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.
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.
Spicy Vegan Jambalaya
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: Serves 4 1x
Description
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!
Looking So tasty. Thanks for the recipe.
Thanks, Deeksha. Enjoy!
Amazing recipes!!!
★★★★★
Made this today and my family loves it. We are trying to incorporate more vegetables in our meals and my children are very hard to please. I skipped the jalapeños and Sriracha for my kids and husband. I put in extra jalapeños and Sriracha in mine and I love the heat and the different flavor. This recipe is definitely going to be in our family recipe box. Thank you for sharing!
★★★★★
Looks relish. Will make tomorrow.
Cooking right now. Brown rice, has cooked 1 hour and still crunchy. Next time using white rice.
★★
I added plant based hot sausage! So good! Everyone enjoyed it, and I will make this again for sure!
★★★★
So 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!
★★★★★
Hi Anne, that’s great – thank you!
Hi 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 🙂
I 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!
★★★★★
Hi Andrea – WOOHOO! Enjoy!
I’m just wondering with the rice do I cook it first or put it in the skillet with everything else?
★★★★
Made 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.
★★★★★
Hello Brandie, sounds great!
I love this recipe I’m adding organic chick peas and tofu ( extra firm ) for more bite
Hello Jesse, thank you!
I put it in my instant pot for 22 mins and it turned out great!
Did you add more liquid or throw everything in as is?
I’m gonna add tofurky chicken, and field roast andouille sausage!
★★★★★
Hi Laura, yum! How did it turn out?
It sounds great buy I would have to leave out the cilantro or my wife would not touch it.
Hi James – hope it all turned out well.
Oh my goodness this was amazing! I added two cans of chickpeas, sliced avocado, and two jalapenos. AMAZING! SO rich and hearty. Thank you 🙂
★★★★★
Hi Chastity, thank you for commenting and sharing with others your yummy additions you put into the recipe.
I made this last night and it was delicious!! I put it over homemade black beans. Yum! Thanks for the recipe.
★★★★★
Hello Lisa, Mmmm that sounds great! Thank you for sharing.
I’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.
★★★★★
New Vegan Family..with picky kids..loved the recipe. Added vegan sausage and beans on a bed of Kale.
Quick easy and healthy meal!
★★★★★
Hi Candicas, so happy to hear it was liked by the WHOLE family 😉