This Vegetable Jambalaya is true soul food! It’s a hearty, one-pot rice dish loaded with bold flavours and plenty of spice. Inspired by Louisiana’s Creole kitchen, this Vegetarian Jambalaya recipe brings together French and Spanish influences with a plant-based twist. Instead of sausage or seafood, we’re adding kidney beans for protein, tomatoes for rich umami, and a smoky mix of paprika, cayenne, and herbs.
The best part? This one-pot meal requires just 15 minutes of prep time. After that, the pot does the work, leaving you with a warming, smoky rice skillet that’s as easy on the washing up as it is on the palate.
Ingredients for Jambalaya with Vegetables
Jambalaya is all about big flavours and simple ingredients. Despite what looks to be a long list of ingredients, this is actually relatively quick meal to pull together — other than some chopping there is really no work to be done. Though, if you’re looking to for something speedier, use white rice. BUT trust me, you’re going to love the nutty taste of short-grain brown rice. It’s my favourite!
Here’s what goes into this vegetarian version:
- onions, carrots, celery, sweet red pepper, garlic + olive oil to kick things off
- organic canned tomatoes + wine + vegetable or chicken broth + spices to deepen the flavor
- short-grain brown rice cause what’s a jambalaya without rice? And brown rice cause its nutty, delicious and oh-so-good for you!
- Mix in a can of your favourite beans plus some fresh parsley and serve it up topped with more fresh herbs or chopped green onions — or both and dig in!
This Louisiana-style rice dish is something I have been making for years. I sometimes make it with a mix of hot and sweet paprika instead of smoked paprika, or just sweet paprika and cayenne in a seafood version with prawns, swordfish and monkfish. But in the end I tend to gravitate towards a jambalaya with the delicious woodsy, smokey flavour of smoked paprika. This is my favourite for a creating a full-flavoured vegetarian dish.
How to Make this One-Pot Vegetable Jambalaya (Step by Step + VIDEO)
This vegetarian Jambalaya is wonderfully straightforward. Just chop a few vegetables, let everything simmer away, and dinner’s done.
- Cook the vegetables
Sauté the onion, celery, carrots, peppers, and garlic with the spices until softened and fragrant. - Add the rice and liquids
Deglaze with wine, then stir in the rice and stock. Bring it all to a gentle simmer and let the flavours come together. - Finish with beans
Stir in the kidney beans and cook until heated through. Sprinkle with fresh parsley and spring onions before serving.
For exact amounts and timings, scroll down to the printable recipe card.
Shopping Tips for Your Veggie Jambalaya
- Pan choice: A large, deep skillet or sauté pan is ideal for even cooking.
- Rice: Short-grain brown rice is worth it for flavour and texture. Find it in organic or health food shops.
- Smoked paprika: Available in mild or hot – choose depending on your spice preference.
Why You’ll Love This Vegetable Jambalaya
- Big on flavour: Smoky, spicy, and deeply aromatic.
- Hearty and wholesome: With beans, wholegrain rice, and loads of vegetables.
- One-pot cooking: Easy to make, easy to clean up.
- Vegan-friendly: Simple swaps keep it 100% plant-based.
- Meal prep ready: Even better the next day, making it perfect for leftovers.
If you love this vegetarian Jambalaya, you might also enjoy other rice-based favourites like a vegetable curried rice or a Spanish-inspired Paella with Prawns and Chorizo.
Vegetable Jambalaya (Creole One-Pot Rice Recipe)
A classic cajun one-pot recipe for vegetable jambalaya that is packed with deliciously warm smokey flavors. Easy to make, healthy and suitable for anyone following a vegan, vegetarian, or gluten-free diet. Depending on how hungry you are, serves 4-6.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 2 tablespoons olive oil
- 3 small yellow onions, finely chopped
- 1 large carrot, diced
- 2 celery stalks, thinly sliced
- 1 large red bell pepper, seeds removed and diced
- 3 large cloves garlic, minced
- 1 x 400 g can organic diced tomatoes
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon cayenne pepper
- a few good grinds of black pepper
- 1 teaspoon sea salt
- 2 bay leaves
- 1/2 cup dry white wine
- 1 cup short-grain brown rice (200 g)
- 550 ml chicken or vegetable broth
- 1 x 400 g can kidney beans (or mixed beans), drained and rinsed
- 1 small bunch chopped fresh flat-leaf parsley, plus some reserved for garnish
- Green onion finely sliced, to garnish (optional)
Method
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Using a large deep-bottomed skillet or wok, heat the olive oil over medium-high heat, Sauté the onion, carrot, celery and red pepper for 5 minutes. Add the garlic, diced tomatoes, spices, salt and pepper. Cook, stirring often, 5 to 6 minutes.
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Add the wine and, cook 1-2 minute, stirring, until reduced slightly. Stir in the rice, broth and bay leaves. Bring mixture to a boil. Lower heat and gently simmer, covered, for 45 minutes or until rice is tender.
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Taste and season with more salt, if desired.
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Stir in beans, cover and cook for 5-10 minutes more, until the beans are warmed through. Add the parsley and stir in.
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Ladle the jambalaya into serving bowls and garnish with chopped green onion and more parsley. Enjoy!
Rezept Video
Notes
- I like to use chicken broth for this recipe as I find it more flavourful, of course if you are following a vegan or vegetarian diet, use vegetable broth or combination of vegetable broth and water.
- If you’re vegan, simply skip the wine or replace it with a vegan-certified option. A little more broth works too.
- The leaves from the celery can also be added to the jambalaya or use them as a garnish before serving. The fresh parsley can also be added at the same time as the beans, but in winter I like to add it to the dish just before serving as it adds some fresh, light flavours to the dish. As you will!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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First published: 23. Februar 2019 • Last updated: 28. August 2025
