Vegan Jambalaya

hot, spicy and full of flavor
Hot, spicy and full of flavor
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1 Onion diced
4 cloves Garlic minced
1 stalk Celery diced
½ Red bell pepper diced
½ Green bell pepper diced
20 Mushrooms button , quartered
1 can (14 oz) Can crushed tomatoes
4 cups Vegetable stock
1 tsp Dried oregano
1 tsp Dried basil
1 tsp Dried thyme
1 tsp Sweet paprika
2 tsp Smoked Paprika
½ tsp Cayenne pepper
2 Bay leaf
2 tbsp Tabasco sauce adjust to taste
2 tbsp Soy sauce or gf tamari
Black pepper to taste
2 cups Long grain rice white , uncooked (can sub brown rice)
1 ½ cups Kidney beans cooked
1 tsp Salt to taste
To garnish:
a handful of fresh Parsley chopped,or green onion ,or cilantro

Nutritional information

  • To garnish:

Vegan Jambalaya


Vegan Jambalaya is a fantastic healthy vegan dish with an added kick from Tabasco sauce. Jambalaya is a dish which originates in Louisiana and has Spanish, French and West African influences. Traditionally, jambalaya includes sausage and some type of seafood, such as crawfish or shrimp. In this version, I replace the sausage and seafood with beans and mushrooms to make a vegan version. 

It’s really easy to make too. Start by sautéing onion, garlic, celery, peppers and mushrooms. Add in your crushed tomatoes, vegetable stock, herbs, spices and sauces, rice and beans and simmer until almost all of the liquid is absorbed. Serve garnished with freshly chopped herbs. Depending on how brave you are, you can add extra tabasco sauce. 

To make my version of Vegan Jambalaya, you will need the following ingredients:

Ingridiens for Vegan Jambalaya

So, how do you make Vegan Jambalaya?

Steps to make Vegan Jambalaya


Cook onion and garlic


Place a large pan over medium-high heat. Add a small amount of oil or water (if you are trying to reduce oil consumption). Sauté the onion and garlic until they soften.


Add celery, peppers and mushrooms


Mix in the celery and peppers and continue to sauté until they begin to soften. Push the cooked veggies to the side of the pan. Add the mushrooms and sauté.


Stir in remaining ingredients


Stir in the crushed tomatoes, vegetable stock, herbs, spices and sauces, rice and beans. Do not season with salt at this stage.


Boil and simmer


Bring the mixture to a boil. Reduce the heat and simmer gently for 15 to 20 minutes until the rice is cooked and almost all of the liquid is absorbed.



Serve the vegan jambalaya garnished with freshly chopped herbs. Add extra tabasco to taste.

This Vegan Jambalaya is hot, spicy and full of flavor! Make it soon and don’t forget to come back to leave a comment or review below. Enjoy!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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