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    Home » Recipes » Recipes Cooked in 30-45 Minutes

    May 6, 2019 · Modified: Jun 24, 2022 by Becca Heyes · This post may contain affiliate links · 32 Comments

    One Pot Vegan Jambalaya

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    Total time: 40 minutes
    Servings: 3 people
    4.95 from 18 votes
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    This one pot vegan jambalaya is an easy dinner that only needs one pan! It's packed with spicy rice, beans and veggies - healthy and delicious.

    Portion of vegan jambalaya in a bowl with tomatoes and beans

    I know I do love a good cheesy recipe, but sometimes I just want to even things out with a delicious vegan meal that makes me feel good. This one pot vegan jambalaya is just the thing - plenty of veggies, hearty beans and rice, and lots of spice. It makes you feel good from the inside out.

    Portion of vegan jambalaya in a bowl with tomatoes and beans

    What is jambalaya?

    Jambalaya is a rice dish that originated in Louisiana. Like a lot of food from that part of the world (Louisiana is known for its incredible Creole and Cajun dishes), it's influenced by various cuisines - European cuisines like French and Spanish, but also West African food too. It's the perfect mish mash.

    Jambalaya is usually made with meat and seafood, but obviously this vegan jambalaya skips those (it would be a pretty rubbish vegan jambalaya if it contained meat and seafood). Instead, I added a tin of kidney beans, which worked perfectly. You could add some slices of vegetarian sausage too, if you fancy it.

    Extreme close-up shot of vegan jambalaya with tomatoes and beans

    Is this an authentic jambalaya?

    Before I get too much hate mail, I should probably note that my vegan jambalaya is not a traditional recipe - and not only because it's vegan. I also took some liberties with the vegetables that I included. For example, traditional jambalaya often begins with the 'holy trinity' of celery, peppers and onions, whereas I used peppers, leek and carrot instead.

    I think you guys know by now that I love to experiment with food, so I don't really mind if my recipes aren't authentic - as long as it's delicious once it's finished, I'm happy. If you want to find a 100% accurate jambalaya recipe that's been passed down from someone's grandmother, look elsewhere. But if you just want a really tasty vegan dinner, you've come to the right place!

    Carrots and leeks cooking in a pan

    How to make vegan jambalaya

    I started my jambalaya by cooking up some finely chopped vegetables in a big pan. As I said, I went for carrot, leek and green pepper, but you can really use whatever vegetables you fancy.

    The only thing to remember is that the vegetables will also be cooking in liquid for a while after you add the rice, so you don't want to use any vegetables that will turn to mush when they're boiled.

    I wouldn't use broccoli, for example - over-boiled broccoli is not good.

    Any hard vegetable will work - anything that will only be improved by a long cooking time. Celery, onion, sweetcorn, sweet potato... just cut everything nice and small, and get it in the pan.

    Vegetables, rice and beans cooking in stock in a saucepan

    Rice and beans

    Next, add some dried rice and some kidney beans. I always use tinned beans, just because they're so convenient. You'll also need to add plenty of vegetable stock to cook the rice.

    At this point, you can also add whatever spices and seasonings you feel like. I went for a vaguely Creole-inspired mixture (again, almost certainly not authentic, don't shout at me!) - plenty of my favourite smoked paprika, along with cayenne pepper, dried herbs, and some turmeric to add to the beautiful colour of the spicy rice.

    Vegan jambalaya cooking in a saucepan

    Finishing touches

    When the rice is cooked, add some big wedges of tomato, and serve your vegan jambalaya topped with plenty of fresh parsley.

    The end result is the perfect comfort food - it's hearty and filling, with plenty of flavour, but it's good for you too! Win-win.

    Vegan jambalaya in a saucepan topped with fresh parsley

    What should I serve alongside my jambalaya?

    This vegan jambalaya is really a full meal in itself, so you don't need to worry too much about side dishes. Rice and beans even go together to create a complete protein, so they're a winning combination.

    That said, I do always think it's nice to have something on the side, just for a bit of variety. We had corn on the cob, which worked really nicely - a simple salad would go well too.

    Or, you can stick with the Southern US theme, and make some cornbread to serve on the side. It's definitely a heavier option, but a tasty way to mop up the dish!

    Portion of vegan jambalaya in a bowl with tomatoes and beans

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    One pot vegan jambalaya

    This one pot vegan jambalaya is an easy dinner that only needs one pan! It's packed with spicy rice, beans and veggies - healthy and delicious.

    If you've cooked this recipe, don't forget to leave a star rating!

    4.95 from 18 votes
    Print Pin Comment
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 3 people
    Calories: 462kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    Ingredients

    • 1 tablespoon oil
    • 1 large carrot, finely diced
    • 1 green bell pepper, finely diced
    • 1 small leek, finely diced
    • 2 cloves garlic, minced
    • ½ mild red chilli, minced (or ½ teaspoon chilli paste)
    • 225 g (~ 1 cup) white rice
    • 750 ml (~ 3 cups) vegetable stock
    • 400 g tin kidney beans, drained (240g, or ~ 1 ¼ cups, when drained)
    • 1 tablespoon tomato puree / paste
    • 2 teaspoon smoked paprika
    • 1 teaspoon ground turmeric
    • ½ teaspoon dried thyme
    • ½ teaspoon dried oregano
    • ½ teaspoon cayenne pepper, or to taste - remember you’ve already added some chilli!
    • Black pepper
    • 1 large tomato, cut into wedges
    • To serve: fresh parsley, chopped

    Instructions

    • Heat the oil in a large saucepan, and add the finely chopped carrot, pepper and leek. Cook for 5 minutes over a medium heat, until the pepper and leek are fairly soft and just beginning to brown (the carrot will still be a bit hard). Add the garlic and minced chilli, and cook for a couple more minutes.
    • Next add all of the remaining ingredients except for the tomato. Mix well, and bring to a gentle simmer - you may need to turn the heat down a little. Allow to cook gently until the rice is soft - you'll need to stir fairly regularly to prevent the rice from sticking, especially towards the end. If the rice is still not quite cooked when all the liquid has been absorbed, add a dash more water.
    • Add the wedges of tomato, cook for 2 more minutes to heat through, and serve topped with plenty of fresh parsley.

    Video

    Nutrition

    Serving: 1 portion - Calories: 462 kcal - Carbohydrates: 89 g - Protein: 13.7 g - Fat: 6 g - Saturated Fat: 0.9 g - Cholesterol: 0 mg - Sodium: 36 mg - Potassium: 759 mg - Fiber: 9.5 g - Sugar: 6.1 g - Calcium: 70 mg - Iron: 7.4 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

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    Reader Interactions

    Comments

    1. Tina says

      September 14, 2022 at 12:11 am

      My rice took forever to cook. Any tip for that. I followed the recipe exactly

      Reply
      • Becca Heyes says

        September 21, 2022 at 8:26 am

        Rice usually takes 20 minutes or so to cook, as long as it has enough liquid. You can buy quick cook rice, if you'd prefer to use that.

        Reply
    2. Tracy says

      September 02, 2022 at 8:02 pm

      I love your ideas. You are not afraid to improvise. Great combinations

      Reply
      • Becca Heyes says

        September 05, 2022 at 11:59 am

        Thanks Tracy!

        Reply
    3. Jacqui says

      August 24, 2020 at 10:11 am

      I thoroughly enjoyed this! It is spicy, but not too hot. I love the smoky smell! My fussy dad enjoyed it, too. This is definitely becoming a regular.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        September 02, 2020 at 10:40 am

        Thanks Jacqui, really glad you both enjoyed it! :)

        Reply
    4. Theresa says

      June 22, 2020 at 1:09 am

      Hey there, can I make this with brown rice?

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 24, 2020 at 8:35 pm

        Absolutely, it will just need a bit more cooking time, and probably a little more liquid.

        Reply
    5. Tam says

      May 01, 2020 at 7:31 pm

      We made tonight and was absolutely gorgeous defo saving recipe 5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        May 13, 2020 at 3:57 pm

        Hooray! Thanks Tam :)

        Reply
    6. Grace says

      April 06, 2020 at 3:30 pm

      Oooh, I have all the ingredients for this in the house! That's another day I can stay at home and avoid the shops sorted, thank you! :)5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        April 08, 2020 at 2:46 pm

        Yay I hope you enjoy it :)

        Reply
    7. Alan says

      March 30, 2020 at 11:30 am

      I tried this and there was an explosion in my mouth. I loved it5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        March 31, 2020 at 10:05 am

        Thank you, glad you enjoyed it! :)

        Reply
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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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