This easy vegan jambalaya is full of fresh produce and ready in under an hour – the perfect healthy vegan recipe for busy weeknights.
This post contains affiliate links, which means if you buy something I’ll earn a small commission at no cost to you. Thanks for supporting Life As A Strawberry!
In a hurry? Click here to jump straight to the recipe!
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.
I recommend using a large, flat-bottomed skillet or even a good dutch oven here so you have plenty of room to stir everything around without any spills.
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.
THE WINNINGEST.
Prep Time:
Yield:
Print
PinDescription
An easy vegan jambalaya for busy weeknights or Meatless Mondays!
Ingredients
- 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
Instructions
- 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.
Notes
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.
Serve with my easy vegan biscuits or easy Crusty French bread!
This post contains affiliate links, which means if you purchase something I’ll earn a small commission at no cost to you. Thanks for supporting Life As A Strawberry!
Robert says
April 24, 2019 at 11:06 PMCooking right now. Brown rice, has cooked 1 hour and still crunchy. Next time using white rice.
★★
Susan says
February 23, 2019 at 7:33 PMI added plant based hot sausage! So good! Everyone enjoyed it, and I will make this again for sure!
★★★★
Anne says
February 3, 2019 at 2:18 PMSo easy to make, and so yummy! Made it as a vegetarian alternative, added black and kidney beans, and got rave reviews – even from teenagers! I also used Emeril’s seasoning for spice and it was perfect!
★★★★★
Jackie @ Life As A Strawberry says
February 11, 2019 at 4:33 PMHi Anne, that’s great – thank you!
Emily G says
January 19, 2019 at 8:37 PMHi there! I’d like to try this recipe tomorrow but don’t want to waste any leftovers. Can the recipe be refrigerated/frozen? If so, how quickly do you transfer the mix to the fridge/freezer after cooking? How do you usually re-heat (or can it be eaten cold from the fridge)? Sorry for all the questions! Look forward to trying it 🙂
Andrea Robinson says
January 9, 2019 at 2:36 PMI made this for the first time today. Let me tell you it is already a favorite! I am less than two weeks into the vegan lifestyle and cannot imagine living any way else. Thanks for the great recipe!
★★★★★
Jackie @ Life As A Strawberry says
January 10, 2019 at 12:24 AMHi Andrea – WOOHOO! Enjoy!
Mynde says
January 11, 2019 at 2:51 PMI’m just wondering with the rice do I cook it first or put it in the skillet with everything else?
★★★★
Brandie says
December 22, 2018 at 6:36 PMMade this tonight without the jalapeño or hot sauce (bf can’t eat spicy foods) and it was delicious! Added three Field Roast sausage links and it was perfection.
★★★★★
Jackie @ Life As A Strawberry says
January 10, 2019 at 12:11 AMHello Brandie, sounds great!
Jesse says
December 11, 2018 at 12:05 PMI love this recipe I’m adding organic chick peas and tofu ( extra firm ) for more bite
Jackie @ Life As A Strawberry says
December 20, 2018 at 11:56 AMHello Jesse, thank you!
Amy says
December 3, 2018 at 11:09 PMI put it in my instant pot for 22 mins and it turned out great!
Laura says
November 19, 2018 at 5:20 PMI’m gonna add tofurky chicken, and field roast andouille sausage!
★★★★★
Jackie @ Life As A Strawberry says
November 26, 2018 at 12:31 PMHi Laura, yum! How did it turn out?
James Strange says
November 11, 2018 at 3:36 PMIt sounds great buy I would have to leave out the cilantro or my wife would not touch it.
Jackie @ Life As A Strawberry says
November 26, 2018 at 12:25 PMHi James – hope it all turned out well.
Chastity says
November 6, 2018 at 9:22 AMOh my goodness this was amazing! I added two cans of chickpeas, sliced avocado, and two jalapenos. AMAZING! SO rich and hearty. Thank you 🙂
★★★★★
Jackie @ Life As A Strawberry says
November 6, 2018 at 2:13 PMHi Chastity, thank you for commenting and sharing with others your yummy additions you put into the recipe.
Lisa says
September 25, 2018 at 7:58 PMI made this last night and it was delicious!! I put it over homemade black beans. Yum! Thanks for the recipe.
★★★★★
Jackie @ Life As A Strawberry says
October 1, 2018 at 10:48 PMHello Lisa, Mmmm that sounds great! Thank you for sharing.
Chandra Gearring says
September 20, 2018 at 1:02 PMI’m very new to the Vegan way of life, this is day 2 for me. Let me say this, Gurl this recipe and dish is the bomb. I added some Tofurky Italian and wow. I just can’t say enough about this dish. I can’t wait to try another one.
★★★★★
Candicas Green says
September 15, 2018 at 3:01 PMNew Vegan Family..with picky kids..loved the recipe. Added vegan sausage and beans on a bed of Kale.
Quick easy and healthy meal!
★★★★★
Jackie @ Life As A Strawberry says
October 1, 2018 at 10:35 PMHi Candicas, so happy to hear it was liked by the WHOLE family 😉