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Plate of Vegan Jambalaya with a fork.
Vegan Jambalaya (Slow Cooker or Stove Top!)
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This easy vegan jambalaya is made with a spicy mixture of rice, red beans and peppers. It cooks up quick and easy on the stove, or you can let it simmer away in the slow cooker!

Course: Entree
Cuisine: Cajun
Servings: 6 -8
Calories: 383 kcal
Author: Alissa
Ingredients
  • 1 tablespoon olive oil (this can optionally be omitted for the slow cooker method)
  • 1 green bell pepper, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3 cups vegetable broth, plus more as needed (4 cups or more for the slow cooker method)
  • 1 (14 ounce or 400 gram) can diced tomatoes in sauce
  • 2 tablespoons cayenne pepper hot sauce, or to taste
  • 2 cups basmati rice
  • 1 (14 ounce or 400 gram) can kidney beans, drained and rinsed
  • 2 cups chopped vegan sausage optional, I like Field Roast brand
  • 3 scallions chopped
Instructions
Stove Top Method
  1. Coat the bottom of a large pot with the oil and place over medium heat.

  2. When the oil is hot, add the bell pepper, celery, and onion. Sweat the veggies for 5 minutes, until they begin to soften.

  3. Stir in the garlic and spices (paprika through oregano). Sauté them for about 1 minute, until very fragrant.

  4. Stir in the broth, tomatoes, hot sauce, and rice. Raise the heat and bring the liquid to a boil.

  5. Lower the heat so that the liquid is at a very low simmer, give the pot a stir, and cover it.

  6. Cook the mixture for about 20 minutes, until the rice is tender and the liquid has been absorbed.

  7. If using the sausage, brown the pieces in a skillet while the rice cooks.

  8. When the rice has finished cooking, remove the pot from heat and let it sit with the lid on for about 5 minutes.

  9. Remove the lid from the pot and fluff the rice with a fork. Stir in the beans and sausage. Season the jambalaya with salt to taste.

  10. Transfer to plates and top with scallions.

  11. Serve.

Slow Cooker Method
  1. Optional: Begin by following steps 1 to 3 of the stove top method, then transfer the veggies and spices to the slow cooker.

  2. Place all ingredients through hot sauce into the slow cooker, using 4 cups of broth. Do not add the rice at this point. Stir to combine.

  3. Cover and cook for 4-5 hours.

  4. If the liquid is near simmering at this point, leave the slow cooker on low. Otherwise, raise the heat to high. Stir in the rice.

  5. Cover and cook for another hour to hour and a half, stirring in additional hot broth if the mixture becomes too dry during cooking.

  6. If using sausage, brown it in a skillet when the rice has almost finished cooking.

  7. When the rice is tender and the liquid has been absorbed, turn off the slow cooker and leave the lid on for 10 minutes.

  8. Stir the beans and sausage into the mixture. Season with salt to taste.

  9. Served topped with scallions.
Recipe Notes

Nutrition information does not include vegan sausage, since there's so much variation among brands.

Nutrition Facts
Vegan Jambalaya (Slow Cooker or Stove Top!)
Amount Per Serving (2 cups (without sausage))
Calories 383 Calories from Fat 56
% Daily Value*
Fat 6.2g10%
Saturated Fat 1.1g6%
Sodium 845mg35%
Potassium 822mg23%
Carbohydrates 69.6g23%
Fiber 9.1g36%
Sugar 5.4g6%
Protein 13.8g28%
Calcium 80mg8%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.