Why You’ll Love This Recipe
This vegan jambalaya has all the flavor of the traditional version, but without the meat or seafood. It’s loaded with vegetables and protein-rich beans, and it gets its signature smoky depth from spices like paprika, thyme, and cayenne. It’s easy to make, requires minimal cleanup, and delivers maximum flavor with everyday ingredients. Plus, it’s naturally dairy-free, gluten-free, and budget-friendly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Long-grain rice (uncooked)
- Onion
- Bell peppers (red, green, or yellow)
- Celery
- Garlic
- Crushed or diced tomatoes
- Kidney beans or black beans (canned or cooked)
- Vegetable broth or water
- Olive oil
- Smoked paprika
- Dried thyme
- Oregano
- Cayenne pepper or hot sauce (optional, for heat)
- Salt and black pepper
- Optional: vegan sausage or tofu, green onions, parsley for garnish
Directions
- Heat olive oil in a large pot or deep skillet over medium heat. Add chopped onion, bell peppers, and celery. Sauté for 5–7 minutes until softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add smoked paprika, thyme, oregano, cayenne (if using), salt, and pepper. Stir to coat the vegetables with the spices.
- Add uncooked rice, diced tomatoes (with juices), and vegetable broth. Stir well to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the drained beans and let cook for 5 more minutes to warm through.
- Fluff the jambalaya with a fork, taste and adjust seasoning, then garnish with chopped parsley or green onions before serving.
Servings and timing
This recipe serves 4–6 and takes about 45 minutes total:
- Prep time: 10 minutes
- Cook time: 35 minutes
Variations
- Add vegan sausage: Brown sliced vegan sausage in the pan before adding vegetables for extra flavor and protein.
- Make it extra spicy: Add more cayenne pepper, hot sauce, or sliced jalapeños.
- Use different beans: Black-eyed peas, cannellini beans, or chickpeas work well.
- Add greens: Stir in spinach or kale at the end of cooking for added nutrition.
- Make it Cajun-style: Add a dash of Cajun seasoning for a deeper spice blend.
Storage/Reheating
Let the jambalaya cool completely before storing.
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat on the stove over medium heat or in the microwave, adding a splash of broth or water to prevent dryness.
FAQs
Can I use brown rice instead of white?
Yes, but it will require more liquid and a longer cooking time—about 45–50 minutes total.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free. Just double-check labels on packaged ingredients like broth or vegan sausage.
Can I use canned tomatoes?
Yes, canned diced or crushed tomatoes work perfectly and add great flavor.
Can I make it oil-free?
Absolutely. Sauté the vegetables in water or broth instead of oil for an oil-free version.
What’s the best kind of rice to use?
Long-grain white rice works best for texture and cooking time. Avoid short-grain or sticky rice.
Can I add tofu?
Yes, cubed tofu adds protein. Pan-fry it separately or stir it in at the end.
What vegetables can I add?
Zucchini, mushrooms, or okra are all excellent additions to mix things up.
Does jambalaya have to be spicy?
Not at all. You can completely control the heat level by adjusting the cayenne and skipping hot sauce.
Can I make it ahead?
Yes, it stores well and tastes even better after sitting for a few hours or overnight.
What’s the difference between jambalaya and gumbo?
Jambalaya is a rice-based dish cooked with the ingredients, while gumbo is a stew served over rice. Both are Louisiana staples but differ in preparation.
Conclusion
One Pot Vegan Jambalaya is a bold, flavorful, and satisfying dish that brings a taste of Louisiana to your kitchen—without any meat or fuss. With smoky spices, hearty vegetables, and protein-packed beans, it’s a comforting meal that’s as easy to make as it is to love. Whether you’re feeding a family, meal prepping, or just craving something warm and flavorful, this plant-based jambalaya is sure to become a favorite
PrintOne Pot Vegan Jambalaya
One Pot Vegan Jambalaya is a bold and hearty Southern-inspired dish made with rice, beans, and vegetables simmered in a smoky, spiced tomato broth. This plant-based version is quick to prepare, full of flavor, and perfect for a satisfying, one-pot weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: One Pot
- Cuisine: Southern, Creole-Inspired
Ingredients
- 1 tablespoon olive oil (or broth for oil-free)
- 1 onion, chopped
- 2 bell peppers (red and green), chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, to taste)
- 1 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice, uncooked
- 1 can (14.5 oz) diced or crushed tomatoes
- 2 cups vegetable broth or water
- 1 can (15 oz) kidney beans or black beans, drained and rinsed
- Optional: vegan sausage, green onions, parsley, hot sauce for garnish
Instructions
In a large pot, heat the olive oil over medium heat. Add onion, bell peppers, and celery. Sauté for 5–7 minutes until soft.
- Add garlic and sauté for 1 more minute.
- Stir in smoked paprika, thyme, oregano, cayenne, salt, and pepper. Mix well.
- Add the rice, tomatoes (with juice), and vegetable broth. Stir to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is cooked and liquid is absorbed.
- Stir in the beans and cook uncovered for another 5 minutes to warm through.
- Fluff with a fork, adjust seasoning, and garnish with green onions or parsley before serving.
Notes
- **Make it spicier** by adding more cayenne or a few dashes of hot sauce.
- **Brown rice** can be used, but increase the broth and cooking time (about 45–50 minutes).
- For extra protein, add browned vegan sausage or cubed tofu.
- Stir in spinach or kale at the end for added greens.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: undefined
- Sodium: 630mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 9g
- Cholesterol: undefined
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