Why do you need this Vegan Jambalaya in your life? It’s:
- incredibly flavoursome
- requires just one pot
- so easy to make!
Conventional Jambalaya usually includes andouille sausage (a smoked sausage), chicken and prawns, but I decided to make a vegan version using black beans instead. You could also use black-eyed beans/peas or chickpeas.
This Vegan Jambalaya starts off with some onion, garlic, celery and peppers. Then you add some Cajun seasoning, which is generally a mixture of paprika, fennel, garlic, onion, black pepper, chilli, mustard and some herbs. You could always make your own, but I prefer the ease of a shop-bought version.
If you like yours spicy, you can add some extra cayenne chilli pepper, and if you prefer it mild, go easy on the Cajun seasoning and skip the cayenne.
Then you add your rice and tinned tomatoes, and just leave it to cook away. So simple! I believe Jambalaya is usually served with fresh parsley, but I personally much prefer the taste of coriander, so I went with that instead.
I hope you’ll love this Vegan Jambalaya! It’s an easy, flavour-packed one-pot wonder, and you can make a big batch of it to freeze, or save leftovers in the fridge for another day so it’s convenient too!
For more flavourful rice recipes, check out my:
- Portuguese Tomato Rice
- Thai Green Curry Rice
- Yellow Turmeric Rice
- Chickpea Pumpkin Biryani
- Thai Green Curry Rice Soup
- Chickpea Kedgeree
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Vegan Jambalaya:
Vegan Jambalaya (GF)
- 1 tablespoon oil (olive, vegetable, rapeseed or coconut oil)
- 1 onion, diced
- 2 garlic cloves, minced
- 1 stick of celery, thinly sliced
- 1 red pepper, diced
- 1 green pepper, diced
- 3 teaspoons Cajun seasoning*, to taste
- Optional: Pinch of cayenne chilli pepper, to taste
- 2 cups short-grain rice
- 100 ml (½ cup) tinned tomatoes
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 400 g (14oz) tin of black beans, drained and rinsed (or sub black-eyed beans, pinto beans or chickpeas)
- Salt, to taste
- Fresh coriander (cilantro) or parsley, roughly chopped
- Heat up the oil in a large pan
- Once hot, add the onion, garlic, celery, red pepper and green pepper
- Fry for around 10 minutes until softened
- Add the Cajun seasoning (and cayenne if using) and fry for about a minute until fragrant
- Add the rice and fry for a few minutes until translucent
- Add the tinned tomatoes, stock cube, black beans, salt and enough water to roughly cover
- Put a lid on the pan, bring to the boil, turn down the heat and cook for around 15 minutes on a low heat
- Once you’ve turned off the heat, leave with the lid on for 5 minutes before serving
- Serve onto plates and sprinkle over some chopped fresh coriander or parsley if you like
- Best enjoyed immediately
- Keeps covered in the fridge for up to a couple of days - reheat in the microwave or in a pan on the hob. Also freezes well.
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