This vegan jambalaya is quick and easy to make, full of spice and flavour and a great one-pot meal. Beans and mushrooms stand in for shrimp and sausage for a totally plant-based, gluten-free and oil-free version of Southern comfort food that’s just as good as the original!
I love spice so this vegan jambalaya recipe is one that’s in regular rotation at my house. Two whole tablespoons of Tabasco sauce go in and of course more on the table to sprinkle over and get it extra spicy. Perfect!
Add to that a delicious combination of herbs and smoky spices in a tomato-y broth and you’ve got a simple dish with cheap ingredients that’s packed with flavour and great for a weeknight dinner.
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This vegan jambalaya recipe is a great base for adding in whatever veggies and meat substitutes you like. I don’t use store-bought meat analogues because they’re expensive and I’m a vegan on a budget so I added kidney beans and mushrooms to give more substance to this plant-based dish.
However, if you want to add a bit of “meaty” texture to your vegan jambalaya, feel free to peruse my round-up of vegan recipes for meat lovers for some ideas for homemade meat substitutes and sausages that you can prepare for a fraction of the price of store-bought versions.
So to make this vegan jambalaya you’ll start by sautéing off the obligatory base of bell peppers, celery and onion. Then add in the mushrooms to let them brown a bit before dumping in the seasonings, rice, beans, tomatoes and stock. Cover the pot and let it all simmer for round about 20 minutes or so.
I’ve used long grain white rice for this recipe, but I have also made it successfully with brown rice, which you can do if you’re looking for a whole foods, plant-based vegan jambalaya recipe. You’ll need to add another 15 – 20 minutes to the cooking time in that case.
Once the rice is cooked through it’s best to serve the jambalaya right away when it’s still got a bit of a sauce to it (at least that’s how I like it). Once you take it off the heat, the rice will continue to absorb the remaining liquid so get it out of the pot and onto the plate as soon as possible!
Sprinkle over some chopped green onion, parsley or cilantro and you’re good to go. Like I said, be sure to put the Tabasco sauce on the table for those (like me) who like their vegan jambalaya extra spicy!
Vegan Jambalaya
Print RecipeIngredients
- 1 onion, diced - $0.14
- 4 cloves of garlic, minced - $0.16
- 1 stalk of celery, diced - $0.18
- Half a red pepper, diced - $0.43
- Half a green pepper, diced - $0.37
- 20 button mushrooms, quartered - $1.15
- 1 can (400 grams / 14 oz) crushed tomatoes - $0.45
- 4 cups (1 litre) vegetable stock - $1.80
- 1 teaspoon dried oregano - $0.06
- 1 teaspoon dried basil - $0.06
- 1 teaspoon dried thyme - $0.06
- 1 teaspoon sweet paprika - $0.12
- 2 teaspoons smoky paprika - $0.24
- ½ teaspoon cayenne pepper - $0.03
- 2 bay leaves - $0.30
- 2 tablespoons Tabasco sauce (adjust to taste) - $2.24
- 2 tablespoons soy sauce or (gf) tamari - $0.10
- Pepper, to taste - $0.03
- 2 cups (400 grams) uncooked long grain white rice (can sub brown rice) - $0.30
- 1 ½ cups (250 grams) cooked kidney beans - $0.50
- 1 teaspoon salt (adjust to taste) - $0.03
- A handful of fresh chopped parsley, green onion or cilantro - $0.20
Instructions
Heat a large pan over medium-high heat and add a splash of water (you can use a couple tablespoons of oil if you prefer). Add the onion and garlic and sauté until soft, adding more water as necessary. Add the celery and peppers and sauté until just beginning to soften.
Push the vegetables to the side of the pan and add the mushrooms. Saute until browned then add the crushed tomatoes, vegetable stock, herbs, spices and sauces (except the salt), rice and beans. Bring to a boil then reduce the heat to low and cover the pan. Simmer gently, giving it a stir from time to time, until the rice is cooked and the liquid is mostly absorbed – 15 to 20 minutes (for brown rice it needs about 40 minutes).
Once the rice is tender add salt if necessary. Serve the jambalaya immediately with fresh chopped herbs sprinkled on top and more Tabasco sauce on the side for those who like it really spicy.
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2 Comments
Jan
December 26, 2017 at 12:02 amI made this today for lunch/dinner and it was absolutely wonderful. The mouth feel was perfect and it was just the right amount of spicy. I couldn’t stop eating it. I made some cashew sour cream for the top and voila!
Jenni Nixon
December 27, 2017 at 8:38 pmThanks Melissa looking forward to trying some of your recipe’s