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Home » Recipes » Main meals

Vegan jambalaya

September 18, 2020 by Mandy Mazliah Leave a Comment

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vegan jambalaya in bowl and pan
vegan jambalaya in bowl and pan
vegan jambalaya in bowl with frying pan behind it
vegan jambalaya in bowl and pan

A smoky and satisfying meat free version of the southern US classic, this one-pan vegan jambalaya is packed full of veggies and protein. Plant-based comfort food at its best.

vegan jambalaya in bowl and pan

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Rice, mixed with peppers, smoky spices and protein, jambalaya is a delicious and comforting dish that has its origins in many different places.

Although it comes from the southern United States jambalaya has its roots in Europe and Africa.

The traditional version is made with meat but I’ve made a vegan version that gets a big thumbs up from the Sneaky Veg family whenever I make it.

vegan jambalaya in bowl with frying pan behind it

What is jambalaya?

Jambalaya is a one-pot dish made from rice and vegetables. Traditionally it contains meat and/or seafood too. It's a Cajun dish with its roots in the southern United States - or more specifically New Orleans.

However, its roots come from West African, French and Spanish cuisines. For example, it's similar to paella.

This jambalaya recipe is suitable for vegans. I've used a meat substitute for protein and heaps of spicy and smoky spices to give it a delicious flavour. I hope you love it as much as we do.

vegan jambalaya in bowl with frying pan behind it

How difficult is vegan jambalaya to make?

It's not difficult to make at all. It does take a while to cook but as it's all done in one pan you save time washing up at the end.

What to serve alongside jambalaya

Honestly, jambalaya is so filling that you really don't need to serve anything else with it.

However, if you're feeding a really hungry crowd you could serve it with cornbread.

It also goes well with salad - perhaps a sweetcorn or pineapple salsa.

Corn on the cob is also a good addition.

What ingredients do you need to make jambalaya?

For full recipe, ingredients and quantities go to the printable recipe card at the end of this post.

  • Olive oil 
  • Onion
  • Garlic
  • Thyme  
  • Onion granules
  • Garlic granules 
  • Smoked paprika
  • Cayenne pepper
  • Salt and pepper
  • Peppers (bell pepper, capsicum)
  • Carrot
  • Seitan or other vegan meat alternative
  • Soy sauce
  • Rice
  • Chopped tomatoes
  • Kidney beans
  • Vegetable stock
  • Flat leaf parsley
vegan jambalaya in bowl with frying pan behind it

Do you need any special equipment to make this?

No - you don't need anything special just a large wok or frying pan*.

More recipes you might like

  • Veggie chilli with cornbread crust
  • Vegetarian paella
  • Mexican rice
  • Veggie fried rice
  • Butternut squash and kale risotto
  • Mushroom chilli with jacket potatoes
  • Green rice

Pin vegan jambalaya for later

Please do not reproduce this recipe without permission.

If you've made this recipe please a star rating and comment below. Thank you!

vegan jambalaya in bowl with frying pan behind it

Vegan jambalaya

A smoky and satisfying meat free version of the southern US classic, this vegan jambalaya is packed full of veggies and protein.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
1 hr 20 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine American, Vegan
Servings 4 people
Calories 590 kcal

Equipment

  • Large frying pan with lid

Ingredients
 
 

  • 1 tablespoon olive oil
  • 1 onion sliced
  • 2 cloves garlic crushed
  • 1 teaspoon dried thyme
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional
  • salt and pepper to taste
  • 3 different coloured peppers thinly sliced
  • 1 large carrot cut into thin half moons
  • 280 g vegan meat alternative strips eg seitan, quorn or soy (I used Oumph)
  • 1 tablespoon soy sauce
  • 300 g basmati rice
  • 400 g tinned chopped tomatoes
  • 400 g of kidney beans drained and rinsed
  • 800 ml hot vegetable stock
  • chopped flat leaf parsley to serve

Instructions
 

  • Heat 1 tablespoon olive oil in a large frying pan or wok. Ideally use one with a lid but you can cover later on with foil if you prefer.
  • Fry your sliced onion until soft, then add 2 crushed cloves of garlic. Fry for a further minute.
  • Add all the herbs and spices and a little salt and pepper if using. Stir well and fry for one minute.
  • Put the 3 sliced peppers and sliced carrot into the pan, stir, reduce the heat to low and cover. Cook for 10-15 minutes with the lid on until soft. You may need to add a splash more oil or water. Stir occasionally.
  • When the vegetables are soft add 1 tablespoon soy sauce, stir and add your strips of vegan meat alternative. Stir well until coated in the sauce. Cook for five minutes
  • Add 300g basmati rice, a tin of tomatoes, a tin of kidney beans and 800ml vegetable stock. Stir well and ensure that all the rice is covered by liquid.
  • Bring to the boil, then reduce to heat to low, cover and cook for 25-30 mins or until the rice is cooked, stirring every five minutes to avoid sticking. Turn off the heat and leave to rest for 10 mins.
  • Add more salt and pepper if desired. Serve with chopped flat leaf parsley.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 590kcalCarbohydrates: 103gProtein: 32gFat: 6gSaturated Fat: 1gSodium: 1530mgPotassium: 984mgFiber: 13gSugar: 10gVitamin A: 6235IUVitamin C: 128mgCalcium: 105mgIron: 6mg
Keyword vegan jambalaya
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How to make vegan jambalaya

vegan jambalaya in bowl with frying pan behind it

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