Craving something soul-satisfying for dinner tonight? Try this vegan Veggie Jambalaya - a Louisiana classic, reimagined with mushrooms, kidney beans and artichokes. Spices like cayenne pepper add traditional flavors even if you’re not celebrating Mardi Gras!
And the best part is that it's all cooked up in one pot, so there’ll be minimal wash-up after your delicious meal. Perfect for busy weeknights or to prepare ahead of time – make it in either a slow cooker or an instant pot and satisfy those comfort food cravings without gluten or nuts!
This recipe pairs well with some cornbread.
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Ingredients
A quick list of ingredients you will need to make this vegan Jambalaya Recipe.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- mushrooms
- garlic cloves
- yellow onion
- cayenne pepper
- paprika powder
- clove powder
- allspice powder
- dried thyme
- powdered mustard
- beer
- carrot
- celery stalks
- vegetable broth
- fire roasted tomatoes, canned
- soy sauce
- paprika powder
- dried oregano
- dried thyme
- garlic powder
- onion powder
- cumin powder
- dried dill
- kelp powder
- dried basil
- smoky paprika powder
- bay leaf
- juniper berries
- Tabasco Sauce
- Salt
- black pepper
- brown rice
- bell peppers,
- kidney beans, cooked
- spinach or kale
- artichoke hearts
- green onions
- fresh parsley
Do not get intimidate by the long ingredients list, most of those is for seasoning.
Instructions
Chop the onions, mushrooms, and garlic. Sauté them in a large pot on medium heat. Add a little bit water sporadically.Add cayenne pepper, paprika, clove, allspice, dried thyme, and mustard powder. Sauté until the mushrooms are colored.
Deglaze the mushrooms with the beer (non-alcoholic beer optional) and wait until it is overcooked. Add the chopped carrots and celery and let them sauté briefly. Add all the remaining ingredients like the uncooked rice, red beans, vegetable stock and spices except green onions, parsley and spinach and let it simmer with a lid on until the rice is soft.
Depending on the type of rice, the cook time can take between 20 and 50 minutes. When the rice cooks, make sure there is always enough liquid in it, but not too much liquid either. Finally, add the scallion, parsley and spinach. Season the jambalaya with Tabasco sauce as a hot sauce, sea salt and black pepper. Remove the bay leaves.
Hint: Make sure you have always enough liquid in your pot to cover the rice while it is cooking. But also do not add too much water, that the rice swims in it. When you notice the rice gets softer, add less water or veggie broth, so the rice can later absorb the liquid, and you get an amazing vegetarian Jambalaya. This will be more like risotto style and not a soup.
Make this healthy jambalaya, check out my beet risotto, asparagus pea risotto and my other vegan rice recipes.
Substitutions
- Mushrooms: You do not like mushrooms, feel free to add soy curls or even field roast chipotle sausage if you like to add a vegan sausage. To keep it whole foods, you can also add more beans.
- Bell Peppers: You got different colors of bell peppers, feel free to add red bell pepper or green bell pepper or other colors.
- Spices and Herbs: I believe vegan recipes stand or fall with the spices, and everyone has a different taste. Feel free to add some other spices as you feel will taste incredible in this whole food plant based dish. You can also use cajun seasoning or creole seasoning instead.
- Rice: I love brown basmati rice, you can also use white rice, use a long grain rice for this easy vegan jambalaya.
Variations
- Veggies: You can always add different kinds of veggies or some you got on hand.
- Spicy: You want more kick to your simple vegan jambalaya, add some jalapeño peppers or chili powder.
- Creole Jambalaya: Add creole seasoning to your one-pot meal.
Equipment
Some of the kitchen tools that will help making this recipe a breeze.
Storage
- Fridge: Store the leftovers in an airtight container in the fridge for 5 days.
- Freeze: Freeze this recipe in portion size. Use freezer-safe containers.
- Thaw & Reheat: Let it thaw overnight in the fridge and reheat it in the microwave or on low heat on the stove top.
Meal Prep
This Rice Meal is ideal for your weekly meal preparation, just prepare it on your Sunday Meal Prep Day and store it in lunch boxes in your fridge.
FAQ
Jambalaya is a classic rice dish from New Orleans, Louisiana, which has its origins in Spain and France. And came to the states through the French influences. More specifically, from the Spanish dish paella and the French Jambalaia.
Thanks to kelp powder, we can recreate the light sea taste so that we don't need seafood for it or a vegan Worcestershire sauce.
The Jambalaya dish is traditionally prepared from rice, vegetables, shrimps and sausages. The classic version is prepared with andouille sausage. In the dish you will often find vegetables such as celery, bell peppers, tomatoes, onions and garlic. With authentic spices from the Andouille sausage, we can create a tasty vegan recipe with smoky flavor and aromatic spices.
Both dishes are well-known dishes from Louisiana. Both recipes have many similar ingredients like vegetables, sausages, seafood, and spices. Gumbo also contains okra, which is not contained in Jambalaya. And in Gumbo, the rice is cooked separately and not served as a one-pot meal.
📖 Recipe
Vegan Jambalaya
Ingredients
- 2 pck mushrooms sliced
- 4 garlic cloves minced
- 1 medium yellow onion diced
- pinch cayenne
- 1 teaspoon sweet paprika
- pinch clove
- pinch allspice
- ½ teaspoon dried thyme
- ¼ teaspoon powdered mustard
- ¼ cup 60 ml beer
- 1 carrot chopped
- 3 celery ribs chopped
- 5 cups 1.25 l veggie broth
- 1 14.5 oz or 400g can diced fire roasted tomatoes
- 2 tablespoon soy sauce tamari or coconut aminos
- 1 ½ teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- ¼ teaspoon dried dill weed
- ½ teaspoon kelp powder
- 1 teaspoon dried basil
- 2 teaspoon smoky paprika
- 2 bay leaves
- 4 juniper berries
- 1 tablespoon Tabasco Sauce adjust to taste
- Salt and freshly ground black pepper
- 1 ½ cups brown rice
- 2 medium bell peppers seeded and chopped
- 2 cans kidney beans drained
- 1 ½ cups chopped spinach or kale
- 1 can artichoke hearts
- ⅓ cup chopped green onions
- ¼ cup chopped fresh parsley plus more for garnish if desired
Instructions
- Chop the onions, mushrooms, and garlic. Sauté them in a large pot on medium heat. Add a little bit water sporadically.Add cayenne pepper, paprika, clove, allspice, dried thyme, and mustard powder. Sauté until the mushrooms are colored.
- Deglaze the mushrooms with the beer (non-alcoholic beer optional) and wait until it is overcooked. Add the chopped carrots and celery and let them sauté briefly. Add all the remaining ingredients like the uncooked rice, red beans, vegetable stock and spices except green onions, parsley and spinach and let it simmer with a lid on until the rice is soft.
- Depending on the type of rice, the cook time can take between 20 and 50 minutes. When the rice cooks, make sure there is always enough liquid in it, but not too much liquid either. Finally, add the scallion, parsley and spinach. Season the jambalaya with Tabasco sauce as a hot sauce, sea salt and black pepper. Remove the bay leaves.
JJM says
What is 2 pck of mushrooms? Is that 16 oz total?
Jasmin says
Hi JJM, you will need 16 oz mushrooms for this vegan jambalaya.