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Home » Mains » Rice and Grains » Vegan Jambalaya

Vegan Jambalaya

Last updated on January 9, 2023 By Crazy Vegan 33 Comments

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This vegan jambalaya is simple, quick, and loaded with flavors. Made in mere minutes, it’s a hassle-free meal for busy weeknights!

vegan jambalaya.

We a huge fan of one-pot recipes because they are hands-off and easy to make. We’ve made a one-pot pasta, mac and cheese, and this glorious Cajun jambalaya.

Table of Contents
  • Why this recipe works 
  • Ingredients needed 
  • How to make vegan jambalaya 
  • Flavor variations 
  • Tips to make the best recipe 
  • Storage instructions 
  • More rice-based dishes to try
  • Frequently asked questions

Why this recipe works 

  • Quick. This recipe comes together in minutes, and there is barely any hands-on time.
  • Mess-free. It’s a one-pot recipe; no messy cleanup will be required after making it. 
  • Healthy. Packed with vegetables, fiber, and protein, this is a well-balanced meal.

What I love about this recipe is just how easy it is to customize. Throw some tofu or tempeh for protein, or use leftover veggies.

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    Ingredients needed 

    While the ingredient list may look lengthy, it’s basic pantry staples and vegetables. Here is what you’ll need:

    • Oil. Any neutral flavored oil. 
    • Celery. 
    • Onion.
    • Bell peppers.
    • Jalapeno peppers. Even if you aren’t a fan of spice, some jalapeños adds a lovely subtle spice element to the dish. 
    • Garlic. Minced. 
    • Vegan sausages. A traditional jambalaya calls for smoked sausage so we throw in some vegan ones! 
    • Hot sauce. Optional, but highly recommended
    • Tomatoes. I like crushed tomatoes from a can for simplicity.  
    • Cajun seasoning. Truly transforms this dish from a standard jambalaya to something quite special.
    • Spices. Cayenne pepper, smoked paprika, and dried thyme. 
    • Short grain rice. Both white and brown rice will work.
    • Vegetable stock. Choose a good quality stock, as the flavor will be prominent throughout. 
    • Coconut sugar. Just a pinch of sugar to balance out the salty and umami flavors.  
    • Salt and pepper. To taste. 
    • Parsley. Chopped to serve. 

    How to make vegan jambalaya 

    In just three easy steps, you’ll be able to enjoy a hearty and filling jambalaya with Cajun flavors.

    Step 1: Cook all the ingredients 

    Add oil to a large saucepan, and sauté peppers, onion, celery, garlic, and jalapeño peppers for 5 minutes or until they become soft. Once softened, add crushed tomatoes, cayenne pepper, hot sauce, cajun seasoning, vegan sausage chunks, smoked paprika, and thyme to the pan and mix everything well using a wooden spoon.

    Step 2: Add rice and cook 

    Once the tomatoes are simmering, add rice, vegetable stock, salt, pepper, and coconut sugar to the pan. Mix it well, let it simmer for about 40 minutes on low heat and cover.

    Step 3: Serve

    After 40 minutes, remove the pan from the flame and mix everything. Mix chopped parsley and serve!

    jambalaya vegan.

    Flavor variations 

    Like any good rice dish, this jambalaya is super easy to customize. Here are some ideas:

    • Use brown or white rice. To be quite honest, any kind of rice will work well for this dish.
    • Use quinoa as rice substitute. While also a grain, quinoa boasts more nutritional benefits than rice, including higher amounts of protein, fiber, and vitamin D.
    • Add more protein. To make it a protein-rich meal, you can add chickpeas, white beans, and kidney beans. 

    Tips to make the best recipe 

    • If you want to reduce the cooking time, cook vegan jambalaya in an instant pot. Be careful not to overcook it.
    • Keep stirring the rice while cooking because it can easily stick to the pan, adding a burned flavor. 
    • If you find the mixture to be a little too thin, slowly add more stock to it. You want the mixture to be fluffy and thick, not mushy.  

    Storage instructions 

    To store. Put the leftovers in an airtight container and store in the refrigerator for 4-5 days.

    To freeze. You can freeze jambalaya for up to 2 months in an air-sealed container.

    Reheating. Reheat in the microwave or skillet until it warms up thoroughly.

    cajun jambalaya.

    More rice-based dishes to try

    • Green curry fried rice
    • Forbidden black rice salad
    • Rice balls
    • Brown rice black lentil salad
    • Cauliflower rice

    Frequently asked questions

    Is Zatarain’s jambalaya Mix vegan? 

    Yes, it’s vegan as it’s made with rice and red beans and does not contain any animal products. 

    Is this recipe gluten-free?  

    Provided you use a gluten-free Cajun seasoning, this recipe is suitable for celiacs. 

    vegan jambalaya recipe.

    Vegan Jambalaya

    Crazy Vegan Kitchen
    This vegan jambalaya is simple, quick, and loaded with flavors. Ready in less than an hour, it’s a hassle-free meal for busy weeknights!
    5 from 2 votes
    Print Recipe
    Prep Time 1 min
    Cook Time 15 mins
    Total Time 16 mins
    Course Main Course
    Cuisine American, Cajun
    Servings 4 servings
    Calories 427 kcal

    Ingredients
      

    • 1 tablespoon Canola Oil
    • 3 stalks Celery diced
    • 1 small yellow Onion diced
    • 5 mini Bell Peppers diced
    • 2 Jalapenos diced (use less/more according to taste)
    • 4 cloves Garlic minced
    • 4 Vegan Sausages sliced into chucks
    • 1 tablespoon Hot Sauce
    • 14 ounces tomatoes canned
    • 1 1/2 tablespoons Cajun Seasoning
    • 1/2 teaspoon Cayenne Pepper
    • 1 teaspoon Smoked Paprika
    • 1 teaspoon Dried Thyme
    • 2 cups Rice
    • 3 cups Vegetable Stock
    • 2 teaspoons Coconut Sugar
    • 1/2 tespoon Salt
    • 1/4 teaspoon pepper
    • 1/2 cup Parsley chopped

    Instructions
     

    • In a large saucepan, heat canola oil and sautee celery, onion, peppers, jalapeno peppers, and garlic until it has softened.
    • Once softened, add vegan sausage chunks, hot sauce, crushed tomatoes, cajun seasoning, cayenne pepper, smoked paprika, and thyme into pan, and stir well with a wooden spoon.
    • Once tomatoes start simmering, add rice, vegetable stock, coconut sugar, salt and pepper to the pan. Stir well and bring to a simmer.
    • Cover pan with lid and let rice simmer for 40 minutes on a very low heat.
    • After 40 minutes, turn off heat, uncover the pan and stir well to mix all ingredients together evenly.

    Notes

    TO STORE: Put the leftovers in an airtight container and store in the refrigerator for 4-5 days.
    TO FREEZE: You can freeze jambalaya for up to 2 months in an air-sealed container.
    TO REHEAT: Reheat in the microwave or skillet until it warms up thoroughly.

    Nutrition

    Serving: 1servingCalories: 427kcalCarbohydrates: 87gProtein: 9gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 881mgPotassium: 603mgFiber: 5gSugar: 6gVitamin A: 3742IUVitamin C: 39mgCalcium: 82mgIron: 3mg
    Keyword cajun jambalaya, vegan jambalaya
    Tried this recipe?Let us know how it was!
     
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      Comments

      1. Cassandra Servis says

        at

        THIS IS SO GOOD! This recipe I have been making for a while now and it is one of my husband and I's favorites. When I went vegetarian, I thought there were just certain things I wouldn't have again, jambalaya being one of them. But this definitely exceeds expectations!
        Reply
        • Amrita says

          at

          Thank you so much Cassandra!!! <3
          Reply
      2. Laura says

        at

        Made this tonight for an early Mardi Gras celebration and it was a huge hit among vegans and meat eaters alike!! Only used 1.5 jalapeños and it was just spicy enough. SO tasty and SO easy!! Thanks for this recipe!!!
        Reply
      3. Damian Kennedy says

        at

        The recipe's ingredients list doesn't have rice. how much rice did you use?
        Reply
        • Damian Kennedy says

          at

          OMG NEVERMIND. *SIGH* pff. reading.
          Reply
      4. Racheal says

        at

        Giving it a try now. It's simmering on the stove. Looks and smells awesome! My Husband's always been the one to cook the jambalaya in our house...I told him not to cry if mine turns out better than his. He's eager to get home and try it. Going to tidy up and start on the cornbread. Call me a show-off, but I think I might win this. Lol
        Reply
      5. Connie says

        at

        This tastes amazing. It's super spicy though, so I will only put 1/2 a jalapeño in it the next time and keep hot spices out.
        Reply
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      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


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