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    Vegan Jambalaya with Beans

    Published: Mar 28, 2018 · Modified: Jul 11, 2020 by Sina · This post may contain affiliate links · 26 Comments

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    Vegan Jambalaya

    This vegan jambalaya with beans and vegetables is the ultimate comfort food from the South! It’s super easy to make, so delicious, and packed with nutrients!

    Vegan Jambalaya with Beans

    Ever since I’ve been to New Orleans, I wanted to make a vegan jambalaya for the blog. It makes such an easy and delicious vegan dinner and it’s so comforting! I’m so glad I finally got around to making it for the blog! It’s definitely a keeper! If you like rice dishes as much as I do, you could also like my one pot vegetable rice, my Thai pineapple fried rice, or my vegan paella.

    What is jambalaya? And when was jambalaya invented?

    Jambalaya is a popular rice dish from the Southeast of the United States, especially Louisiana. It commonly includes rice, vegetables, some kind of meat or sausage, and sometimes also seafood.

    As it is an inexpensive dish than can easily be adopted to whatever the cook has on hand, jambalaya has been around for a long time. It first appeared in a French dictionary in 1872. The origin of the word is, however, unclear.

    Vegan Jambalaya with Beans

    Some people believe that jambalaya could be a compound of “jambon”, the French word for ham and “aya” or “yaya”, which means rice in one of the African languages that was spoken by slaves in Louisiana at that time.

    Probably it was also an attempt of the Spanish in New Orleans to make paella in the so-called New World. Since saffron, an important component of paella, was not easily available in Louisiana at that time, they used tomatoes instead.

    What is jambalaya made of?

    Jambalaya usually consists of seasoned rice, vegetables, and meat. The traditional recipes call for some kind of sausage, mostly andouille. It’s often paired with other kinds of meat or even seafood such as shrimp or crawfish.

    The most popular vegetables for jambalaya are celery, green bell pepper, tomatoes as well as onions and garlic. Some recipes also call for carrots. For a vegan version, you can also use tofu instead of the meat or a vegan andouille sausage like I did.

    Vegan Jambalaya with Beans

    What You Need For This Vegan Jambalaya:

    My vegan jambalaya is definitely not a traditional jambalaya but it’s sooo delicious and super easy to make! Plus, it contains a ton of protein and nutrients!

    You need:

    • parboiled rice
    • one red onion
    • garlic
    • celery
    • one red bell pepper
    • one can crushed tomatoes
    • one can kidney beans
    • dried oregano
    • dried basil
    • smoked paprika powder
    • cayenne pepper
    • soy sauce
    • Tabasco
    • Cajun seasoning
    • vegan andouille sausage (some kind of vegan Mexican or Italian sausage would work as well)
    • green onions and parsley
    • salt and pepper

    As always, you can find the full ingredient list and the recipe instructions in a separate recipe box at the end of this post. 

    Except for the vegan sausage, you will find all of these ingredients in any regular supermarket. If you have problems finding the vegan andouille sausage, you could also use smoked tofu instead. I used cooked rice for my vegan jambalaya to make the recipe even faster.

    I usually cook a big batch of rice, so I have it ready for busy days. However, you could also cook the uncooked rice with the vegetables and the spices as many traditional jambalaya recipes do.

    Vegan Jambalaya with Beans

    Jambalaya vs. Gumbo

    Many people confuse jambalaya with gumbo or they don’t know the exact differences between these two dishes. Jambalaya and gumbo are both well-known dishes from the Louisiana cuisine. Both dishes include vegetables, sausage, meat, seafood, and roughly the same kinds of Cajun seasoning.

    However, gumbo usually calls for okra, which is not common in jambalaya. Another difference is that gumbo is only served over rice that is cooked separately while for jambalaya rice plays an essential role in the cooking process.

    Vegan Jambalaya with Beans

    I hope you like this vegan jambalaya as much as we do around here! It makes such an easy and healthy dinner for busy days! Let me know if you give it a try. I always love seeing your Vegan Heaven creations on Instagram and Facebook.

    Have a great week, everyone!

    Sina – xx

     

     

     

     

    Vegan Jambalaya

    This vegan jambalaya with beans and vegetables is the ultimate comfort food from the South! It's super easy to make, so delicious and packed with proteins! 
    4.87 from 46 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 7 mins
    Cook Time: 8 mins
    Total Time: 15 mins
    Servings: 4 servings
    Calories: 375kcal
    Author: Sina

    Ingredients

    • 1 red onion, chopped
    • 3 cloves of garlic, minced
    • 1 red bell pepper, cut into medium-sized chunks
    • 2 stalks of celery, chopped
    • 2 vegan andouille sausages, roughly chopped (you could also use vegan Italian or Mexican sausages instead)
    • 3 cups leftover cooked parboiled rice (=1.5 cups uncooked rice)
    • 1 can (14 oz) crushed tomatoes
    • 1 can (14 oz) kidney beans, drained
    • 2 teaspoons dried oregano
    • 1 teaspoon dried basil
    • 1 teaspoon Cajun seasoning
    • 1 teaspoon smoked paprika powder
    • 2 tablespoons soy sauce
    • 1 teaspoon Tabasco
    • salt, to taste
    • cayenne pepper, to taste
    • 2 green onions, cut into rings
    • 1/2 cup fresh parsley, chopped

    Instructions

    • In a large pan, heat some oil and sauté the red onion for about 2-3 minutes. Add the garlic and cook for another minute. Then add the bell pepper, the celery, and the vegan sausage. Cook for another 3 minutes.
    • Stir in the cooked rice, the kidney beans, the crushed tomatoes, the spices, the soy sauce, and the Tabasco and cook for about 5 minutes.
    • Season with salt and cayenne pepper and stir in the green onions and the chopped parsley.

    Nutrition

    Calories: 375kcal | Carbohydrates: 52g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 1515mg | Potassium: 863mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2950IU | Vitamin C: 160.9mg | Calcium: 120mg | Iron: 6.8mg
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    Previous Post: « Lemon Asparagus Pasta – Ready in 20 Minutes!
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    Reader Interactions

    Comments

    1. ILeea

      December 26, 2020 at 10:36 pm

      5 stars
      I made this and loved it. Left out tabasco and used vegan Italian sausage crumbles instead of sausage and it turned out fantastic.

      Reply
    2. Elizabeth W

      October 28, 2020 at 6:32 pm

      5 stars
      This has so much flavor! Yum!! I cut the Tabasco and Cayenne by half and it was perfect for our family. We’re having the leftovers for lunch tomorrow and I’ll be making this one again. Thanks!

      Reply
    3. Olivia

      July 14, 2020 at 5:16 pm

      5 stars
      This recipe is amazing! I am a vegetarian and a very picky eater, but I love this recipe. Highly recommend.

      Reply
    4. Jenny Francoeur

      May 14, 2020 at 1:57 am

      5 stars
      Awesome recipe! Will definitely make again. Thanks for sharing.

      Reply
    5. Amanda Wedlund

      October 16, 2019 at 7:28 pm

      5 stars
      Tons of flavor! I did heavy on onions garlic and only had habanero Tabasco in the fridge but I loved it! Thank you for such a simple great idea ☺️

      Reply
    6. Gwendolyn Lewis

      July 05, 2019 at 4:00 pm

      4 stars
      Quick and tasty!

      Reply
    7. Dorian

      April 20, 2019 at 10:26 pm

      5 stars
      Made it today and it came out perfect! This is an excellent recipe and very filling.

      Reply
    8. Karen

      April 03, 2019 at 3:33 pm

      5 stars
      Made this and everyone loved it! Have given the recipe away to others. Easy to make and smells amazing!

      Reply
    9. Jan

      April 01, 2019 at 10:43 pm

      Sounds delicious! Can’t wait to try it tonight.

      Reply
    10. Ellen

      March 13, 2019 at 1:51 pm

      5 stars
      Thanks for sharing this recipe.
      Very tasty.

      Reply
    11. Eliana Martinez

      February 18, 2019 at 10:20 pm

      5 stars
      love it! used TVP seasoned with Old Bay and I did not drain the diced tomato can- I believe it gives it a nicer moist finish and taste.

      Reply
    12. Mary

      February 06, 2019 at 1:12 am

      5 stars
      I fixed this dish tonight it was so awesome.

      Reply
    13. Tim

      September 10, 2018 at 9:13 pm

      Draining crushed tomatoes makes no sense to me. Is this what you really meant?

      Reply
      • Jenny Francoeur

        May 14, 2020 at 1:56 am

        Tim, the recipe doesn’t say to drain the tomatoes… it says to drain the kidney beans (directly below the tomatoes).

        Reply
    14. KTyonS

      June 11, 2018 at 12:18 am

      5 stars
      Just made, not exactly to the recipe, but it is GOOD… my mother is against vegan foods, but can’t tell the difference. It made a lot more than I needed, can leftovers be frozen?

      Reply
    15. Sarah

      May 27, 2018 at 10:24 pm

      5 stars
      I totally loved this jambalaya! It was just perfect. I will definitely make it again.

      Reply
      • Tim

        September 10, 2018 at 7:09 pm

        did you drain the crushed tomatoes?

        Reply
        • Sina

          September 10, 2018 at 7:53 pm

          Hi Tim,

          No, I didn’t drain the crushed tomatoes. You need the liquid for the recipe.

        • Tim

          September 12, 2018 at 3:00 pm

          Thanks. I didn’t think so. Though the directions say to do that.

        • Tim

          September 12, 2018 at 4:26 pm

          4 stars
          Made this and came out great. Can you tell me what serving size the nutritional facts are based on?

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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