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
Lisa
I 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
Hello Lisa, Mmmm that sounds great! Thank you for sharing.
Chandra Gearring
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.
Candicas Green
New 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
Hi Candicas, so happy to hear it was liked by the WHOLE family 😉
Anne Abbruzzese
Loved it ! When I realized one of my guests coming for a bbq is vegetarian I thought I needed something with substance other than grilled veggies and the salads I had. I found this recipe made it following easy directions and everyone loved it ! They also couldn’t believe I’ve never made it before. I will keep this recipe close by, I will be making this again. Thanks for a quick and easy dish !
Nisha
What an amazing dinner! Everyone loved it, and there was more to go around.
Definitely making this a staple in our house 💞
Jackie @ Life As A Strawberry
Hi Nisha - LOVE to see this! So happy it was a hit!
Lee c
Lovely. Easy family meal. I added a tin of lentils and a tin of kidney beans for extra proteins. This also helped make it a good size for our family of 5 very hungry mouths😀
Jackie @ Life As A Strawberry
Hi Lee, Mmmm yum! Those add-ins sound great! Thank you for sharing.
Anna
I added zucchini for the last 20 minutes and okra for the last 5. If you add veggies I’d add more paprika and hot sauce because the spice gets diluted
Michelle Cayford
Sooo good!!
Jessica
I'm such a fussy eater and was a bit hesitant on trying this as I don't eat salad items. I'm soo glad I did. This was soo amazing!!
Jackie @ Life As A Strawberry
Hey Jessica, wow - thank you for this praise! Glad to read we 'wowed' you with this recipe!
Kenneth
This is sooooooo good! Thank you!
Jackie @ Life As A Strawberry
Hello Kenneth - thank you for the praise!
Kayla
So good!! I added a red & green bell pepper, 1 can navy beans, 2 field roast vegan sausages, and some green onions at the end... Also a bit more smoked paprika, worcestershire, and hot sauce for a little more spice flavor. Other than that, I followed the rest of the recipe as it's stated.. there's plenty of leftovers and I'll definitely keep this recipe!! Oooo and I also served it with cornbread because yum!
Jackie @ Life As A Strawberry
Hi Kayla - Yum, I love the cornbread part! Thanks for sharing your add-ins for others to read.
Kels
I've made this dish atleast 5 times this year, I'm totally obsessed! The only thing I add is vegan sausage for some protein, other then that I follow the recipe to a T.
Jackie @ Life As A Strawberry
Hey Kels, love the change up! It's great to hear you LOVE it!
Leyla
I need to stop eating dairy again. Please help me.
Heather White
This looks delicious! I love rice so much. And wow! Almost 10 grams of protein. Yum.
Grace
Delicious! I made this last night - I like to make a big pot of something that I can dole out for work lunches all week. This definitely fit the bill. I added a few carrots (only because I had no other use for them) and I see a lot of people adding bell pepper - I may try that as well. I was thinking okra would also be a really nice flavor addition here. I'm trying to up my protein intake so I may add beans next time (although it definitely doesn't need it). Really great recipe - thank you for sharing!
Rachel
I made this in my Instant Pot. Came out great.