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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    One-Pot Vegan Jambalaya

    Published: Mar 24, 2018 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    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.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Course: Main Course
    Cuisine: Spanish, Vegan, vegetarian
    Keyword: Delicious Everyday, how to make vegan jambalaya, jambalaya without meat
    Servings: 8 servings
    Calories: 449kcal
    Author: Oh My Veggies

    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

    Calories: 449kcalCarbohydrates: 13gProtein: 66gFat: 13gSaturated Fat: 2gCholesterol: 175mgSodium: 309mgPotassium: 1424mgFiber: 3gSugar: 6gVitamin A: 4300IUVitamin C: 60.1mgCalcium: 172mgIron: 3.2mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!

    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!

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    Delicious Everyday, Gluten Free Vegetarian Recipes, One-Pot Vegetarian Recipes, Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes DE

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

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