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Vegan Jambalaya Recipe
Vegan Jambalaya is a delicious easy one-pot dish is full of Cajun flavours.
Jambalaya is traditionally made with rice, meats, shrimp, crawfish and sausages, vegetables, stock and seasoning. Since I do not cook meats this Jambalaya is not authentic but the flavours are really amazing. I have used kidney beans also called Rajma and mushrooms give umami flavours and as a substitute for the meats. Making variations in everyday food can be a lot difficult. Do you have the same problems as me? Do you have also face the same questions what new and different are you making? Read on and I will share with you and easy way to make a Vegan Jambalaya, a one-pot meal you will love plus it is healthy. Spread the love, like and share my post. Sign up for my newsletter! (link below).
Contents:
- The Event
- Ingredients you need to make Vegan Jambalaya Recipe
- How to make "Jumbled" or "Mixed up" Recipe
- Recipe Card
- Pro tips to make Easy Vegan Jambalaya
- Some dishes to go with Vegan Jambalaya
- Pin for Later
The Event:
Today for Foodie Monday Bloghop, this is #227 One-Pot Wonder cook whatever you wish but in a single pot. These crazy times I have fallen back on my new pot wonders a bit too often. So why not record it? I will do it only if I am part of some challenge so when it was my turn to suggest a theme I grabbed it.
How does one make Jambalaya?
Jambalaya is also called "Jumbled" or "Mixed up" from Louisiana is similar but different from other rice dishes in the area. Jambalaya may be adapted from the Mediterranean cuisines of France or Spain. There are 2 basic methods of making jambalaya you use tomatoes or don’t use them.
- In Creole jambalaya or "red jambalaya” tomatoes are used. The dish may be baked too toward the end.
- Is Cajun jambalaya, there are no tomatoes added to the dish.
But the basic methodology of cooking Jambalaya is sautéing and browning meat and vegetables. Rice generally long-grained rice, (basmati is perfect), seasonings and broth are added and the entire dish is cooked together until the rice is done. (This reminds me of pulao/ khichidi that we make regularly only we rarely brown the veggies.)
The vegetables also called the Holy Trinity in Cajun cuisine are a mixture of onion, celery and green capsicum/bell pepper that is stir-fried. However, other vegetables such as okra (not commonly used), carrots, tomatoes, chilis and garlic used.
In Louisiana, at home, you enjoy a simpler jambalaya that is similar to the Cajun style, without vegetables.
What is the difference between Jambalaya and Gumbo and Étouffée?
Jambalaya is differentiated from gumbo and étouffée by the way in which the rice is included. Both gumbo and Étouffée are considered as difficult to master.
- In the usual method of preparing jambalaya, a rich stock is created from vegetables, meat, and seafood; raw rice is then added to the broth and the flavour is absorbed by the grains as the rice cooks.
- While Gumbo also uses sausages, meats, seafood, vegetable includes okra and is seasoned with Filé powder. Also called gumbo filé, this is a spicy herb made from the dried and ground leaves of the North American sassafras tree. Gumbo is a thick gravy that is served over white rice.
- Étouffée is a stew the main ingredient is shellfish like shrimp or crayfish, but no sausage is used. Like gumbo, étouffée is usually served over separately prepared rice.
What is the difference between Cajun and Creole Jambalaya?
In modern Louisiana, Creole jambalaya, or Red jambalaya which includes tomatoes is popular. Whereas Cajun jambalaya "brown jambalaya" is smoky and spicy flavour than its Creole cousin you do not add tomatoes.
Do you cook rice before adding to Jambalaya?
Traditional Jambalaya the rice is added to the broth, meats, veggies and seasoning. This makes it extremely flavourful. What you are talking about is another dish called the White Jambalaya. To make white Jambalaya the rice is cooked separately in a savoury stock. Similarly, the vegetable and meats are cooked separately and mixed when serving. This quick dish is considered as what is made outside the state of Louisiana.
Is there a difference between between Paella and Jambalaya?
Jambalaya has evolved from an attempt by the Spanish to make Paella. Tomatoes were used to replace saffron and as the French influence grew along with the spices from the Caribbean the dish evolved to its present-day avatar.
Jambalaya is strongly spiced with Creole/Cajun flavours of onion, cumin, celery, bell pepper, cayenne pepper and thyme. Paella is more subtle and has a Mediterranean flavour profile thanks to lemon, paprika, saffron and olives.
My recipe is copied from this recipe here.
Ingredients you need to make Vegan Jambalaya Recipe:
- Rice: Long-grained Basmati rice is ideal to make Jambalaya. Wash and drain the rice.
- Vegetables: The Holy Trinity onion I used the spring onions whites, celery, and green bell pepper chopped fine.
- Sliced onions,
- Mushrooms I have chopped fine,
- carrots, baby corn, in long batons,
- and tomatoes I used chopped tomatoes and cherry tomatoes whole. Will recommend making halves of the cherry tomatoes,
- spring onions greens.
- Kidney Bean: Rinse and soak the beans overnight and pressure cook them with a little salt for 4-5 whistles.
- Spices and Herbs: Smoked paprika, garlic, tomato purée
- Chipotle paste: chipotle chillies, jalapeño chillies, onion, garlic, tomato purée, vinegar, spices, dried herbs and sugar. Crush in the chutney pot of your blender.
- Cajun seasoning: paprika, cayenne, garlic powder, pepper and oregano.
- Other ingredients: Olive oil, cashew nuts, red wine vinegar, sugar.
How to make "Jumbled" or "Mixed up" Recipe:
- In a deep pan fry the cashew nuts till golden brown. Drain and fry the carrots and the corn in the same pan. Fry the onions and celery till soft.
- Fry the garlic and the capsicum, sliced onion. Add the mushrooms cook well.
- Then add the Cajun seasoning and the Chipotle paste, sugar. Fry the cherry tomatoes too.
- Add the kidney beans, rice stock, vinegar and mix well.
- I do not like to cover my rice when it cooks had too many failures with the rice boiling over. I let the water or stock to boil down till the level of the rice. Give a quick mix gently. Cover and cook till the rice is cooked thoroughly and all the water is absorbed.
- Once the rice is done slice add the sliced corn and carrots. Mix and serve garnished with spring onions and cashew nuts.
Recipe Card:
Vegan Jambalaya Recipe
Easy to make and highly customizable to suit your needs this Vegan Jambalaya Recipe is one comfort food that you will love. Try it is just yum!
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Servings: 6 people
Calories: 400kcal
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Equipment
- Pan
- Spoons and Ladles
- Knife and board
- chutney jar of mixer/blender
Ingredients
- 2 tablespoon cashews
- 4 tablespoon olive oil
- 3-4 baby corn
- 1 carrot cut in long thick batons
- 2 spring onions chopped fine
- 2 celery sticks finely chopped
- 2 red peppers/capsicum finely chopped
- 7-8 garlic cloves minced
- 2 onions sliced
- 200 g mushrooms chopped fine
- 2 tablespoon Cajun seasoning see note 1 below
- 1 teaspoon chipotle paste see note 2 below
- 1½ tablespoon smoked paprika
- 2 tablespoon tomato purée
- 200 g cherry tomatoes
- 1 cup long-grain rice washed
- 1 cup kidney beans pressure cooked and with the liquid (about 1 cup)
- 1 cup vegetable stock
- 1 tablespoon red wine vinegar
- 2 tablespoon caster sugar
- 2 spring onions greens finely sliced
Instructions
- Rinse and soak the kidney beans overnight. Pressure cook for 4-5 whistles with a little salt mixed in. Let the pressure drop naturally then drain and measure the liquid. Add enough water/stock to make the volume as 2 cups.
- Fry the cashew nuts in a pan till golden brown. Transfer to a plate to cool. In the same pan fry the corn till golden. Remove now add the carrots and fry till a little soft. Remove and set aside.
- Stir-fry the celery and spring onions whites till soft.
- Add the garlic and the capsicum fry till the raw smell of garlic goes away. Fry the sliced onions till translucent. Then add the chopped mushrooms and fry till the mushrooms are well cooked.
- Add the Cajun Mix of paprika, cayenne, garlic powder, pepper and oregano. Chipotle Mix of jalapeño chillies, onion, tomato purée, vinegar, spices cumin and cayenne , dried herbs oregano(mixed herbs) and sugar. You should get a great aroma.
- Add the cherry tomatoes and fry for another 2 minutes.
- Put in the boiled kidney beans, rice, water/stock, vinegar and sugar. Add the tomato puree and stir till everything is well mixed. Bring to a boil.
- I do not like to cover my rice when it cooks had to many failures with the rice boiling over. I let the water or stock to boil down till the level of the rice. Give a quick mix gently. Cover and cook till the rice is cooked throughly and all the water is absorbed.You may cover it if you wish.
- Once the rice is done slice add the sliced corn and carrots. Mix and serve garnished with spring onions and cashew nuts.
Notes
- Cajun seasoning: paprika, cayenne, garlic powder, pepper and oregano.
- Chipotle paste: purée of chipotle chillies, which are jalapeño chillies that have been smoked and dried. It usually includes ingredients such as onion, garlic, tomato purée, vinegar, spices, dried herbs and sugar.
Nutrition Facts
Vegan Jambalaya Recipe
Serving Size
1 serving
Amount per Serving
Calories
400
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Pro tips to make Easy Vegan Jambalaya:
- Like any other rice dish cook Jambalaya on low heat. Mix the rice well once, just once and do not get tempted to stir the rice again. Just fluff if you wish with a fork gently. See to it that you do not break the grains half the reason why rice turns mushy.
- To make Jambalaya less spicy the best thing would be to go easy on cayenne pepper or red chilli. But then use sour and acidic stuff like lemon, vinegar, wine, tomatoes.
- You can use more protein in the form of tofu or paneer. But then it will not be Vegan once you use Paneer.
- Cool the Jambalaya completely before you freeze any leftovers. However, reheat before serving.
Will I try making Vegan Jambalaya yet again? Of course, I will it is certainly delicious I will avoid reduce the vinegar in the rice. I feel it is acidic enough with all the tomatoes. And will make a bigger batch after all we all loved it.
Some dishes to go with Vegan Jambalaya:
- Horiatiki Salad, a Rustic Salad,
- Delicious Greek Salad with Homemade Vinaigrette Dressing,
- Crust-less Cauliflower and Mushroom Quiche,
- Eggless Quiche,
- Serradura, Sawdust Pudding, Macau Pudding.
Pin for Later:
The Girl Next Door says
Oooh, such a lovely recipe! Jambalaya is something I have only ever read about, never tried. You make the process of making it so simple! I'd never have thought of making something as exotic as jambalaya in a single pot. Sounds super delicious!
ArchanaPotdar says
Yes Priya, we find it simple to make. 😀 Guess we think of it as pulao.
kalyani says
very interesting medley of veggies there... Would love to use my veg stock to cook the veggies & rice .. great share, archana
ArchanaPotdar says
Thanks, Kalyani.
Preethicuisine says
I am loving this delicious vegetarian Jambalaya. So flavorful and quick to make. Interesting read about Jambalaya. Can’t wait to try it soon.
ArchanaPotdar says
Thank you, Preethi.
Sasmita Sahoo says
jambalaya in a one-pot !!! awesome share ...
this sounds super delicious, I am yet to try this dish at my place
ArchanaPotdar says
Thanks, Sasmita.
Vasusvegkitchen says
Vegan Jambalaya is new recipe for me, it sounds very interesting and healthy. Very well explained recipe, loved reading and knowing more information. Veggies, Cajun seasoning and Chipotle paste added in it made this rice very tasty.
ArchanaPotdar says
Thanks, Aruna.
Renu says
Never made this or tried it but looks interesting and specially when it is one pot meal. Me too nowadays searching for
Such recipes and being vegan this is more interesting.
ArchanaPotdar says
😀 Sam dukhi! I am in love with one pot dishes.
Mayuri Patel says
So much research has gone into the dish Jambalaya and the difference between that and Gumbo and étouffée. An interesting post Archana. While I've not had the opportunity to taste any Creole dishes, your Vegan version of Jambalaya is beckoning me to try and cook a totally different dish from the usual I make.
ArchanaPotdar says
Thanks, Mayuri. Do try it.
Linsy Patel says
Jambalaya is a delicious one pot dish and for us vegetarian its a heavens if we find it in restaurant who serves Spanish food. Generally they used short grain rice for this so it can soaked up all the goodness of saffron and vegetable stock and vegetables juice. Loved your version too.
ArchanaPotdar says
Hmm, next time I will use regular sona masuri. Its force of habit that I use basmati. Thanks, Linsy.
Sujata Roy says
Wow Archana what an interesting recipe. Loved reading all about a completely new dish. Never heard about it. Thanks for sharing such a wonderful recipe. I would love to try it with whatever I have.
ArchanaPotdar says
Thanks, Sujata. Do try it.
Poonam Bachhav says
Such an informative post ! Would love trying out this vegan version of Jambalaya. Thanks for the detailed recipe.
ArchanaPotdar says
Thanks, Poonam.
Bless my food by Payal says
That's really amazing to learn about the new recipe and the way you transformed a meat dish into vegan is worth appreciating. This is supremely awesome.
ArchanaPotdar says
Thank you.
Priya Vj says
This recipe seems very flavorful and delicious. Love the usage of Cajun flavors.
ArchanaPotdar says
Thanks, Priya.
Shobha Keshwani says
Sounds interesting. I have heard about this dish but never tasted it. I like your detailed explanation
ArchanaPotdar says
Thanks, Shobha.
Seema Sriram says
Your recipe makes jambalaya so doable. It has a high possibility of becoming my favorite recipe soon.
ArchanaPotdar says
😀 thanks a lot.
Uma Srinivas says
Vegan Jambalaya sounds very interesting! Love the seasonings and vegetables used in this recipe.
ArchanaPotdar says
Thanks, Uma.
Lata Lala says
Never heard or read about this dish before. This delicious vegetarian Jambalaya looks and sounds so flavorful and easy to make. Can’t wait to try it soon.
Thanks for sharing unusual recipe.
ArchanaPotdar says
Thanks, Lata.
Vandana says
Great recipe and loved how you have explained everything in such detail. Very informative post.
ArchanaPotdar says
Thanks, Vandana.
Sandhya Ramakrishnan says
Jambalaya is such a southern favorite and it is so popular in coastal Southern regions. I am so excited to see your vegan version of it. That is a great recipe and you have tried to bring the flavors to life without using the meat and seafood.
ArchanaPotdar says
Thanks, Sandhya.
Sapana says
I have always got intrigued whenever I would
See jambalaya in a cooking show but never thought of making it vegetarian. Now thanks to you I can try the recipe for sure.
ArchanaPotdar says
😀 thanks.
Jagruti's Cooking Odyssey says
I'm observing veganuary this month, and it is the right time for me to try it out this recipe. Long ingredients list, but being an Indian anything I can manage 😛
ArchanaPotdar says
😀 yes we wil do some jugaad.
NARMADHA says
vegan Jambalaya sounds so interesting and I am sure it is more flavorful with the use of cajun seasoning. Thanks for the detailed write-up on differences which is so informative.
ArchanaPotdar says
Thanks, Narmadha.