This vibrant and healthy one-pot Vegan Jambalaya is packed with Louisiana flavors. Celery, bell peppers of all colors, mushrooms, rice and kidney beans add an explosion of color and deliciousness. A gluten-free, nut-free recipe.
If you're wondering what to make for dinner tonight, bring the flavors of New Orleans into your home with this Vegan Jambalaya. It's a dish so vibrant and colorful and delicious, it's like Mardi Gras in a pot. And just one pot, at that.
One of the reasons I love this vegan jambalaya so much is that it is so gorgeous to look at, with all of those colorful veggies and beans in there. In fact, there's nothing in this recipe that's not super good for you.
Replacing the meat for vegan jambalaya
It is said that in Louisiana, there are as many recipes for Jambalaya as there are cooks, but one common denominator in all Jambalaya recipes, besides the rice, is meat of some kind, usually ham or pork. And since it is Louisiana, there's often fish in there too, like shrimp.
When veganizing recipes that contain meat, it's important to not just toss in vegetables to substitute for the meat and fish and forget about it. Because meat and fish tend to be strong flavors by themselves, it is really important to find ways to add in more flavor into your plant-based dish. Otherwise you'll have something bland on your hands, and with a Jambalaya, that would simply be a crime.
I get around this conundrum by making a liberal use of ingredients in my Vegan Jambalaya that add umami, like dry mushrooms, tomato paste, and tamari into my recipe. You could skip the tamari if you want to be soy-free, but if there's no pressing reason to, don't.
Ingredients for vegan jambalaya
Most of this list is made up of your basic pantry staples that you probably already have on hand and fresh veggies, of course:
- Onion
- Garlic
- Celery
- Bell peppers of all hues (I used orange, red and yellow peppers and they add fabulous color and nutrition. I love bell peppers and they are SO good in recipes like these vegan stuffed peppers.)
- Tomatoes, and tomato paste
- Mushrooms, fresh and dry
- Red kidney beans (you can use pinto or black beans with equally good results)
- Paprika
- Oregano and thyme
- Creole seasoning (optional but nice)
- Tamari, soy sauce or liquid aminos
- Rice
- Parsley or green onions for garnish
- Salt
- Ground black pepper
How to make vegan jambalaya
Now that you've got all your ingredients together, putting your vegetarian jambalaya is going to be the easiest part. You start out with a base of onions, celery and bell peppers -- a combination described as the holy trinity of Creole cuisine.
Next, stir in the tomatoes and tomato paste with the paprika, saute for a couple of minutes, then throw most of the remaining ingredients in.
The rice goes in at the end, and make sure you follow instructions accurately, because you want the rice to be perfectly cooked and the grains separate.
This recipe makes 10 servings, so you'll have plenty of food to go around for a party. And even if you make it just for yourself, this Vegan Jambalaya will be a party for your mouth!
If you're in the mood for more Louisiana-inspired food, be sure to try out my Vegan Gumbo. It's fat-free and gluten-free and delicious. And for another fabulous rice and veggie combo, check out my Vegan Paella.
More vegan "seafood" recipes
- Vegan Maryland Crab Cakes
- Vegan Pasta Puttanesca
- Vegan Etouffee
- Vegan Dirty Rice
- Mujadara
- Persian Rice with Saffron and Asparagus
Vegan Jambalaya
Ingredients
- 1 teaspoon olive oil
- 1 large onion finely diced
- 4 cloves garlic, smashed and minced
- 2 stalks celery, chopped
- 3 bell peppers, any color (I used orange, red and yellow peppers)
- 1 15-oz can diced tomatoes
- 1 heaping tbsp tomato paste
- 1 cup dry sliced mushrooms, like shiitake, soaked in three cups of water for 30 minutes
- 2 cups crimini or button mushrooms, sliced
- 1 15-oz can red kidney beans, drained
- 1 teaspoon smoked paprika
- 1 teaspoon dry oregano
- 1 teaspoon creole seasoning (optional)
- 2 tablespoon tamari (can sub liquid aminos or soy sauce)
- 1 teaspoon dry thyme
- 2 cups long-grain rice
- Parsley or green onions for garnish
- Salt and ground black pepper to taste
Instructions
- Heat the oil and add the onions, garlic, celery and bell peppers along with some salt and ground black pepper. Saute a couple of minutes until the onions start to soften.
- Add the tomatoes and tomato paste along with the paprika and continue to saute for a couple more minutes.
- Add the kidney beans to the pot along with the tamari or soy sauce, oregano, thyme, creole seasoning if using, fresh mushrooms, and dry mushrooms with the stock they were soaked in. Stir to mix and bring the stock to a boil.
- Add in the rice, stir, and check the salt. The stock should taste saltier than you'd like your jambalaya to be, otherwise, once cooked, your rice will be bland.
- Once the water boils again, cover the pot with a tight lid, lower flame to medium-low, and cook for 20 minutes, without opening the lid.
- Turn off the heat and let the rice stand, undisturbed, for another 10 minutes before opening the lid. Fluff the rice with a fork, stir in the parsley or green onions, and serve hot.
Julie
I initially took made this recipe for a friend who had just had a stroke. I wanted something in one pot for ease of delivery and her vegan daughter was staying with her. Well, the recipe was a great hit. I then made it for my husband who tries to eat vegan. Again he loved it. I then took it to another sick friend, again a success. This recipe has made the rounds and everyone has loved it.
The only change I make is that I use 3 cups of cremini mushrooms and mushroom or veggie stock instead of water.
Thank you for such a popular recipe! The funny thing is I am the only one who cannot eat it as I cannot tolerate tomatoes (:
Vaishali
Hi Julie, that's so lovely to hear. Thanks for sharing, and so happy you've loved the jambalaya.
Marcela
Making it right now and the broth is AMAZING! I didn't have celery so I used lovage stalks from my garden. Also added a bit of red pepper flakes as I didn't have creole seasoning. Absolutely delicious.
Vaishali
So happy to hear, Marcela!
Torrin
Thanks so much for sharing this amazing recipe!
Perfect just the way it is; I’ve just made for the third time and added some tofu for a bit of extra protein.
Vaishali
So happy to hear, Torrin!
Ann
Made this last night with a couple of modifications and it was fabulous! We cooked the rice separately and didn't use mushrooms but did add 3 cups of water. It was the perfect consistency. We really enjoyed it and will be making it again soon! We loved it as is, but it seems really versatile. Can't wait to try more of your recipes!
Kate Wilson
I love this recipe. Have made it three times with resounding success. Really good tip about making sure it tastes saltier and more seasoned than you’d like it to be when the rice and water go in; cooks down brilliantly. Solid favourite!
Anonymous
sorry I just saw it. my mistake.
Ashima
Great recipe! Made it a couple of times, tastes better with more beans (2X)
One change I’d make though is cook down the tomatoes separately before adding to onion mixture. The jambalaya flavor is overpowered by taste of raw tomatoes. Still tastes good but I’d like the creole flavors to come through more.
Andrew
I don’t see any water or stock in the recipe. Isn’t it needed for the rice to cook?
Vaishali
See step 3, you need the 3 cups of water the mushrooms are rehydrated in. That's enough to cook the rice.
Tracey
Not sure what I did, but it did not seem like there was enough liquid to cook the rice at the end. So, I added water with the rice. I did not add dry mushrooms - so no water to rehydrate the mushrooms. Perhaps that is the missing liquid? Tasted great overall.
Vaishali
The mushroom stock is necessary -- see step 3, you need 3 cups. If you don't use dry mushrooms you have to use 3 cups of water instead.
Anonymous
This was Absolutely Delicious!!! A Definite Do Over!
Vaishali
So happy to hear!
Tonya
Thank you for this recipe!!! I fixed it and it is delicious!! My husband loves it he wants to eat it every night! I am going to try the Gumbo recipe next week and I am sure it is just as tasty!!!!!!
Anonymous
Can you put corn in?
Vaishali
Sure, why not?
Alexandra
I made this last night and instead of mushrooms I added a green pepper. It was SO tasty! Thank you for this recipe!
Tia
What can I use instead of celery?
Vaishali
Leave it out.
John Prescott
Loved the recipe even though I am not vegan but I am on a low fat diet. So tasty keep them coming
Robin
Excellent recipe! I couldn’t find the dried shiitake mushrooms, therefore I used fresh, sliced them & still soaked them for 30 minutes in 3C H2O.
I used coconut amino liquids, and topped with vegan cheese. This will definitely be made again!
Ailsa
I loved this recipe
Anonymous
Really good, easy recipe! We are a non-garlic, non-paprika househokd, but I simply used my usual substitutes& bingo!
Marlene
Love this recipe can’t wait to make it. If I don’t like beans is there another best substitute? Soy beans? What would you recommend.
Vaishali
Tofu or tempeh would be good here!
Jean Kopan
Has anyone converted this to instant pot? I have made regular instant pot jambalaya but i need to do vegan this time so going to try and convert using the other one and these ingredients.
Kelly
All your recipes look so delicious. There are a few I’m planning on making. I am starting off with the vegan jambalaya. However, I could not find the dry shiitake mushrooms. Therefore, may I replace them with fresh ones? Additionally, do you have a gluten free vegan bread? Your ciabatta bread looks amazing! Thank you so much for sharing your recipes.
Vaishali
Hi Kelly, thanks for your kind words. Here's my gluten-free sandwich bread recipe: https://holycowvegan.net/gluten-free-sandwich-bread/
Matt M
Just made the jambalaya tonight. It turned out so great! I doubled it so we would have lunch for the week, and I wanted to say thank you for the delicious recipe!
Vaishali
Thanks for letting me know, Matt-- so happy you enjoyed it!
Denise
Loved this! It's a HUGE recipe, so I actually made and kept the rice separate putting the jamabalya on top. OMG but the spices are so perfectly blended! I could not stop eating this! One note: paprika is listed twice in the steps. I just put it in the second mention with all the other spices - ? I also have to say that SMOKED paprika makes a difference. It adds a depth of flavor. Thank you for another fantastic recipe. I see now the gumbo recipe and being an okra fan, I'll be trying that one out next!
Vaishali
Denise, so happy to hear! I corrected the paprika reference -- thanks for the feedback!
Shweta
I would love to try this. We are not fans of mushroom. Can I replace it with something else or just plain skip it?
Vaishali
That's fine to skip it!
Stef
This looks so delicious! Can't wait to test it out. I love these one pot recipes, can't get much easier than that!
BLDinMT
Awesome. Sounds perfect for a Fat Tuesday Feast!
Olivia
This looks delicious, and so colorful! I love your blog!