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Vegan Jambalaya

Vegan Jambalaya – Loaded with veggies this Creole-style jambalaya is a hearty comfort food rice dish that’s easy to make using one-pot and everyday ingredients!

top down view of fresh made vegan jambalaya in a pan.

If you love flavorful rice dishes, like this Enchilada Rice or Quinoa Spanish Rice, then you’re going to love this crave-worthy vegan jambalaya recipe!

Why We Love This Recipe!

  • Quick & easy. It’s an incredibly easy 1-Pot recipe that’s ready in about 45 minutes. The hardest part is waiting!
  • Healthy & hearty. Loaded with tons of plant based protein, nourishing veggies, and rib-sticking rice, it’s 100% vegan, gluten-free, and includes an oil-free option.
  • Easy to customize. Instead of white rice, you have an option to use brown rice or quinoa for even more fiber and nutrition.
  • Budget-friendly and delicious. This recipe makes enough to feed a family of four generously without breaking the bank. Plus, it’s loaded with flavor and is fully worthy of a spot in the meal rotation!

top down view of ingredients used to make vegan jambalaya recipe.
Vegan Jambalaya ingredients: rice, bell peppers, celery, onion, garlic, beans and/or vegan sausage, tomatoes, herbs (thyme, oregano, & bay leaves), spices (smoked paprika & cayenne), veggie broth, salt, and pepper.

Ingredient Notes

  • Veggies. The veggies are the bulk of the fiber and include a colorful mix of bell peppers, onion (red, white, or brown), celery, and garlic. When prepping the bell peppers, be sure to use as much of the flesh as possible (top and bottom) to be sure your jambalaya is veggie-filled bite after bite.
  • Rice. We’ve used white long-grain rice which cooks up fluffy, tender, and tends to not clump up. You can safely sub with medium grain rice if needed. Brown rice can also be used, you’ll just have to cook it longer and add a tad more water.
  • Herbs & spices. We’ll be using a Creole-inspired spice mix, which includes herbs. It’s a flavorful blend that we think you love as much as we do. Just be sure to season with salt at the end to really bring out the flavors.
  • Plant protein. This can include using all red kidney beans or a combo with vegan sausage. The type of vegan sausage we recommend is plant-based Kielbasa, beyond meat sausage, chorizo, or apple sage sausages.
  • Vegetable broth. Our favorite is Better Than Bouillon Veg Paste (affiliate link) which allows us to control sodium and strength. I used 1/2 teaspoon for this recipe. The jar can be stored in the refrigerator and lasts us a long time!
side by side photos showing prepped veggies cut and sauteed.

How To Make Vegan Jambalaya

Making vegan jambalaya is a cinch!

Here is a quick overview of the process with photos so you can see just how easy it really is!

  • Start with prepping the veggies (which will be the most labor intensive part). From here it’s just stirring and waiting.
  • Next, saute the onion, bell peppers, celery, and garlic for 5 minutes. Enjoy the delicious aroma as it cooks, it’s wonderful.
side by side photos showing the process of making vegan jambalaya.
  • Add the smoked paprika, thyme, and oregano, and saute for 1 minute more (above left). This step helps to toast the herbs and spices a bit, adding more flavor at the end. Plus, it just smells so good!
  • Now we the crushed tomatoes, bay leaves, pour the broth over top (above right), and simmer for 20 – 25 minutes. Give the rice mixture a good stir every 5 minutes or so to remove any pieces that stick to the bottom of the pan.
side by side photos showing the process of adding beans to vegan jambalaya.
  • Now, your jambalaya is almost ready. In fact, you can eat it as shown above left, or move to the next step.
  • Lastly, add the plant-based protein of choice (beans or vegan sausage) and cook until warmed through.

And there you have it!

So easy. So delicious. And so on repeat!

Commonly Asked Questions

  • Can I use brown rice? Yes, vegan jambalaya can be made with brown rice! You will only need to change the cooking time to 35 minutes, instead of 20, and use the full 4 cups of liquids.
  • Can I add okra? Absolutely, simply slice the okra and add it with the rice and tomatoes.
  • Can I use quinoa for a grain-free jambalaya? Yes, to make quinoa jambalaya cook as directed, replacing the rice with rinsed quinoa and using 3 cups of broth.

side angle view of fresh made vegan jambalaya in a pan.

How To Store

  • Refrigerator: Store leftovers in the refrigerator for up to 4 – 5 days, in a covered container.
  • Freezer: Jambalaya can be stored in the freezer for up to 2 months. To freeze, let cool completely and store in freezer safe containers (affiliate link). Let thaw in the refrigerator overnight before reheating.
  • Reheat: Warm on the stovetop over low heat, adding a little water as needed for moisture. Alternatively, reheat small portions in the microwave, covered, for 2 – 3 minutes, stopping to stir every 30 – 60 seconds.

What To Serve With Vegan Jambalaya

Jambalaya is filling enough to be served on its own, but we’ve included a few side options for those who just like a little extra!

top down view of fresh made vegan jambalaya in a pan.

More Easy Rice Recipes!

If you try this veggie jambalaya recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.


Vegan Jambalaya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 13 reviews

Made in 1 pot, this easy Louisiana Vegan Jambalaya is loaded with healthy veggies and plant-based protein for a delicious Creole-style rice dish that even the picky eaters will love!

  • Author: Julie | The Simple Veganista
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: Serves 6 – 8 1x
  • Category: Entree
  • Method: simmer
  • Cuisine: Creole, Vegan


Units Scale
  • 1 tablespoon olive oil or 1/4 cup water
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 large bell peppers (green, red & yellow), seeded and diced
  • 2 large celery ribs, diced
  • 2 teaspoons smoked paprika
  • 1 teaspoon EACH dried thyme + oregano
  • 1/41/2 teaspoon cayenne or red pepper flakes
  • 1 can (14oz) crushed tomatoes
  • 1 1/2 cups dry long-grain rice (for grain-free see notes)
  • 12 bay leaves
  • 3 1/24 cups low-sodium vegetable broth
  • 1 can (14oz) red kidney beans, drained and rinsed
  • 34 vegan sausages (about 14 oz), sliced and cooked (or extra can of beans)
  • 1 teaspoon pink salt, or to taste
  • fresh cracked pepper, to taste

To Serve

  • sliced scallions (green onions)
  • chopped parsley
  • dash of hot sauce (Tabasco, Frank’s, or your favorite)


Vegan sausage: If using plant-based sausage, you’ll want to cook it first. Slice it into bite-size pieces and cook in a skillet with 1 tablespoon oil, over medium heat until browned, about 3 – 5 minutes on each side. Transfer to a small plate lined with a paper napkin to soak up excess oil. 

Saute: In a large pan, heat oil/water over medium-high heat, add the onion, garlic, celery, and bell peppers, saute for 5 minutes. Add the smoked paprika, thyme, oregano, and cayenne, and saute for 1 minute more.

Simmer: Add the crushed tomatoes, rice, bay leaves, and broth, bring to a boil, reduce heat, cover askew, and simmer on low for 20 – 25 minutes, stirring every 7 minutes or so to keep the rice from sticking to the bottom of the pan. In the last 5 minutes, add the beans and/or sausage and continue to cook until warmed through. Remove bay leaves, season with salt and pepper.

Serve: Spoon into serving bowls and top with garnish of choice.

Serves 6 – 8

Store: Leftovers can be stored for up to 5 days in the refrigerator. For longer storage, keep in the freezer for up to 2 months. Let thaw before reheating on the stovetop or in the microwave. 


When prepping the bell peppers, be sure to use as much of the flesh as possible to get the most out of them.

If using brown rice, you will need to change the cooking time to 35 minutes, instead of 20, and use the full 4 cups of liquids (plus more as needed).

For a flavor boost, add 1 teaspoon EACH garlic powder and onion powder. This is especially helpful if using water in place of vegetable broth.

Want juicy bits of tomatoes, feel free to add 1 can (14oz) of diced tomatoes with the juices when adding the crushed tomatoes.

Want to add okra, simply slice the okra and add it with the rice and tomatoes.

Can I use quinoa for a grain-free jambalaya? Yes, to make quinoa jambalaya cook as directed replacing the rice with rinsed quinoa, and using 3 cups of broth (adding more as needed). Let cool for 10 – 15 minutes, jambalaya will thicken upon cooling.

Nutritional information is calculated using 2 cans of red kidney beans, with the no oil option. If using 14 oz of store-bought plant-based sausages, you can expect the protein to increase to 25g per serving. Also, the fat will increase to 10g per serving. To calculate your own ingredients, use this Nutrition Calculator from Very Well Fit.

Web Story: https://simple-veganista.com/web-stories/vegan-jambalaya-story/

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  1. My husband and I absolutely loved this dish! Fan favorite.

  2. This is the first time trying a recipe like this, and I am pleasantly surprised! I should have sautéed the vegetables longer! Taste amazing!

    1. Julie | The Simple Veganista says:

      Glad the recipe worked well for you! Extra sauteed veggies sound delish. Thanks for sharing, Tony!

  3. The Recipe Hoarder says:

    I only started to do some vegan cooking fairly recently and made this recipe for me and my husband the other day. Very easy to make and so flavorful! I also used more kidney beans like another poster mentioned, otherwise a followed the instructions exactly.

  4. Another amazing recipe!!! I used the Field Roast Smoked Apple and Sage vegan sausage. It was so delicious!!

  5. I was a bit nervous to try this recipe because of how few reviews there were, but this has to be one of my favorite vegan recipes! My partner “accidentally” ate a whole pot throughout the day. She loved it that much! Thank you for providing such a delicious recipe :)

  6. Easy and delicious recipe! I used Daring Cajun chicken and doubled the kidney beans. I try online recipes and print for future meal planning based on my family’s feedback. Carnivores and vegan family members agreed that this recipe is a ‘print’! Thank you!!

  7. Amazing recipe! I followed the recipe exact and ate every bite! Definitely sharing this recipe with others! Thank you!

    1. Julie | The Simple Veganista says:

      Yay, glad you enjoyed the jambalaya! Thanks for sharing, Cameron!

  8. I made this last night with brown rice, the extra can of beans, and 4 sliced hot Beyond brats. It’s delicious! It made enough for two people to eat all week (if you don’t mind leftovers). Next time I may add an extra 1/2 cup of water for the brown rice to soften up more.

  9. I enjoyed it, but it wasn’t super flavorful. I even used regular broth. The cayenne wasn’t mentioned in the instructions, but I assumed it went in with other spices.

  10. I made this recipe and it’s GREAT….I cheated a little and used leftover rice and cut up a leftover Beyond Meat sausagej. I followed the directions through the sauteing and then I threw everything else in together and Instant potted it for a while. While I was cooking that, I heated up Beyond Meat chiken nuggets, then cut them into bite size pieces and added it to the mixture for about 5 minutes after the pressure was done. YUM!! Perfect for Phat Tuesday.

    Thank you!

    1. The recipe sounds great. I’ve started a no oil/sugar/salt diet so cooking has been a struggle. I used brown rice so in cooking for 35 mins I might have just cooked out all the flavor as this came out rather bland. I added some nutritional yeast and some lime which helped a little but any other suggestions would be welcome.

      Thanks !

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