Vegan jambalaya

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.

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

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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

 

MetricUS Customary

 

1x2x3x

• 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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