Few meals feel as hearty and satisfying as a warm pot of jambalaya simmering on the stove!
The rich tomatoes, fragrant herbs, tender rice, and hearty beans come together into a dish that’s packed with comforting flavor and wholesome ingredients. This vegan jambalaya keeps all the bold, cozy goodness of the classic dish, but with simple plant-based staples you likely already have in your pantry.
Packed with colorful vegetables, protein-rich chickpeas, and perfectly seasoned rice, this recipe is an easy weeknight dinner that’s both nourishing and filling. The combination of thyme, smoky BBQ seasoning, and a touch of chili creates a deep, savory flavor that tastes as if it has been cooked for hours, even though it comes together in one pot with minimal effort.
Whether you’re looking for a wholesome meatless meal, a budget-friendly pantry recipe, or simply a cozy dinner made in 30 minutes, this vegan jambalaya is one you’ll want to make on repeat!
vegan jambalaya recipe
Ingredients:
- 1 tbsp olive oil
- 1 large onion (diced)
- 4 stalks of celery (sliced)
- 1 medium green bell pepper (chopped)
- 1 medium red bell pepper (chopped)
- 4 cloves of garlic (chopped)
- 1/2 tsp salt
- 1 cup long-grain or wild rice
- 14 oz canned tomatoes
- 15 oz canned chickpeas (or kidney beans)
- 2.5 cups vegetable broth
- 1 tsp soy sauce
- 1/2 tsp chilli powder
- 1 tsp dried thyme/oregano
- 1 tsp Country Life BBQ seasoning
Instructions:
- Heat the olive oil in a large pot and cook the onions, celery, bell peppers, and garlic.
- Add the spices and cook for about 5 minutes to release the flavors.
- Add the rice, canned tomatoes, chickpeas, vegetable broth, and soy sauce.
- Bring to a boil, then reduce the heat and simmer, covered, until the rice is tender (about 20-25 minutes)
- Serve and enjoy!
