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    Home » Recipes » Hearty Vegan Jambalaya (Cajun-Spiced Rice)

    Hearty Vegan Jambalaya (Cajun-Spiced Rice)

    Oct 2, 2023 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 7 Comments

    87 shares
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    One-Pot Vegan Jambalaya Recipe Pin

    This delicious vegan jambalaya goes straight to the top of my favourite one-pot dishes. Featuring Cajun spices, tender rice grains, aromatic veg, meaty tempeh pieces, chunky chickpeas, and nutty cashews, we're talking flavour-packed comfort food that's made entirely from plants.

    One-Pot Vegan Jambalaya Overhead

    I'm amazed it's taken me so long to get this recipe up on the blog. I've tinkered with it a lot over the years, and it's one that I love to return to when I've got time on my hands and I'm in the mood for some good ol' hearty vegan eats.

    If you like your rice dishes in a single pot and full of flavour, allow me to also recommend these meat-free recipes for chickpea biryani and mushroom biryani. If your meals don't need to be gluten-free, this smoky bulgur pilav is also worth a look. 👀

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Jump to:

    • What is it? 🍲
    • Why I love it 💚
    • Test notes 📝
    • Veganise 🌿
    • The base 🍅
    • Spices 🌶️
    • Rice variety 🌾
    • Nutrition 🌱
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • More ideas 💡
    • Recipe 👨‍🍳

    What is jambalaya?

    Jambalaya is a rice dish originating from the Creole and Cajun cuisine of Louisiana in southern USA.

    Drawing on a variety of influences from Africa and Europe, it traditionally comprises rice, vegetables, seasonings, and meat such as smoked sausage, pork, chicken, and/or fish and crustaceans.

    Vegetarian Jambalaya Served on Plate with Chopped Fresh Parsley

    Why you'll love this recipe

    • It's hearty and nutritious
    • You'll need just one pot (with a tight-fitting lid)
    • It's full of flavour from all the aromatics and seasonings
    • It has a wide variety of textures despite being completely meat-free
    • Although it does require a few fresh ingredients, it uses plenty of pantry staples meaning there's a good chance you'll have a lot of what's needed
    Meat-Free Jambalaya Rice in Pot with Fresh Parsley

    Recipe testing notes

    • Tempeh vs. tofu: I’ve tried this recipe with both and enjoyed both. For me, it's just that little bit better with the firm texture of tempeh.
    • Pulses: I like chickpeas as they tend to have more bite than other legumes, however pulses such as black beans, black-eyed beans, pinto beans, or butter beans (a.k.a. lima beans) are also nice.
    • Rice: You want long-grain rice, but I'd avoid 'easy-cook' varieties if possible as I find these can turn a bit mushy. Basmati rice works well – see section below for more info.
    • Cajun seasoning: Whether homemade or shop-bought, the Cajun spice blend you use will determine whether or not you want to add a little extra heat (i.e. chilli powder or hot sauce) or smokiness (i.e. smoked paprika or vegan smoked sausage).
    Meat-Free Jambalaya Rice Dish on Plate with Selected Ingredients

    Making jambalaya vegan

    Whatever your take on a traditional jambalaya, it's clear that people tend to go in pretty very heavy on the animal products. So, in order to get big flavours while still delivering on a variety of textures, we need to chill out a bit and make a few plant-focused tweaks (that hopefully aren't too offensive to the good folks of Louisiana).

    Although protein is found in all plants, I do acknowledge that this dish would do well to address the 'meatiness' of its classic counterpart. With that in mind, I recommend a combination of tempeh and chickpeas for satisfying forkfuls of varying textures.

    Tempeh, Chickpeas, and Cashew Nuts in Bowls

    If you have them, I'd suggest adding raw cashews to the party. Not only are these nutty and nutritious, they also have the secondary benefit of imitating the shape of shrimp or prawns – a nice visual element for those who care deeply about appearances.

    Of course, any of the above could be replaced (or supplemented) with the likes of tofu or your favourite meat substitutes. Vegan chicken or smoky vegan sausage would be good choices – extra points for anyone who's managed to track down a company that makes vegan muskrat...

    Creating the base

    In Cajun and Creole cuisine, the so-called holy trinity of onion, celery, and green pepper provides the base for many dishes. In this jambalaya recipe, I've used both a green pepper and red pepper along with the onion and celery, not to mention a few cloves of chopped garlic for good measure.

    A common question people ask is whether or not tomato belongs in jambalaya. The simple answer is it depends – Creole 'red' jambalaya will often include tomatoes, whereas Cajun 'brown' jambalaya won't.

    In my case, I've gone with one tin of tomatoes to add an extra layer of flavour.

    Adding spices

    Whereas traditional jambalayas rely on various meat ingredients for flavour, this vegan version uses a clever combination of plant-based seasonings to deliver on taste.

    In addition to a homemade Cajun spice blend, I also include dried sage and bay leaves.

    A dollop of yeast extract then adds plenty of umami flavour, with red wine vinegar and hot sauce adding sharpness and tang to help balance everything out.

    See also these Cajun shredded tofu tacos and baked potato wedges.

    Seasonings and Flavourings for Vegetarian Jambalaya Recipe

    Best rice for jambalaya

    Jambalaya has its origins in the long-grain rice grown in Louisiana, which thrives there thanks to the warm climate. I find that basmati rice also works well as a long-grain variety, and it's what I've used here.

    Washing the rice: For one-pot dishes like this, I find that it's best to give the rice a good rinse to help prevent the grains from sticking together. Since you'll also be draining and rinsing the chickpeas, it makes sense to do these together before then adding to the pan.

    Want more vegan recipes with basmati rice? Take a look at this lentil and mushroom biryani and vegan pilau rice.

    White Long-Grain Rice in Bowl Overhead

    Nutrition info

    The grains, pulses, vegetables, and nuts in this hearty jambalaya provide a well-rounded meal packed full of healthy nutrients. In just one serving of this recipe, you'll find:

    • Calories: 434 kcal
    • Protein: 17 grams (34% of RDA)
    • Fat: 15 g (23% of RDA)
    • Fibre: 7 grams (29% of RDA)
    • Iron: 4 mg (22% of RDA)
    • Vitamin C: 60 mg (73% of RDA)
    • Vitamin A: 2264 IU (45% of RDA)

    (Amounts based on a third-party nutrition calculator)

    What you'll need

    I've covered a lot of the ingredient decisions in the sections above, but here's the full line-up of what you'll need for a top-drawer vegan jambalaya:

    • Tempeh, chickpeas, and cashews (optional) for a variety of textures and plenty of meat-free protein
    • Aromatics in the form of onion, celery, peppers, garlic, and tomatoes
    • Flavourings in the form of Cajun seasoning, sage, bay, yeast extract, red wine vinegar, and Tabasco hot sauce
    • Long-grain rice for fluffy, nicely separated grains
    Annotated List of Ingredients to Make Vegan Jambalaya

    How to make vegan jambalaya

    Optional step: If you want to remove some of the bitterness from the tempeh, add the cubes to a wide microwaveable bowl with a small amount of water and microwave for a couple of minutes. Remove and set aside.

    Using a large pan with a tight-fitting lid, heat one tablespoon of oil on a low-medium heat.

    Add the tempeh pieces and fry for 5-6 minutes until lightly golden on all sides. Remove and set aside.

    Recipe Process Shot – Frying Tempeh Pieces in Pan

    To the same pan, add the onion and celery and soften for 5 minutes. Season with salt and plenty of black pepper.

    Add the peppers and garlic and cook for another few minutes until starting to soften.

    Recipe Process Shot – Frying Aromatic Veg in Pan

    Once the aromatics have softened, add the tinned tomatoes, Cajun seasoning, yeast extract, red wine vinegar, dried sage, hot sauce, and bay leaves.

    Stir well and cook for 3-4 minutes to reduce some of the tomato liquid, increasing the heat slightly if necessary.

    Recipe Process Shot – Adding Meat-Free Flavourings to Pan

    Meanwhile, rinse the rice and drained chickpeas together in a colander.

    Recipe Process Shot – Rinsing Rice and Chickpeas in Colander

    Once the tomatoes have had a few minutes to cook down, add the rice, chickpeas, hot vegan stock, tempeh cubes, and cashews.

    Stir everything gently, bring to a simmer, then cover with a lid and reduce the heat to very low. Cook for 15 minutes and don't stir during this time.

    Recipe Process Shot – Adding Rice and Vegan High-Protein Ingredients to Pan

    After 15 minutes, turn off the heat and check quickly to make sure the rice grains are tender. Return the lid to the pan and leave to steam for another 5 minutes off the heat.

    Give the jambalaya a gentle stir, adjust the seasoning to taste, and serve.

    Recipe Process Shot – Perfectly Cooked Vegan Jambalaya Rice in Pan

    Serving suggestions

    This one-pot jambalaya is good to go as it is, but I usually like a sprinkling of fresh parsley and an extra dash of hot sauce (Tabasco if you're keeping things within the bounds of Louisiana).

    If you want to stick with the southern soul food theme, sides such as cornbread or corn on the cob would be welcome additions.

    Thinking a little more outside the box, my mind wanders towards cashew lime crema, pico de gallo, guacamole, and cashew parmesan as other ways to finish it off.

    • Vegan Lime Crema Recipe Feature
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    Recipe FAQ

    Do I need to wash the rice?

    I find that washing the rice helps to prevent the grains from sticking together. You'll be draining and rinsing the chickpeas anyway, so it makes sense to do both.

    Can I use dried chickpeas?

    Dried chickpeas will need to be cooked in advance before using in this recipe. For more info, check out my post on how to cook dried chickpeas.

    Is this recipe gluten-free?

    To ensure this recipe is 100% gluten-free, use a vegan stock that is labelled as such (or just use water). You may also want to check any sides or toppings that you include.

    How long will it keep in the fridge?

    Once it has cooled down, store the jambalaya in the fridge in an airtight container for up to three days.

    Can I freeze leftovers?

    Freeze leftovers for 2-3 months and defrost and reheat thoroughly before eating.

    Variations and tips for vegan jambalaya

    • Basic version: If you want to strip this recipe back for a much simpler (and slightly cheaper) version, you could skip ingredients such as the tempeh, cashews, red wine vinegar, sage, and bay leaves to create a tasty chickpea jambalaya.
    • Rice: Some long-grain rice varieties may take slightly longer to cook than basmati, in which case check after 15 mins and add a little extra liquid if necessary.
    • Larger batches: If scaling up the amounts, note that the cooking time may need to increase slightly.
    Vegan Cajun Jambalaya with Tempeh and Chickpeas

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you might also enjoy:

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    You can also check out my full list of vegan one-pot recipes.

    Full recipe

    One-Pot Vegan Jambalaya Overhead

    Hearty Vegan Jambalaya

    The Pesky Vegan
    This delicious vegan jambalaya recipe features Cajun spices, tender rice grains, aromatic veg, meaty tempeh pieces, chunky chickpeas, and nutty cashews for a flavour-packed comfort dish that comes together in one pot.
    5 from 2 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Main Course
    Cuisine American, Cajun, Creole, Gluten-free, Vegan
    Servings 6
    Calories 434 kcal

    Ingredients
     

    • 2 tablespoons cooking oil, divided
    • 7 oz (200 g) tempeh or tofu, cut into small cubes
    • 1 onion, chopped
    • 2 celery ribs, chopped
    • 2 bell peppers, chopped (I used green and red)
    • 6 garlic cloves, chopped
    • 1x 14 oz (400 g) tin tomatoes
    • 1½ tablespoons Cajun seasoning (shop-bought or homemade – see notes)
    • 1½ tablespoons yeast extract
    • 1 tablespoon vegan red wine vinegar
    • 1 teaspoon dried sage
    • 1 teaspoon hot sauce (such as Tabasco, plus more to taste)
    • 2 bay leaves
    • 1½ cups (270 g) basmati rice (or other long-grain white rice)
    • 1x 14 oz (400 g) tin chickpeas, drained and rinsed
    • ½ cup (70 g) raw cashews (optional)
    • 3½ cups (840 ml) hot vegan stock
    • Salt and black pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Optional step: If you want to remove some of the bitterness from the tempeh, add the cubes to a wide microwaveable bowl with a small amount of water and microwave for a couple of minutes. Remove and set aside.
    • Using a large pan with a tight-fitting lid, heat one tablespoon of oil on a low-medium heat. Add the tempeh pieces and fry for 5-6 minutes until lightly golden on all sides. Remove and set aside.
    • To the same pan, add the onion and celery and soften for 5 minutes. Season with salt and plenty of black pepper.
    • Add the peppers and garlic and cook for another few minutes until starting to soften.
    • Once the aromatics have softened, add the tinned tomatoes, Cajun seasoning, yeast extract, red wine vinegar, dried sage, hot sauce, and bay leaves. Stir well and cook for 3-4 minutes to reduce some of the tomato liquid, increasing the heat slightly if necessary.
    • Meanwhile, rinse the rice and drained chickpeas together in a colander.
    • Once the tomatoes have had a few minutes to cook down, add the rice, chickpeas, hot vegan stock, tempeh cubes, and cashews. Stir everything gently, bring to a simmer, then cover with a lid and reduce the heat to very low. Cook for 15 minutes and don't stir during this time.
    • After 15 minutes, turn off the heat and check quickly to make sure the rice grains are tender. Return the lid to the pan and leave to steam for another 5 minutes off the heat.
    • Give the jambalaya a gentle stir, adjust the seasoning to taste, and serve with fresh parsley and hot sauce.
      🌱 Serving suggestions >
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Basic version: If you wanted to strip this recipe back, you could skip ingredients such as the tempeh, cashews, red wine vinegar, sage, and bay leaves to create a tasty chickpea jambalaya.
    Microwaving tempeh: Steaming the tempeh in the microwave can help to remove any bitterness, but is not always necessary depending on your preferences or the variety you're using.
    Cajun seasoning: You can either use a store-bought version or make your own simple mix with similar quantities of garlic powder, paprika, cayenne pepper, ground black pepper, and oregano (see my recipe for homemade Cajun seasoning).
    Rice: Some long-grain rice varieties may take slightly longer to cook than basmati, in which case check after 15 mins and add a little extra liquid if necessary.
    Larger batches: If scaling up the amounts, note that the cooking time may need to increase slightly.
    Gluten-free: To ensure this is 100% GF, use a vegan stock that is labelled as such (or just use water). You may also want to check any sides or toppings that you include.
    Storage: Once cooled down, store the jambalaya in the fridge for up to three days or freezer for several months. Reheat thoroughly before eating.
    See recipe testing notes and recipe FAQ sections for more info.
     
    * The nutrition info below is for one serving, based on a total of six servings.

    Nutrition

    Calories: 434kcalCarbohydrates: 62gProtein: 17gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 552mgPotassium: 762mgFiber: 7gSugar: 7gVitamin A: 2264IUVitamin C: 60mgCalcium: 111mgIron: 4mg
    Nutrition Facts
    Hearty Vegan Jambalaya
    Amount Per Serving
    Calories 434 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 3g19%
    Trans Fat 0.03g
    Polyunsaturated Fat 5g
    Monounsaturated Fat 5g
    Sodium 552mg24%
    Potassium 762mg22%
    Carbohydrates 62g21%
    Fiber 7g29%
    Sugar 7g8%
    Protein 17g34%
    Vitamin A 2264IU45%
    Vitamin C 60mg73%
    Calcium 111mg11%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword jambalaya with basmati, meat-free jambalaya, vegan Cajun recipe, vegan one-pot rice, vegetarian jambalaya
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Katy

      March 02, 2025 at 10:59 am

      5 stars
      Great recipe and really easy! I would say serves 4 if you're not serving with anything else, but we are possibly a bit fat on the portion sizes! Thanks for sharing it, will be making this one again.

      Reply
    2. Michelle

      February 27, 2024 at 9:31 am

      This is great! I made it with brown easy cook rice as that's all I had in the cupboard - it took a lot longer for the rice to cook and it was a bit mushy as you'd suggested it would be for an easy cook variety, but still absolutely delicious. This will be added to our 'batch cook' recipes for meal prep. Thank you!

      Reply
      • The Pesky Vegan

        March 04, 2024 at 12:24 pm

        Glad to hear you still enjoyed it – I'd definitely recommend trying it out with white basmati (or another long-grain white rice) if you get the chance!

        Reply
    3. Megan

      February 02, 2024 at 2:41 pm

      I haven't made this yet, but as a girl born and raised in Cajun country (aka brown jambalaya) I will definitely give this a try! I am always excited to find good vegan recipes of the classics I grew up with! I was so excited to see the acknowledgement of the different versions Cajun vs creole! Thinking this will be dinner for tonight!

      Reply
      • The Pesky Vegan

        February 20, 2024 at 8:07 pm

        Cheers, hope you enjoyed it!

        Reply
    4. Helen Markwood

      October 16, 2023 at 9:54 am

      5 stars
      This recipe was superb. I shall definitely be making this for our Intercultural picnic next weekend (in Spain). I made only one substitution which was paella rice in place of long grain.

      Reply
      • The Pesky Vegan

        October 16, 2023 at 12:11 pm

        Cheers Helen, hope it goes down well at the picnic!

        Reply

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