Vegan Jambalaya

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Vegan Jambalaya

Jill Dalton
This Vegan Jambalaya recipe is a simple one pot meal that is packed with bold flavors. The added cabbage is a great way to amp up the nutrition without compromising the flavor or texture of this dish. This is a great recipe to make on the weekend and store the leftovers for lunches during the week.
4.69 from 19 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 4
Calories 299 kcal



  • Sauté onions, red bell peppers and garlic for 5 minutes. If they start to stick to pan, add a tablespoon of water to the pan while cooking.
  • Add remaining ingredients to the pan except for the lemon and green onions.
  • Stir together ingredients, bring up to a boil, cover and lower temperature to medium low.
  • Cook with the lid on for 30-40 minutes or until the rice is soft.
  • Stir in the lemon juice and sprinkle green onions on top before serving.


Calories: 299kcalCarbohydrates: 62gProtein: 12gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 728mgPotassium: 979mgFiber: 12gSugar: 12gVitamin A: 2336IUVitamin C: 81mgCalcium: 133mgIron: 5mg

10 thoughts on “Vegan Jambalaya”

  1. I made this today there’s so much about it that I love but it’s pretty bland. I’m wondering if I did something wrong?

    1. Annette, I’ve made this twice now and have to agree with you. Plus for some reason my rice was undercooked both times even though I cooked it for well over 40 minutes. I ended up adding a can of corn which helped a bit. I usually love the recipes on this show but I think this is the last time making it for me.

  2. Do you think this would freeze well? My dad is visiting in a few weeks and I want to have some plant based foods prepped and ready to go for him! Thanks!

  3. I just made for the 1st time. It won’t be the last. Although it won’t be a go to recipe for me, it will certainly add variety to my diet. For me, also a nice way to integrate more rice. This channel doesn’t disappoint.

  4. I thought this was great just as is! I was a little shy with the jalapeno and it turned out that I could have used more, but it was still a perfect one bowl meal.

  5. I really enjoyed this! I had leftover rice so just dumped in with 1/2 c of veggie stock. I also added a few squirts of Redd’s hot sauce for extra spice.

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