When looking for a quick and easy dinner, I always try to make a one-pot meal. Vegan Jambalaya, for example, is a simple one-pot recipe that is made in 30 minutes or less, which is my kind of recipe. Jambalaya, a Louisiana rice dish, originated in Spain and France. Although traditionally meat-based, this vegan Jambalaya recipe quickly transforms into a plant-based dish, maintaining the essence of the flavors and heat of typical Jambalaya.
Despite its reputation for being hot, vegan Jambalaya has a slightly spicy creole flavor, rather than using a hot cajun seasoning. And, you can always turn the heat up or down to meet individual spice preferences.
To make an authentic vegan jambalaya, I chose vegetables known as the "holy trinity" in Creole and Cajun cooking.
Even though vegetarian Jambalaya is quick, easy, and made in one pot, it is loaded with vegetables, beans, brown rice, and tons of flavor.
What vegetables are in vegan jambalaya recipe?
- White or yellow onion
- Garlic
- Red bell pepper
- Celery
- Mushrooms
- Jalapeno
- Rotel spicy or diced tomatoes (if you prefer less spicy)
Of course, adding more vegetables to the vegan jambalaya recipe makes it even more nutritious. Also, I included a can of dark red kidney beans. Feel free to include any vegetables you prefer or omit those you don't like despite my choice of vegetables.
How to make vegan Jambalaya?
Like other recipes, the secret is the combination of spices and herbs that bring out the natural flavoring of the vegetables and tomatoes.
- Uncooked brown rice
- Vegetable broth
- Dark red kidney beans
- Vegan Worcestershire sauce
- Italian seasoning
- Creole seasoning (I used Old Bay)
- Smoked paprika
- Garlic powder
Cooking quick and easy one-pot Jambalaya
- Saute garlic, onion, celery, and mushrooms in a saute pan until the onions are translucent.
- Then, add diced red bell pepper and jalapeno
- Add Rotel tomatoes and stir (if you prefer it less spicy use a can of diced tomatoes without added heat)
- Add red kidney beans, Worchestershire sauce, and herbs and seasoning.
- Next, add 4 cups of vegetable broth.
- Bring to a boil.
- Add 2 cups of uncooked brown rice.
- Again, bring to a boil and stir.
- Reduce to simmer, and cover, cooking for 25 minutes.
However, the best part of this recipe is it all cooks in one pot in under 30 minutes. Once everything is in the pan and the vegetarian Jambalaya is simmering, you can walk away. And, let's not forget you will only have one pan to wash, which is a bonus!
Optional alternative meat option
Although I am not a fan of "fake meat," my husband loves vegan Field Roast Sausage. I didn't like meat when I wasn't vegan, so eating fake meat that tastes like meat doesn't do much for me.
Since he enjoys it, I make the sausage separate and add it to his vegan Jambalaya. In addition, I have provided cooking options to include vegan sausage in the vegan jambalaya recipe for those who want alternative meat.
How do I please everyone in the house, even the meat-eaters?
If you want to include vegan sausage in the whole dish, saute the sausage, onions, and garlic first before adding the other ingredients.
If you are like me, and you don't want the vegan sausage in vegetarian Jambalaya, then I suggest either grilling the sausage or adding it to the top before serving. Or, saute the bite-sized sausage pieces and add them to the vegan Jambalaya before serving.
So if you need a quick and easy dinner, fast and easy vegan Jambalaya is for you. Not only will you have a wonderful dinner, but the leftovers also pack up well for lunches the next day.
As a result, you make a one-pot meal that gives you multiple meals during the week. Not a fan of leftovers? Vegan Jambalaya can be frozen, thawed, and reheated easily.
FAQs
Tips
- Begin with smaller amounts of spicy ingredients and add slowly to adjust for individual spice preference. Like jalapeno, creole seasoning, and smoked paprika, Ingredients all bring a little heat.
- Always use gloves when cutting and cooking with jalapenos. First, remove the seeds and the veins from the jalapenos before chopping. Then, add a few jalapeno seeds to the pot for additional heat. But beware, jalapeno seeds pack a lot of heat.
- Add everything to one pot to save time and clean up time.
- If you cook for both vegans and meat-eaters, make the one-pot Jambalaya and separate portions to add vegan sausage, for those who like fake meat, or real sausage for the meat-eaters in your family.
- If the rice you use, says to cook longer than 30 minutes (rice cooking time varies for short, long-grain, and different varieties and brands). If your rice directions suggest 45 minutes, for example, cook for 45 minutes)
Do you love one-pot meals? Check out these quick and easy one-pot meals!
- Oil-Free Vegan 20 Minute One-Pot Wonder Pasta
- Minestrone Soup No Oil Rachel Ray Copy Cat
- Vegan Tortilla Soup
- Vegan Hungarian Goulash
- Chili Mac
- Meatloaf; Meatless Lentils!
- White Bean Chili
- Chili Recipe
- Easy One-Pot Meals
- Sheet Pan Gnocchi
📖 Recipe
Vegan Jambalaya
Ingredients
Vegan Jambalaya
- 1 large onion diced
- 1 clove garlic minced
- 1 red bell pepper diced
- 8 ounces mushrooms sliced
- 5 stalks celery diced
- 1 Jalapeno deveined and seeds, chopped
- 10 ounces Rotel spicy tomatoes or a can of 15-ounce can of diced tomatoes
- 2 cups brown rice
- 4 cups vegetable broth
- 15 ounces dark red kidney beans rinsed and drained
- 2 Tablespoons vegan Worcestershire sauce
- 1 Tablespoon Italian seasoning
- 2 teaspoons creole seasoning I used Old Bay
- 1 teaspoon smoked paprika
Garnish (optional)
- Sliced Avocado
- Sliced Jalapeños
- Parsley
Alternative Meat Addition (optional)
- 2 Apple Sage Field Roast sausages cut into bite sized pieces
Instructions
- Saute garlic, onion, celery, and mushrooms in a saute pan until the onions are translucent.
- Then, add diced red bell pepper and jalapeno
- Add Rotel tomatoes and stir (if you prefer it less spicy use a can of diced tomatoes without added heat)
- Add red kidney beans, Worchestershire sauce, and herbs and seasoning.
- Next, add 4 cups of vegetable broth.
- Bring to a boil.
- Add 2 cups of uncooked brown rice.
- Again, bring to a boil and stir.
- Reduce to simmer, and cover, cooking for 25 minutes. See notes; some rice takes longer to cook than others. If the bag of rice suggests longer coking time, follow that time frame).
- OPTIONAL: While the vegan jambalaya cooks, grill the whole field roast sausages on medium heat, rotating until done. If you grill the sausage, cut the two sausages into bite-sized pieces after they cool. You can also sauté the pieces in a pan if more convenient.
- Cool sausages slightly.
- When vegan jambalaya is done, stir, and add sausage for those who wish to eat the vegan sausage.
Notes
Tips
- Begin with smaller amounts of spicy ingredients and add slowly to adjust for individual spice preference. Like jalapeno, creole seasoning, and smoked paprika, Ingredients all bring a little heat.
- Always use gloves when cutting and cooking with jalapenos. First, remove the seeds and the veins from the jalapenos before chopping. Then, add a few jalapeno seeds to the pot for additional heat. But beware, jalapeno seeds pack a lot of heat.
- Add everything to one pot to save time and clean up time.
- If you cook for both vegans and meat-eaters, make the one-pot Jambalaya and separate portions to add vegan sausage, for those who like fake meat, or real sausage for the meat-eaters in your family.
- If the rice you use, says to cook longer than 30 minutes (rice cooking time varies for short, long-grain, and different varieties and brands). If your rice directions suggest 45 minutes, for example, cook for 45 minutes)
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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