Vegan Jambalaya

1-Pot Vegan Jambalaya

A vegan version of this flavoursome Creole dish. Smoky and spicy this jambalaya is an excellent way to jazz up plain white rice. It’s brimming full of flavour and is super simple to make. A definite fan favourite.

Vegan Jambalaya Profile

I love an easy rice dish, and this vegan jambalaya delivers. There’s nothing more satisfying then wacking all your ingredients into a pot and 20 minutes later revealing a deliciously sticky and spicy rice.

Jambalaya is my new favourite way to use up the last dregs of different packets of rice I have in the pantry. The recipe mentions plain white rice however you can substitute with whatever rice you fancy. I enjoy using brown rice or a wild rice mix for a nuttier flavour.

Looking for more ways to spice up your store cupboard rices, why not check out my Herby Pea Pilaf or Chewy Harissa Rice which are both packed full of flavour.


Serves 4
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

This meal is around 89% less polluting than the average UK meal.

  • Eating this recipe will save around 2.62 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 21.67 KM in a modern car.
How do I calculate this?


  • 200 g Long Grain Rice
  • 1 Medium Red Pepper (finely diced)
  • 1 Medium Yellow Pepper (finely diced)
  • 1 Medium Onion (peeled and finely diced)
  • 2 Cloves Garlic (peeled and finely diced)
  • 4 Sticks Celery (finely diced)
  • 300 ml Vegetable Stock
  • 1 Teaspoon Cayenne Pepper (reduce by 1/2 if you don't like heat)
  • 2 Teaspoons Smoked Paprika
  • 1 Teaspoon White Pepper Powder
  • 1 Teaspoon Cumin
  • 1 (400g) Can Chopped Tomatoes
  • 1 (400g) Can Butter Beans (drained)
  • 15 g Fresh Parsley (finely chopped)
  • 1 Tablespoon Vegetable Oil


  • Heat the tablespoon of oil in a large deep pan over a medium high heat. Toss in the onion, garlic, celery and pepper. Fry for 3-4 minutes until the veggies are nicely soft.
  • Stir the spices (1 teaspoon cayenne pepper, 2 teaspoons smoked paprika, 1 teaspoon white pepper & 1 teaspoon cumin) into the veggies. Stir to combine.
  • Next tip in the chopped tomatoes, stock and beans. Stir to combine and season to taste. Bring the mixture to the boil, then reduce to a simmer, cover and cook for 20-25 minutes until the rice is soft but still has a little bite. (If you find that your rice drying out whilst cooking, add a splash more stock to the pan and continue to simmer.)
  • Serve the jambalaya immediately with a the chopped parsley heaped over the top of the rice.
5 from 2 votes

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