and beans (if using).
    Let the mixture simmer for an additional 10-15 minutes, allowing all the flavors to meld together.
  • Final touches: Taste and adjust the seasoning with salt, pepper, or hot sauce if desired.
    Remove the bay leaves and discard them.
    Garnish with fresh parsley or green onions.
  • Serve: Serve hot and enjoy your delicious vegan jambalaya!

Notes

  • Spiciness: Adjust the cayenne pepper and hot sauce to suit your preferred spice level. For a milder version, reduce or omit the cayenne.
  • Protein Substitutes: Feel free to swap in other plant-based proteins like tempeh or chickpeas, depending on what you prefer or have available.
  • Add-ins: You can also add vegetables like zucchini, okra, or tomatoes to enhance the flavor and texture.
  • Storage: This dish keeps well for 3-4 days in the refrigerator, and the flavors improve as it sits. You can also freeze leftovers for up to a month.
  • Serving Suggestions: Pair with cornbread, a simple side salad, or steamed greens for a well-rounded meal.
Keyword Vegan Jambalaya