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.
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!
Wanna see how easy it is to make this vegan jambalaya? Watch the video!
Vegan Jambalaya
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
Nutrition
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Jan says
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!
Jenni Nixon says
Thanks Melissa looking forward to trying some of your recipe's
Kate says
Just made this for the 1st time. Delicious. Spices are excellent and so easy to prepare. Thanks you
Crystal says
Loved it, made more portions than I expected, so this is good for a family.
Lauren says
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.
Leah says
Loved it!! Definitely will make again. Next time I will hold the cayenne because of my low spice tolerance.
Lauren says
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.
Kay says
Hello,
Any substitute for mushrooms?
Thank you.
Melissa says
Sure, any kind of vegan sausage product or extra beans. Or you could just leave them out without substituting.
Oscar says
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.
Trish says
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!
Gordon Tansey says
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!
Emily says
Delicious. My four young children even liked it! Thank you.
Simon says
This was absolutely delicious - enjoyed by everyone - will definitely be making again.
Jenny says
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.
Louise Buckenham says
This has become a staple in our house. My husband is not a vegan & he loves this too. It’s packed full of flavour & lots of veggies, what’s not to love!