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Vegan Jambalaya

Vegan Jambalaya recipe

A reinvention of a classic Southern dish that keeps the spicy, smoky flavors but fills it with the best plant-based ingredients.

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  • 1 cup onion, diced
  • 4 tsp garlic, fresh, minced
  • 1 cup celery, chopped
  • 1/2 cup green pepper, diced
  • 1/2 cup red pepper, diced
  • 4 cups vegetable broth, low-sodium
  • 2 cups brown rice, uncooked
  • 2 cups tomatoes, crushed
  • 2 bay leaves
  • 2 tbsp Tabasco sauce
  • 2 tbsp tamari, low-sodium
  • 1 tsp basil, dry
  • 1 tsp oregano, dry
  • 1 tsp sweet paprika
  • 1 tsp thyme, dry
  • 1/2 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • Black pepper, freshly ground, to taste
  • 3 cups beans (e.g., chickpeas, kidney beans, great northern beans), cooked, rinsed
  • Optional Toppings: Cilantro, parsley, green onion


  1. In a large stockpot, sauté onion and garlic over medium heat until soft.
  2. Add celery and peppers and continue sautéing until just starting to get soft. Add a splash or two of vegetable broth as needed.
  3. To the pot, add all remaining ingredients except beans and those used for serving. Stir.
  4. Bring to a boil then adjust heat to low. Cover and simmer for 30-40 minutes or until all liquid has been absorbed.
  5. Watch and stir as needed at the end to prevent burning/sticking.
  6. When rice is tender, add beans.
  7. Stir and cook until beans are heated through.
  8. Spoon into bowls and top with chopped cilantro, parsley and green onions (if desired).
  9. Serve.