This easy vegan jambalaya is full of fresh produce and ready in under an hour - the perfect healthy vegan recipe for busy weeknights.
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.
📖 Recipe
Spicy Vegan Jambalaya
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main Dish
- Cuisine: Cajun Inspired
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!
Nutrition
- Serving Size: Makes 4 Servings
- Calories: 510
- Sugar: 9.2 g
- Sodium: 776.5 mg
- Fat: 13.3 g
- Carbohydrates: 89.5 g
- Protein: 9.7 g
- Cholesterol: 0 mg
Annie
I am cooking for a very large group - a few of whom are vegan. I want to cook the rice separately because the meat dish goes on rice, so will have two options, one meat and one vegan, both go on rice. What should I change to accommodate this?
Making dinner for 60 this, for 10 vegans, and enough for others to try. Say enough for 25 regular servings.
Jessie
Hi Annie! I haven't tested a high-yield version of this recipe, but my recommendation would be to prepare the veggies + tomatoes as instructed and then toss that "sauce" with the cooked rice. Hope that helps!
Faye
Omg this is so perfect!! So often I find that meals don't come out quite right even when I follow the recipe... but not this time! This recipe worked so great, it came out AMAZING!! I didn't have to change anything! All I did was add peppers and mushrooms... and garnished with MORE jalapenos (But that's just because I'm addicted!!) I'm So happy with this and really looking forward to trying some of your other recipes 🙂
Jackie @ Life As A Strawberry
Hi Faye, I love that you added MORE spice! So glad you enjoyed it!
Helen
I love this recipe so much I have made this 3 times in 2 weeks! Very easy to make, easy ingredients but yet so tasty and refreshing. Thank you for sharing this recipe!
Jackie @ Life As A Strawberry
Happy you're enjoying it Helen!
Amy M.
I made this tonight with the only addition being one red bell pepper and one green bell pepper and it turned out being amazing. I found a recipe online for vegan worcestershire that I used which worked out well because I was wanting that as a condiment anyway and this recipe caused me to finally make it! So good! Thank you!!
Oh, I also used brown minute rice in mine which worked really well! I had to add a little sprinkle more about ten minutes in to tighten it up but it was so yummy! Make this! You'll love it!
Jackie @ Life As A Strawberry
Great, I love the adjustments you made!
Miranda
This looks really good.
Rosshi
My vegan best friend is coming over for dinner next week, I’m gonna surprise her with this!!
George
Very good. Instructions easy to follow. Everyone really enjoyed it.
Jessie
Wahoo! So happy to hear that, George!
Dory
Jessie - DELICIOUS! I've only been cooking vegan for about four months, and this is one of my top favorite recipes yet. I added a bell pepper, as you suggested, because a Louisiana dish shouldn't be missing part of the trinity. I also followed your advice in terms of wanting more oomph and threw in a pound of white beans (soaked and cooked) - I used 1/2 small white beans and 1/2 great northern beans because that's what was in the pantry. I included 2 teaspoons of liquid smoke (LOVE). Another comment questioned whether you really meant 1 1/2 cups of chopped cilantro. Yes, you did, and my, my, my is it tasty! THANK YOU.
Jessie
I'm so glad you liked it, Dory! LOVE the additions you used!
Patty S.
Delicious! Not sure what I did wrong, but the rice was really firm even after the liquid was absorbed after a 40 minute summer. I will certainly try this again. Thank you!
Jessie
So glad you liked it, Patty! I find that the rice sometimes needs more time depending on the tomatoes I use and the specific type or blend of rice - definitely don't be afraid to give it an extra splash of cooking liquid and cover it back up if it needs a little more time!
Mon
Have you ever tried quinoa instead of rice?
Jessie
Not yet, but I bet it would be great!
Jenn
Do you think the leftovers could be frozen?
Jessie
Definitely! We freeze portions of this and reheat it in the microwave - you may just need to add a splash of water or stock when reheating to keep the rice moist.
Alfred Meneses
This recipe sounds amazing! Definitely going to try it. Do you think it'll be good if I add lentils for an extra protein boost??
Jessie
I haven't tried it with lentils but I bet it would be great!
Monica
I made this for my family and it was DELICIOUS. I only made one change...I added veggie sausage. It was a hit with the hubby and kids alike!
Jessie
Love the veggie sausage addition! I'm so glad you liked it!
Laura
Awesome! Right amount of liquid for short grain brown rice. Added an extra onion, green pepper, thyme and used tomato stock from leftover tomato canning. I found one ripe jalapeño enough to have a nice bite but not too much for others who don't handle too much spice.Thanks for a great recipe 🙂
Jessie
I'm so glad you liked it, Laura! Thanks for letting me know how it came out!
Esther
The food in your video looks nothing like your pictures...? And 4.5 cups of veggie broth is too much and will make your Jambalya runny.
Monica
I used 4.5 cups of broth as directed, it did not make it runny in the least.
katie
same exact problem. it's been cooking for over 40 mins and still liquid. rice still hard.
Jessie
Hi Katie! It's hard to say what the cause is without being in the kitchen with you, but I find that the rice sometimes needs more time depending on the tomatoes I use and the specific type or blend of rice, or even depending on how deep the pot is that I'm using – definitely don’t be afraid to cook it a little longer or turn the heat up a touch if it needs more time!
Suzanne Turbyfill
I have made another one pot vegan jambalaya in the past, but my family said hands-down this one was much better!! This is a keeper. Loved it. I also added some beans and other veggies (since I had them), but it would be fantastic as it is. Thank you!
Jessie
Wahoo! I'm so happy you guys liked it!
Travis
I like the recipe, is there a book published with more recipes?
Jessie
Hi Travis, thanks! No book yet!