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!
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.
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!
What to serve with Jambalaya?
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.
Serve this with my Vegan Cornbread for an easy side dish.
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.
You can buy packaged vegan chorizo or make a home-made gluten-free version
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:
Nutrition Information for Vegan Jambalaya
This veggie 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 vegan meals that are also healthy, you’ll love these:
- These Vegan Chicken Taquitos are so easy to throw together!
- Easy Vegan Lasagna is so tasty and flavorful and filling too!
- This Meatless Baked Ziti is a go-to weeknight favorite!
I hope you love this spicy Vegan Jambalaya as much as we do! If you decide to make it, snap a photo and use #namelymarly to share it on Instagram. We love seeing your photos!
- 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.
Enjoy this tasty vegan meal!