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