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    30-Minute Recipes » Vegan Jambalaya

    Published: Dec 18, 2017 · Updated: Feb 28, 2019

    Vegan Jambalaya

    Jump to Recipe Jump to Video Print Recipe

    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!

    Vegan jambalaya with beans and mushrooms in a bowl and garnished with parsley and green onion.

    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.

    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.

    Vegan jambalaya in the pan.

    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.

    Vegan jambalaya in a bowl with a fork in it.

    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!

    Wanna see how easy it is to make this vegan jambalaya? Watch the video!

    Vegan jambalaya with beans and mushrooms in a bowl and garnished with parsley and green onion.

    Vegan Jambalaya

    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!
    4.95 from 18 votes
    Print Pin Recipe Rate
    Course: Main Course
    Cuisine: American
    Total Price: $8.95
    Price per Serving: $1.49
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 331kcal

    Ingredients

    • 1 onion diced - $0.14
    • 4 cloves of garlic minced - $0.16
    • 1 stalk of celery diced - $0.18
    • ½ red pepper diced - $0.43
    • ½ 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 (50 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.

    Notes

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    Nutrition

    Calories: 331kcal | Carbohydrates: 70g | Protein: 11g | Fat: 1g | Sodium: 1677mg | Potassium: 735mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1805IU | Vitamin C: 40.4mg | Calcium: 82mg | Iron: 3.5mg
    Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.

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    Reader Interactions

    Comments

    1. Jan says

      December 26, 2017 at 12:02 am

      I 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!

      Reply
    2. Jenni Nixon says

      December 27, 2017 at 8:38 pm

      Thanks Melissa looking forward to trying some of your recipe's

      Reply
    3. Kate says

      April 21, 2019 at 8:05 pm

      5 stars
      Just made this for the 1st time. Delicious. Spices are excellent and so easy to prepare. Thanks you

      Reply
    4. Crystal says

      February 29, 2020 at 12:27 am

      5 stars
      Loved it, made more portions than I expected, so this is good for a family.

      Reply
    5. Lauren says

      March 22, 2020 at 12:19 am

      5 stars
      Really great recipe! I followed it as written and it was delightful. I couldn’t believe how flavorful it was and how quickly it came together. I will make this again in the future.

      Reply
    6. Leah says

      April 06, 2020 at 11:37 pm

      5 stars
      Loved it!! Definitely will make again. Next time I will hold the cayenne because of my low spice tolerance.

      Reply
      • Lauren says

        February 18, 2021 at 5:47 am

        5 stars
        Love the flavors of the dish. Instead of using mushrooms i did use 4 flied roast Mexican Chipotle sausages it was fantastic. If you love leftovers then you need to make it. I lasted 3 days of straight leftovers for two people.

        Reply
    7. Kay says

      April 25, 2020 at 10:01 am

      Hello,

      Any substitute for mushrooms?

      Thank you.

      Reply
      • Melissa says

        April 29, 2020 at 11:58 am

        Sure, any kind of vegan sausage product or extra beans. Or you could just leave them out without substituting.

        Reply
    8. Oscar says

      October 01, 2020 at 12:28 am

      4 stars
      I made this a couple weeks ago and I loved it! My only complaint is that the cost is a little off. The spices used can be quite expensive if you don't already have them. If this is true for you, plan on spending upwards of $30 or more the first time you make this depending on how many items you're initially buying.

      Reply
    9. Trish says

      October 25, 2020 at 9:53 pm

      5 stars
      Love this jambalaya! I had all the ingredients on hand I was a little short on rice and used 1/2 orzo and it came out great My family loved it!

      Reply
    10. Gordon Tansey says

      March 09, 2021 at 11:40 am

      5 stars
      Great and so simple.

      I have vegan family members who struggle with heat so cut back the cayenne and also added coco cream. Loved it!

      Reply
    11. Emily says

      May 22, 2021 at 1:21 am

      5 stars
      Delicious. My four young children even liked it! Thank you.

      Reply
    12. Simon says

      June 10, 2021 at 12:59 pm

      5 stars
      This was absolutely delicious - enjoyed by everyone - will definitely be making again.

      Reply
    13. Jenny says

      November 10, 2021 at 4:37 pm

      5 stars
      Absolutely fantastic recipe!! I used Frank's Red Hot in place of Tabasco sauce and added more peppers. It was so good!!!!! I will definitely be adding this to my recipe rotation.

      Reply

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