Vegan Jambalaya (GF)

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:

measuring jug

Vegan Jambalaya (GF)

This Vegan Jambalaya is incredibly flavoursome, requires just one pot and so easy to make! 

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: vegan jambalaya, vegetarian jambalaya

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Calories: 379kcal

Author: Rhian Williams

Ingredients

• 1 tablespoon oil (olive, vegetable, rapeseed or coconut oil)1 tablespoon oil (olive, vegetable, rapeseed or coconut oil)
• 1 onion, diced1 onion, diced
• 2 garlic cloves, minced2 garlic cloves, minced
• 1 stick of celery, thinly sliced1 stick of celery, thinly sliced
• 1 red pepper, diced1 red pepper, diced
• 1 green pepper, diced1 green pepper, diced
• 3 teaspoons Cajun seasoning*, to taste3 teaspoons Cajun seasoning*, to taste
• Optional: Pinch of cayenne chilli pepper, to taste Optional: Pinch of cayenne chilli pepper, to taste
• 2 cups short-grain rice2 cups short-grain rice
• 100 ml (1/2 cup) tinned tomatoes100 ml (1/2 cup) tinned tomatoes
• 1 vegetable stock cube (ensure gluten-free if necessary)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)400 g (14oz) tin of black beans, drained and rinsed (or sub black-eyed beans, pinto beans or chickpeas)
• Salt, to taste Salt, to taste

To serve:

• Fresh coriander (cilantro) or parsley, roughly chopped Fresh coriander (cilantro) or parsley, roughly chopped

Instructions

• 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.

Notes

*For a spicy Jambalaya: add extra cayenne chilli pepper

For a milder one: use less Cajun seasoning and omit the cayenne chilli pepper

Nutrition Facts

Vegan Jambalaya (GF)

Amount Per Serving

Calories 379

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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