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    Home » Vegan Rice

    Easy vegan Jambalaya Recipe (oil free)

    Published: Jun 18, 2020 · Modified: Jan 4, 2022 by Jasmin Hackmann · This post may contain affiliate links · This blog generates income via ads

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    Jambalaya is an American comforting dish that originated in Louisiana. Here I show you a vegan Veggie Jambalaya recipe that is full of flavors.

    We prepare this quick one-pot dish with mushrooms, kidney beans, artichokes and use spices that are included in the traditional dish.

    You do not celebrate Mardi Gras? You can still enjoy this traditional recipe anytime of the year.

    Perfect for dinner on busy weekday evenings that you can prepare in advance. The recipe is gluten-free and nut-free. And easy to prepare in a slow cooker or instant pot.

    The great thing about the dish, it is prepared in one pot, and you have less to wash off after eating. This vegetarian Jambalaya is a real comfort food.

    Jambalaya in a bowl with a fork

    As an Amazon Associate, I earn from qualifying purchases. This post may contain affiliate links. Read More

    Jump to:
    • Origin
    • What is Jambalaya exactly?
    • Difference to Gumbo
    • Ingredient List
    • Cooking Process
    • Recipe Notes and Tips
    • Storage
    • Serving Suggestion
    • More Vegan Rice Dishes:
    • 📖 Recipe

    Our vegan version is quickly prepared and is full of spices and therefore full of taste. This oil-free dish comes without shrimp and sausage, and we use mushrooms, beans, and artichokes instead buying a vegan sausage for it. 

    My plant based version of the traditional jambalaya is healthier and is made with brown rice instead of white rice. Instead of sautéing in olive oil, we use vegetable stock. Add some extra kick in your Veggie Rice Dish with some chopped Jalapeño Peppers.

    Origin

    Where does Jambalaya come from?

    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.

    What is Jambalaya exactly?

    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.

    Difference to Gumbo

    What is the difference between jambalaya and gumbo?

    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.

    Ingredient List

    A brief overview of which foods are contained in this simple vegan Jambalaya. You can find an exact amount below in the recipe card.

    Instead of the spices you can also use a creole seasoning or Cajun seasoning.

    • Mushrooms
    • Garlic Cloves
    • Onion
    • Cayenne Pepper
    • sweet paprika powder
    • smoked paprika powder
    • Green Bell Pepper
    • Clove
    • Pimento
    • Dried Thyme
    • Mustard Powder
    • Beer
    • Carrot
    • Celery Sticks
    • Vegetable Broth
    • bay leaves
    • Roasted Tomato Cubes, diced
    • Soy Sauce, Tamari or Coconut Amino Acids
    • Brown Rice
    • red Beans
    • Spinach or Kale
    • Artichoke Hearts
    • Green Onions
    • Fresh Parsley
    Vegan Veggie Jambalaya served in a bowl

    Cooking Process

    Chop the onions, mushrooms, and garlic. Fry them well in a large pot. Add a sip of water sporadically.

    Add cayenne pepper, paprika, clove, allspice, dried thyme, and mustard powder. Sauté until the mushrooms are colored.

    Now deg laze 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 except spring onions, parsley and spinach and let it simmer 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.

    Recipe Notes and Tips

    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 Jambalaya vegan.

    You will notice the end of the cooking time will be when the rice is almost soft, and you will not need to add more liquid to it. Remember, we do not want a soup, more like risotto style dish.

    When the rice is soft, taste it to your own taste. Do you have some Cajun spices in your cabinets?

    Add those to add some more flavor to your Jambalaya. 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 got different colors of bell peppers, feel free to add red bell pepper or other colors.

    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.

    Holding a fork with vegan Jambalaya

    Storage

    What do I do with Jambalaya leftovers?

    You can keep the leftovers in the fridge in a container and eat them during the week. Or you freeze it in portions. So you always have something on hand.

    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.

    Serving Suggestion

    The dish is a well-rounded dish, so you won’t need anything else. You can totally eat at as a whole dish thanks to this veggie loaded healthy jambalaya.

    But of course, if you want to serve something with it, you can serve:

    Corn Bread

    Garlic Bread

    Corn on the Cob

    Side Salad

    More Vegan Rice Dishes:

    Beetroot Risotto

    Turmeric Rice

    Chop Suey

    Asparagus Risotto

    Enchilada Skillet

    Pin for Later!

    Vegan Jambalaya with Textlayover

    Have you tried the recipe?

    If you tried the vegan Recipe, be so nice ♥ and let me know by rating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram or Facebook. To do this tag me with @veeatcookbake and my hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos on Pinterest under the recipe Pin? I can’t wait to see a photo of your creation there. You find me with @veeatcookbake.

    Continue to Content

    📖 Recipe

    Vegan Veggie Jambalaya served in a bowl

    Vegan Jambalaya

    Yield: 6
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour

    Jambalaya is an American recipe that originated in Louisiana. Here I show you a vegan Jambalaya recipe that is full of flavors. We prepare this quick one-pot dish with mushrooms, kidney beans, artichokes and use spices that are included in the traditional dish. Perfect for dinner on busy weekday evenings that you can prepare in advance. The recipe is gluten-free and nut-free.

    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. Fry them well in the pan. Add a sip of water every now and then.

    Add cayenne pepper, paprika, clove, allspice, dried thyme, and mustard powder. Sauté until the mushrooms are colored.

    Now deglaze the mushrooms with the beer and wait until it is overcooked. Add the chopped carrots and celery and let them sauté briefly.

    Add all the remaining ingredients except spring onions, parsley and spinach and let it simmer until the rice is soft.

    Depending on the type of rice, it 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 spring onion, parsley and spinach. Season the jambalaya with Tabasco, sea salt and pepper.

    Nutrition Information
    Yield 8 Serving Size 1
    Amount Per Serving Calories 278Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 5mgSodium 982mgCarbohydrates 50gFiber 13gSugar 13gProtein 15g

    The nutrition is calculated automatically and should be used as an estimate.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Jasmin
    Cuisine: American / Category: Dinner
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    Reader Interactions

    Comments

    1. JJM says

      June 22, 2020 at 10:10 am

      What is 2 pck of mushrooms? Is that 16 oz total?

      Reply
      • Jasmin says

        June 22, 2020 at 7:32 pm

        Hi JJM, you will need 16 oz mushrooms for this vegan jambalaya.

        Reply

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