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Vegan Jambalaya

This vegan jambalaya combines aromatic vegetables, smoky spices, and hearty beans simmered in a flavorful tomato broth, resulting in a rich, comforting rice dish with a vibrant, smoky profile. The dish features tender rice infused with bold flavors and colorful vegetables, culminating in a hearty, stew-like appearance with a slightly saucy texture.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: Southern, Vegetarian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 bell pepper, chopped bell peppers any color
  • 1 onion, diced onion
  • 2 celery stalks, sliced celery
  • 4 cloves garlic, minced
  • 1 tablespoon smoked paprika preferably smoked
  • 1 can (14 oz) fire-roasted tomatoes crushed or diced
  • 2 cups vegetable broth
  • 1 can (15 oz) kidney beans or chickpeas drained and rinsed
  • 1 1/2 cups long-grain rice rinsed
  • 1 tablespoon vegan Worcestershire sauce
  • 1/4 teaspoon cayenne pepper optional, for heat
  • 2 teaspoons cooking oil vegetable or olive oil

Equipment

  • Large skillet or Dutch oven
  • Wooden spoon or spatula
  • Chopping board
  • Chef's knife

Method
 

  1. Heat the oil in a large skillet or Dutch oven over medium heat until shimmering. Add the diced onion, sliced celery, and chopped bell peppers. Sauté for about 8-10 minutes, stirring occasionally, until the vegetables are soft and fragrant, and the onions are translucent.
  2. Add the minced garlic and smoked paprika to the vegetables. Stir continuously for about 1 minute until the garlic is fragrant and the mixture is deeply colored with smoky spice.
  3. Pour in the fire-roasted tomatoes with their juices. Stir well, allowing the mixture to simmer gently for 5 minutes, which helps develop a rich, smoky base and thickens slightly.
  4. Add the vegetable broth and vegan Worcestershire sauce. Bring the mixture to a gentle simmer, then stir in the rinsed rice, beans, and cayenne pepper if using. Cover the skillet and cook on low heat for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
  5. Remove the lid and gently fluff the rice with a fork. Taste and adjust seasonings if needed—adding more spice or salt to your preference.
  6. Serve the vegan jambalaya hot, garnished with fresh herbs if desired. The dish should be hearty, smoky, and slightly saucy with colorful vegetables and tender rice, ready to enjoy.