Best Easy Vegan Jambalaya Recipe

Best Vegan Jambalaya Recipe brings the cajun seasoning of New Orleans flavors home!  Easy jumbalaya recipes celebrate brown rice, creole seasonings, and steamed veggies. This homemade jambalaya is a healthy, easy vegan dinner perfect for meal-prepping! It’s made with simple vegetarian chorizo that’s hearty and delicious. See my tips for making slow cooker healthy jambalaya in a crockpot!

A white bowl with jambalaya with the words: Vegan Jambalaya at the top.

This is more than a vegan recipe blog. I travel sometimes too! And sometimes when you’re traveling as a vegan, finding food can be tough.

Actually, finding vegan food while traveling is easy these days. Finding great vegan food can be tough. When I traveled to New Orleans, I was surprised to find many options.

I talked more about my vegan travels on Marly Minute: Traveling While Vegan.

Flavors of Vegan in New Orleans

We had the biggest surprise in New Orleans when we spent the day cruising around the French Quarter and discovered a great little joint that served Vegan Jambalaya.

I knew I would have to find a way to make jambalaya vegan from scratch!  You might look at this dish and think of some of other spicy dishes like Vegan Taco Soup and Crispy Orange Tofu.

Confession: I always catch myself using creative spelling with this dish. Is it jumbalaya? Or Jambalya? However you spell it, be sure and have some for dinner tonight!

This is the best jambalaya recipe because it’s easy to make and creates lots of leftovers. I like to include it in my meal prep routine for that reason alone.

What should I serve with Jambalaya?

There are lots of New Orleans approved, southern-style dishes that you can serve with Jambalaya, such as cooked collard greens, corn on the cob, cooked chard, and of course, cornbread!

What is jambalaya?

Jambalaya is a popular New Orleans-based rice dish with international influences. Traditionally, it’s made with meat, vegetables, seasonings, and rice. It’s an easy dish to make vegetarian because of it’s heavy reliance on plant-based ingredients and seasonings.

What is the difference between gumbo and jambalaya?

Both Gumbo and Jambalaya are popular New Orleans-based dishes involving rice and cajun seasonings. However, gumbo is more of a soup or stew and jambalaya is more like a casserole. Both typically involve adding meat and/or seafood. However, it’s easy to transform these into plant-based dishes.

Speaking of cornbread, be sure and make this Vegan Cornbread for an easy side dish. 

Vegan Jambalaya in a white bowl topped with steamed asparagus and veggies.

Simple Vegan Meals

If you’re a beginner at vegetarian or vegan diets, it’s important to find simple vegan main dishes. Most people are looking for quick, yummy, veggie focused recipes. This fast vegan meal comes together quick and easy. And I just really love these simple, spicy vegetarian recipes!

Brown rice, bell peppers, a red onion, and tempeh on a cutting board, the ingredients to make homemade vegan chorizo.

You can buy packaged vegan chorizo or make a home-made gluten-free version[/caption]

How to Make Vegan Jambalaya

If there’s one thing I’ve learned, it’s that I like to keep my vegan recipes easy! That’s why I’ve made this vegetarian jambalaya recipe so easy to throw together. This is especially true since I made the homemade brown rice ahead of time. You can even make up a big batch of brown rice and freeze it!

I’m recommending my own cajun seasoning recipe. You can always add more salt if you need it. That’s the beauty of making things at home — you get to make it exactly to your taste!

Step One: Cook the Aromatics

Begin by heating oil in a skillet over medium heat and adding chopped onions. Cook until the onions are translucent, about 5 minutes. Remove from heat and add chopped garlic, peppers and celery. Set aside.

Step Two: Add Rice and Other Ingredients

Next, add the rice, seasonings, chopped tomatoes, tamari (gluten-free soy sauce), and vegetable stock. Place the skillet back on the burner and heat it up to medium heat. Then add the vegan chorizo (I used Yves Chorizo). Bring it all to a simmer and reduce heat to low. Cook for 15 – 20 minutes.

Alternatively, add all the ingredients (besides veggies for steaming) to a slow cooker and cook on low for 4 hours.

Step Three: Add Steamed Veggies

The final step is to steam veggies such as asparagus, yellow squash, bell peppers and more. Steam them until just tender.

Portion servings into individual dishes and top with steamed veggies. Feel free to add hot sauce like tabasco or sriracha.

This veggie Jambalaya is:

  • Spicy
  • Healthy
  • Nourishing
  • Easy-to-Make
  • Colorful!

Nutrition Information for Vegan Jambalaya

This vegetable Jambalaya is like so many of my great vegan recipes for weight loss too. The brown rice will help keep you full and nourished! There are 294 calories per serving.

Add a can of pinto beans to this recipe to make veggie jambalaya with beans. It’s a complete meal!

Love Easy Healthy Vegan Recipes?

If you love easy to make spicy vegan recipes that are also healthy, you’ll love these:

I hope you love this spicy Vegan Jambalaya as much as we do! It’s fun to have vegan cajun recipes as part of your weekly meal prep. If you decide to make it, snap a photo and use #namelymarly to share it on Instagram. We love seeing your photos!

Vegan Jambalaya is a delicious medley of brown rice, vegan sausage, seasoning, and steamed veggies!

Vegan Jambalaya

Bring the flavors of New Orleans home with this Vegan Jambalaya that celebrates brown rice, creole seasonings, and steamed veggies.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: Vegan Jambalaya
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 294kcal
Author: Namely Marly


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 teaspoon brown sugar
  • 2 – 4 cloves of garlic chopped
  • 1/4 cup chopped sweet bell pepper green, red, or yellow
  • 1/4 cup chopped celery
  • 2 cups cooked brown rice
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper more or less to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 cup fresh tomatoes chopped
  • 1 tablespoon tamari , or soy sauce
  • 1/2 – 1 cup vegetable stock
  • 2/3 cup Vegan Chorizo
  • Steamed veggies of your choice I used asparagus, sweet peppers, mushrooms, and summer squashes


  • Warm up the oil in a skillet over medium heat and onion and cook until translucent. Add the brown sugar and raise the heat a bit and cook until the onions take on a caramelized look, nice and browned on the edges. Remove from heat.
  • Add the chopped garlic, peppers, and celery and stir. I like for these ingredients to take on a little of the leftover heat from the pan, but not to cook too quickly at this point.
  • Add the rice, seasonings, chopped tomatoes, tamari (or soy sauce) and vegetable stock and stir until well combined. Place the skillet back on the burner and heat it up to medium heat again. When you’re ready, add the sausage. The Yves Chorizo sausage seems to work best by stirring it into the mixture (rather than leaving it as slices). You can use the full package if you’d like a stronger sausage flavor. Bring this to a simmer and then reduce heat to low.
  • In the meantime steam the veggies of your choosing and serve them over the warm Vegan Jambalaya.


To make this recipe in a crockpot, cook the onion in the skillet as directed. Then add the remaining ingredients (except the vegetables and chorizo) in a crockpot. Cook on low for 4 hours. Before serving add the vegan chorizo and cook for another 15 minutes to heat it through. Then add steamed veggies and serve.
Nutrition Facts
Vegan Jambalaya
Amount Per Serving
Calories 294 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g5%
Sodium 334mg14%
Potassium 341mg10%
Carbohydrates 33g11%
Fiber 4g16%
Sugar 3g3%
Protein 11g22%
Vitamin A 1720IU34%
Vitamin C 16.5mg20%
Calcium 53mg5%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy this tasty vegan meal!

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18 Responses to Best Easy Vegan Jambalaya Recipe

    • I can testify that this was a very easy dish to reheat and serve the next day. And noting how quickly it went from leftovers to gone…I think others in this house agree!

    • No beef or pork or any of the like. Just lots of the good stuff…especially if you like things on the spicy side!

  1. This looks awesome! I am a huge fan of soy chorizo (I particularly love Trader Joe’s version) so I’ll definitely give it a try.

    Also, interesting point about how the proliferation of vegan options in fast food and convenience food presents a challenge in making healthy choices. I think you’re right and it’s something I’m going to keep in mind, especially since health (and avoiding many of the diseases that run in my family!) was a big reason for me to go vegan in the first place.

    • It’s hard to believe, but vegans can be unhealthy. Potato chips? Oreo cookies? French fries? All vegan…and if consumed in high quantities can do some serious damage to a healthy diet. The trick is moderation and planning. I am a french fry freak (pardon the alliteration), so I just try to space them out a little.

  2. This looks so yummy! I have some Field Roast sausages on hand, but I think Tofurkeys beer brats might be good in this recipe too 🙂 can’t wait to try it!

    • Thanks so much Lee! I’m so glad you love it! It’s so funny too because I’ve been craving this so it’s on my list to make this week! ❤️

  3. I added some carrots to give a little texture and cooked them just enough to be tender-crisp. I also omitted the sugar as I cook with refined ingredients as little as possible. It was still very delicious and I will make this again!

  4. Although this isn’t the best jambalaya I’ve ever had, I do think it is worth making. The bell pepper adds a nice sweetness to the dish that I liked. If I were to remake this, I think I’d leave out a little bit of either the oregano or thyme. Most important thing is make sure you chop everything up and cook the rice before you begin.


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