This easy vegan jambalaya is full of fresh produce and ready in under an hour – the perfect healthy vegan recipe for busy weeknights.
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I am a huge fan of dinners that are quick, easy, and don’t involve a last-minute trip to the grocery store. This spicy (vegan!) jambalaya definitely falls into that category.
I grew up on jambalaya that was loaded with shrimp, chicken, and andouille, but when I went vegetarian I had to improvise a bit. Turns out jambalaya is just as good without the meat and fish! (Side note: Make sure you’re using a vegan Worcestershire sauce if you’re cooking this for strict vegans or vegetarians!)
Even now that I’m back to being an omnivore, this vegan jambalaya recipe is still one of my favorites for a quick dinner or a Meatless Monday dish.
If I’m particularly hungry, I’ll throw in some portobello mushrooms or tofu to give it a bit more oomph, but for the most part I eat it just like you see it here. Full of tomatoes and cilantro (two of my favorite things in the universe) with a nice kick from the jalapeño and paprika.
This recipe is cooked entirely in one big pot, which makes for low-maintenance cooking and easy-peasy cleanup.
This is also a great blank-canvas recipe: start with this simple vegan jambalaya, and add your favorite veggies or proteins to make it even heartier!
I love adding extra sautéed peppers and onions, crispy tofu, or mushrooms – and be sure to check out the comments for some great suggestions from other readers!
Basically, here’s your homework assignment: Make this vegan jambalaya. It’s easy. It’s fast. It’s oh-so-delicious.
Just a winning combination, really.
An easy vegan jambalaya for busy weeknights or Meatless Mondays!
- 3 Tbsp. extra virgin olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, chopped
- 4 large stalks celery, diced
- 1 heaping Tablespoon diced jalapeño (use more or less depending on how spicy you like things – 1 Tbsp. gives it a nice kick)
- 4 cups diced fresh tomatoes (you could also use whole cherry tomatoes or one large can of crushed tomatoes)
- 2 cups uncooked brown rice
- 4.5 cups vegetable stock
- 2 teaspoons vegan worcestershire sauce (you can find some good vegan varieties online or, if you don’t have any of the vegan stuff handy, just leave it out!)
- 3 bay leaves
- 1 teaspoon smoked paprika
- 2 teaspoons hot sauce (I use Sriracha)
- salt and pepper to taste
- 1.5 cups chopped cilantro, plus extra for garnish
- Heat oil in a large skillet or saucepan (use one that has a tight-fitting lid).
- Add onion, garlic, celery, and jalapeño to oil and sauté until onions are translucent, about 3 minutes.
- Add tomatoes and cook an additional minute or two to soften them up.
- Add rice, vegetable stock, worcestershire sauce, bay leaves, paprika, hot sauce, salt, and pepper to pan and stir to combine. Cover and bring mixture to a simmer. Let it cook for 20-40 minutes, until the rice has absorbed all the liquid and cooked through.
- Stir in fresh cilantro and serve immediately. Garnish with extra cilantro.
This jambalaya has a nice kick to it – use more or less jalapeño and paprika depending on how spicy you like things. Add cooked shrimp or andouille to make this a heartier meat dish.
If you don’t have vegan Worcestershire sauce handy, leave it out, or – if you aren’t a vegan/vegetarian – just use regular Worcestershire. I like this vegan variety from Annie’s.