One Pot Vegetarian Jambalaya

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If you're craving bold flavor and comfort in a single pan, this One Pot Vegetarian Jambalaya delivers everything you want - smoky, spicy, and perfectly satisfying. Packed with tender rice, colorful bell peppers, and hearty beans, it's a meatless twist on the classic Louisiana favorite that's full of Cajun flavor and impossible to resist.

One Pot Vegetarian Jambalaya is a bold, flavorful Cajun rice dish with beans and veggies that's hearty, healthy, and easy to make. | aheadofthyme.com

This easy weeknight dinner comes together in about 30 minutes, all in one pan on the stovetop - no fancy equipment or long simmering times required. It's budget-friendly, protein-packed, and loaded with veggies, making it a perfect go-to for busy nights or cozy weekends.

If you liked this vegan jambalaya recipe, you should try our Grilled Cajun Shrimp Skewers and Easy Grilled Shrimp Boil next. This meal pairs beautifully with a side of Garlic Bread or a crisp Green Salad to balance the heat.

Why You'll Love This Recipe

One pot, zero stress. Everything cooks together in a single pot, from the vegetables to the rice, so there's minimal cleanup and maximum flavor in every bite.
Bold Cajun flavor. Classic Cajun spices like paprika, cayenne, and oregano give this jambalaya its signature smoky, spicy depth, without being overpowering.
Healthy and filling. Loaded with vegetables, plant-based protein, and long-grain rice, this dish is as nourishing as it is satisfying.
Naturally vegan and gluten-free. With simple pantry ingredients, this jambalaya fits almost every dietary preference - no swaps needed.
Totally customizable. You can easily adjust the heat, swap in different beans, or add extra veggies for your own perfect spin.
Meal prep dream. It reheats beautifully and even tastes better the next day as the flavors deepen, making it ideal for leftovers or lunches.

Jump to:

Why You'll Love This Recipe
Ingredients and Substitutions
Equipment
Instructions
Instant Pot Instructions
Slow Cooker Instructions
Expert Tip: Let It Steam Off the Heat
More Tips and Tricks
Recipe Variations
Storage
How to Serve
FAQ
More Vegetarian Recipes with Rice
Tried this recipe?
Recipe
Comments

Ingredients and Substitutions

To make this delicious one pot Vegetarian Jambalaya, you will need the following ingredients (see recipe card below for quantities):

avocado oil - For sautéing the veggies and adding richness. You can also use olive oil or any neutral cooking oil.
onion - A classic aromatic base that builds the flavor of the dish. White or yellow onion works best. You can also use red onion or shallots, depending on what you have on hand.
garlic - Freshly chopped garlic cloves gives that unmistakable savory depth. Substitute with garlic powder if needed.
celery - Adds crunch and balance to the softer veggies. Skip if unavailable or replace with diced carrots.
red bell pepper - The sweet pop of color contrasts beautifully with the smoky spices. Green bell pepper or yellow also work.
cajun seasoning - A blend of paprika, cayenne, garlic powder, onion powder, and oregano for that signature Cajun kick. Adjust cayenne to control the heat.
tomato paste - Concentrates the flavor and adds richness and color to the dish. For a chunkier texture, stir in a few diced tomatoes as well.
long-grain white rice - Use unwashed rice to help it absorb more flavor and develop a cohesive texture. Substitute with basmati or jasmine rice, or mix in some brown rice for a nuttier twist.
black beans or chickpeas - Adds protein and bulk. Both work equally well so use what you have on hand. Kidney beans or red beans work too (red beans give a classic Creole flavor).
vegetable stock or water - Use stock for a richer flavor. Water works fine too, especially with enough seasoning. Chicken broth works too if you're not strictly vegetarian.
salt and black pepper - To taste, and essential for balancing the spices.
fresh parsley - Adds a bright, fresh finish that ties everything together.

Equipment

You'll also need measuring cups and spoons, a large non-stick skillet or Dutch oven, a wooden spoon or spatula for stirring, and a lid to cover the pot during simmering.

Instructions

Sauté the aromatics. Heat avocado oil over medium heat in a large non-stick skillet or stainless steel pot. Add onion, garlic, celery, and red bell pepper, and sauté until fragrant and slightly tender, about 2-3 minutes.

Toast the spices and tomato paste. Stir in the Cajun seasoning and tomato paste, mixing well to coat the vegetables evenly. Cook for 1-2 minutes to deepen the flavor and allow the tomato paste to caramelize slightly.

Add the rice and beans. Add the rice and black beans (or chickpeas) and stir until everything is well combined and coated in the seasoning mixture.

Simmer with broth. Pour in the vegetable stock (or water), and season with salt and pepper. Stir well, then bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and simmer until most of the liquid has been absorbed and the rice is tender, about 18-20 minutes.

Rest and steam. Turn off the heat and keep the lid on. Let the jambalaya sit covered for another 5 minutes to steam, allowing the rice to finish cooking and become fluffy.
Garnish and serve. Fluff the jambalaya gently with a fork, garnish with freshly chopped parsley, and serve immediately while hot.

Instant Pot Instructions

To make this in the Instant Pot, set it to Sauté mode and cook the oil, onion, garlic, celery, and bell pepper for 2-3 minutes until fragrant. Add tomato paste, Cajun seasoning, rice, beans, stock, salt, and pepper. Stir well, then seal the lid. Cook on Manual High Pressure for 6 minutes, followed by a 10-minute natural release. Fluff with a fork and garnish with parsley before serving.

Slow Cooker Instructions

For a slow cooker version, sauté the onion, garlic, celery, and bell pepper in a skillet first for better flavor. Then transfer everything (including the tomato paste, Cajun seasoning, rice, beans, and stock) to the slow cooker. Cook on Low for 3-4 hours or until the rice is tender and most of the liquid is absorbed. Stir occasionally if possible and garnish with parsley before serving.

Expert Tip: Let It Steam Off the Heat

After the jambalaya simmers, turn off the heat and keep the lid on for five minutes before serving. This resting time lets the rice absorb any remaining liquid, creating that perfectly fluffy texture and allowing all the Cajun flavors to meld together beautifully.

More Tips and Tricks

Don't rinse the rice. Most recipes call for rinsing rice, but not here! Leaving the starch on the unwashed rice helps the jambalaya develop that signature, lightly sticky texture that holds the flavors together. It also allows the rice to absorb the tomato base and Cajun spices more fully, giving you a rich and cohesive dish every time.
Use the right pot. A wide, heavy-bottomed saucepan or Dutch oven helps distribute heat evenly and prevents sticking or burning.
Adjust the spice. Love it spicy? Add more cayenne or hot sauce. Want it milder? Reduce the cayenne or use sweet paprika only.
Keep an eye on the liquid. Different rice brands absorb liquid differently. If your jambalaya looks dry before the rice is tender, add a splash of stock or water.
Add a squeeze of lemon before serving. It brightens the dish and balances the smoky, spicy notes with a touch of acidity.

Recipe Variations

Add extra veggies. Throw in diced zucchini, carrots, mushrooms, or spinach during the last 5 minutes of cooking for added nutrition and color.
Make it extra smoky. Stir in ½ teaspoon of smoked paprika or a dash of liquid smoke for a bolder Cajun flavor.
Add protein. If you're not strictly vegetarian, add tofu cubes, tempeh, or even plant-based sausage slices. For a heartier, smoky flavor, slice and sear vegan sausage before adding it to the pot with the rice. It adds that classic jambalaya taste while keeping the dish completely plant-based.
Go grain-free. Replace rice with cooked quinoa or cauliflower rice (stir in after cooking the veggies to prevent mushiness).
Spice swap. Experiment with Creole seasoning for a more herb-forward flavor or add hot sauce for extra heat.
Coconut twist. Replace ½ cup of the stock with light coconut milk for a creamy, tropical variation that complements the spices.
Try it with thyme and bay leaf. Simmer your jambalaya with a sprig of fresh thyme and a bay leaf to infuse subtle earthy and aromatic undertones - just don't forget to remove the bay leaf before serving.
Turn it into soup. Add an extra cup of broth and simmer longer for a hearty, stew-like jambalaya soup that's just as satisfying.

Storage

How to Store

Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.

How to Reheat

Reheat on the stovetop over medium-low heat with a splash of water or vegetable stock to loosen it up, stirring occasionally until warmed through.

How to Freeze

Freeze for up to 3 months in a freezer-safe container or resealable bag, pressing out excess air. Thaw overnight in the refrigerator and reheat as above.

How to Serve

This vegetarian jambalaya is hearty enough to be a complete meal on its own, but it also pairs wonderfully with simple sides. Serve it with garlic bread, cornbread, or a green salad to balance the spice. For extra Southern flair, add a few slices of avocado or a sprinkle of shredded cheese on top before serving.

These are my favorite dishes to serve with this vegetarian jambalaya:

FAQ

What is vegetable jambalaya?

Vegetable jambalaya is a meatless version of classic Cajun jambalaya, made with vegetables, rice, and beans instead of sausage or chicken. It features the same signature spices (paprika, cayenne, garlic powder, and oregano) along with a hearty tomato base that coats every grain of rice. The mix of onion, celery, and bell pepper, known as the Cajun "holy trinity," gives it that unmistakable Louisiana flavor. It's wholesome, colorful, and every bit as satisfying as the traditional version.

What makes jambalaya different from dirty rice or gumbo?

Jambalaya is a one-pot rice dish cooked with vegetables, stock, and Cajun or Creole seasoning. Unlike gumbo, it doesn't use a roux or have a soupy consistency, and unlike dirty rice, it's often tomato-based and more robust in flavor. This vegetarian version keeps all that authentic Cajun flavor, just without the meat.

Can jambalaya be made without meat?

Yes, and this vegetarian jambalaya is the perfect example! By relying on layers of vegetables, spices, and tomato paste for richness, you can create deep, smoky flavor without using sausage or seafood. Beans or chickpeas provide protein and bulk, while Cajun seasoning delivers that signature Southern heat. You'll be amazed how hearty and full-flavored it tastes. It's proof that jambalaya doesn't need meat to be comforting and delicious.

What veggies can go in jambalaya?

You can get creative with the vegetables in jambalaya! The traditional base includes onion, celery, and bell pepper, but you can also add zucchini, mushrooms, okra, carrots, or even spinach for extra color and texture. For a little sweetness, try roasted red peppers or corn. The beauty of vegetable jambalaya is that it's incredibly flexible so it's a great fridge-cleanout meal!

Does jambalaya need rice?

Traditionally, yes - rice is what defines jambalaya as opposed to gumbo or stew. However, if you prefer to skip it, you can make a similar vegetable jambalaya-style stew by increasing the broth and simmering everything a bit longer. The result will be a hearty, flavorful mix of beans and vegetables in a spicy tomato base. It's perfect for those who prefer lighter, grain-free meals but still want that rich Cajun comfort in a bowl.

What can I substitute for rice in jambalaya?

If you'd like a lower-carb or grain-free option, substitute rice with quinoa, cauliflower rice, or even farro for a nuttier texture. Cook time will vary - quinoa cooks faster (around 15 minutes), while farro takes longer and needs extra broth. You can also use barley or bulgur wheat for a fiber-rich alternative. Each variation changes the texture slightly, but the Cajun spices and tomato base ensure the flavor stays authentic and comforting.

What is the secret to a good jambalaya?

The secret to great jambalaya is building flavor in layers. Start by sautéing your vegetables until fragrant, toast the tomato paste for richness, then add your spices to bloom in the oil. Simmer the rice gently in a flavorful broth, allowing it to absorb every bit of seasoning. Don't rush the process! Letting it rest covered after cooking helps the steam finish the rice perfectly. A squeeze of lemon and fresh parsley at the end brightens it all up beautifully.

What are common mistakes when making jambalaya?

The most common mistakes are over-stirring, using the wrong rice, or cooking at too high heat. Stirring too often releases starches, making the rice mushy, while high heat can scorch the bottom before the rice is fully cooked. Another mistake is under-seasoning. Jambalaya should be bold and flavorful. Be generous with your Cajun spices, let the tomato paste caramelize, and always taste as you go. Patience and low, steady simmering make all the difference.

How do I prevent the bottom from burning?

Use a heavy-bottomed pot or Dutch oven and cook over low heat once it starts simmering. Resist the urge to stir too often as letting it cook gently undisturbed helps prevent scorching while developing that signature, slightly caramelized layer at the bottom.

More Vegetarian Recipes with Rice

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