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    Home » Recipes » Vegan Main Dishes

    One-Pot Vegan Jambalaya

    Published: Mar 24, 2018 · Updated: Apr 13, 2022 · by Nicole · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    One-Pot Vegan Jambalaya
    One-Pot Vegan Jambalaya
    One-Pot Vegan Jambalaya
    One-Pot Vegan Jambalaya
    One-Pot Vegan Jambalaya
    One-Pot Vegan Jambalaya
    One-Pot Vegan Jambalaya

    This Vegan Jambalaya is packed with flavor from fresh veggies and tons of spice! And this one pot meal is easy to prepare in under an hour.

    vegan jambalaya
    jambalaya from ingredients at publix

    I’ve been thinking about creating a Vegan Jambalaya recipe for quite a while. I just love spicy food and the flavors and spice in traditional jambalaya are amazing.

    It’s typically loaded with tomatoes, onions, paprika, oregano, cayenne pepper, thyme, and garlic. Doesn’t that sound divine? I had to create a meatless version of this Creole favorite!

    So when I saw my favorite Mahatma Rice was included in the Spring Savings sales at Publix, I had to grab a few packages and try my hand at this One-Pot Vegan Jambalaya.

    And if this sounds delicious to you, make sure you also grab a free copy of my five favorite one-pot vegan meals - in a handy printable!

    Let’s Make Vegan Jambalaya!

    meatless vegan jambalaya in a serving bowl

    You won’t believe how simple this recipe is to prepare. I love how flexible it is – you can pretty much use any combination of veggies that you have on hand. I used a mix of purple sweet potatoes, green beans, colorful bell peppers, sweet onions, and mushrooms.

    Aren’t these veggies gorgeous? I was so excited to find these purple sweet potatoes – they add so much color to the dish.

    fresh veggies for vegan jambalaya

    Start off by simply washing and chopping all the vegetables. Then, quickly sauté them in a bit of olive oil. I cooked the potatoes for a few minutes before adding everything else, since they take a bit longer to soften.

    Next, add the spice! I used a Creole seasoning mix and a generous amount of garlic. If you prefer to make your own creole seasoning for the jambalaya – you can make a mix of paprika, dried oregano, salt, black pepper, dried basil, cayenne pepper, dehydrated onion, thyme, and garlic powder.

    Then add a bit of TABASCO® Sauce to kick up the heat! I love the unique flavor of this sauce – there’s nothing else quite like it. And guess what? The TABASCO Sauce is also included in the Spring Savings Sale at Publix!

    cooking vegan jambalaya

    Once the veggies and spices are cooked, add some fire roasted tomatoes and vegetable broth. This ends up being the cooking liquid for the rice – and it makes the jambalaya so much more flavorful than just cooking the rice with water.

    When the broth comes up to a boil, add the rice and simmer for about 20 minutes. I used the Mahatma long grain rice, which is totally perfect for this veggie jambalaya.

    And that’s it – perfect vegan jambalaya in under an hour!

    serving vegan jambalaya

    Shop the Publix Spring Savings Sale

    Note: This particular sale has ended - but check out the latest promotions at Publix for more great deals.

    Make sure you grab some of that delicious Mahatma Rice and TABASCO Sauce while the Publix Spring Savings Sale is still going! They are really the stars of this recipe.

    vegan jambalaya with rice and hot sauce

    And don't forget to snag a copy of my free one-pot vegan meals printable - packed with all my favorite one-pot vegan recipes.

    One-Pot Vegan Jambalaya

    One-Pot Vegan Jambalaya

    This Vegan Jambalaya is packed with flavor from fresh veggies and tons of spice! And this one pot meal is easy to prepare in under an hour.
    5 from 5 votes
    Print Pin Save Saved!
    Course: Main Course
    Cuisine: Spanish, vegan, vegetarian
    Keyword: how to make vegan jambalaya, jambalaya without meat
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Calories: 449kcal
    Author: Delicious Everyday
    8 servings

    Ingredients

    • 1 ½ cups Mahatma® Extra Long Grain Enriched Rice uncooked
    • 2 tbsp TABASCO® Sauce
    • 1 sweet potato peeled and chopped
    • 6 oz green beans washed and trimmed
    • 1 yellow onion peeled and chopped
    • 2 cups bell pepper chopped
    • 8 oz mushrooms washed and sliced
    • 14.5 oz canned tomatoes fire roasted
    • 1 tbsp Creole seasoning
    • 2 garlic cloves peeled and minced
    • 3 cups vegetable broth
    • 2 tbsp olive oil
    • salt and pepper to taste
    • 2 tbsp fresh cilantro chopped for garnish

    Instructions

    • Heat olive oil in large, deep pan over medium heat.
    • Add sweet potato and cook until slightly softened, about 7 minutes.
    • Add bell peppers, onions, and green beans to the pan. Cook for additional 3-5 minutes, until just beginning to brown.
    • Add garlic, Creole seasoning, mushrooms, salt, and pepper. Cook for 3-4 minutes, until mushrooms are softened.
    • Stir in tomatoes, including the liquid from the can, and vegetable broth. Mix well.
    • Season with salt and pepper, to taste.
    • Bring mixture to a boil.
    • Reduce heat. Add rice, and cover with a lid or piece of aluminum foil.
    • Simmer for 20 minutes, until rice is tender.
    • Serve hot, garnished with the fresh cilantro.

    Nutrition (Estimated)

    Calories: 449kcalCarbohydrates: 13gProtein: 66gFat: 13gSaturated Fat: 2gCholesterol: 175mgSodium: 309mgPotassium: 1424mgFiber: 3gSugar: 6gVitamin A: 4300IUVitamin C: 60.1mgCalcium: 172mgIron: 3.2mg
    Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.

    If you decide to give this Vegan Jambalaya a try, please let me know how it turns out!

    Want more delicious recipes?

    Subscribe to the Delicious Everyday weekly newsletter. You will get my complimentary guide to vegetarian pantry essentials, and you’ll never miss another recipe!

    More Vegan Main Dishes

    • Vegan Beet Wellington
    • Vegan Vegetable Wellington
    • Sweet Potato Chickpea Curry
    • Vegan Stuffed Shells

    Reader Interactions

    Comments

    1. Anon says

      August 23, 2018 at 9:44 pm

      What do you mean by fire roasted tomatoes? Diced, crushed, whole?

      Reply
      • Nicole says

        September 12, 2018 at 6:51 am

        You will find the canned tomatoes labeled "fire roasted tomatoes" at just about any grocery store. It simply means they were roasted before canning. If you have trouble for some reason, you can use any canned diced tomatoes.

        Reply
    2. Kristeena says

      March 28, 2018 at 11:25 am

      Totally saved this recipe!! I seriously LOVE the vegan take on this dish 😉 Thanks girl!

      Reply
    3. Nicole Kamai says

      March 27, 2018 at 2:28 am

      5 stars
      We eat meat but I love that there is no dairy in it since I am dairy free! We love jambalaya in our house!

      Reply
      • Nicole says

        March 27, 2018 at 12:30 pm

        Thank - I hope you give it a try! My husband eats meats also, but he loved this!

        Reply
    4. karen says

      March 26, 2018 at 2:20 pm

      Wow- that looks delish! My husband is going to love this dish, making this week!

      Reply
      • Nicole says

        March 27, 2018 at 12:31 pm

        Thanks! Hope you give it a try. 🙂

        Reply
    5. Savannah says

      March 26, 2018 at 2:11 pm

      I've loved jambalaya since my very first trip to New Orleans. This veggie version looks incredible!

      Reply
      • Nicole says

        March 27, 2018 at 12:31 pm

        Thank you! New Orleans has so much amazing food!

        Reply
    6. Karin says

      March 26, 2018 at 2:01 pm

      Yum!! Vegan and jambalaya in once sentence is the perfect mix!! Thanks for sharing!

      Reply
      • Nicole says

        March 27, 2018 at 12:31 pm

        Thanks! Hope you try it out.

        Reply
    7. Emily says

      March 26, 2018 at 1:56 pm

      5 stars
      I love making Jambalaya! Never thought about making a vegan one before, definitely need to give this a try!

      Reply
      • Nicole says

        March 27, 2018 at 12:32 pm

        Thanks! I love making non-veggie dishes into veggie ones!

        Reply
    8. Kate says

      March 24, 2018 at 3:40 pm

      5 stars
      Oh, I wish we had those purple sweet potatoes here. We barely have the regular ones these days

      Reply
    9. Rhonda @ Change In Seconds says

      March 24, 2018 at 5:26 am

      Looks delicious!

      Reply

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    Nicole - Vegetarian Food Blogger

    Nicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

    the one pot vegan cookbook, by nicole malik
    5 day vegetarian challenge

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