Rice and beans, one of the best combinations of food. Protein, Carbs, and deliciously filling, I just love rice and beans and hence I love Vegan Jambalaya.

At the moment we are in lock down, so I’m currently using up dried and tinned goods that I have, and there are no complaints there from me, these already make up a large part of my diet.

I love spices, although I am trying to encourage my vegan 11 year old daughter to eat more whole foods, so have kept this tamed down a bit for my usual. We had this vegan jambalaya with green vegetables and chapati which I’ll post a recipe for soon.

Vegan Jambalaya

A tasty, filling and quick meal which is easy to make with cupboard essentials.
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Servings 3 people
Calories 487 kcal


  • 300 g Brown Rice White rice can be used, but lower cooking time accordingly
  • 1 large tin Chickpeas Drained
  • 1 large tin Kidney Beans Drained
  • 1 White Onion
  • 8 White Mushrooms
  • 50 g Frozen Peas
  • 3 cloves Garlic
  • 2 tbsp Soy Sauce
  • 1 tin Chopped Tomatoes
  • 2 tsp Oregano
  • 1 tsp Thyme
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Cumin Powder
  • 1 tsp Paprika
  • 1/4 tsp Black Pepper
  • 1/4 tsp Cayenne Pepper
  • 5 Water or Vegetable Stock
  • 1 tbsp Tahini


  • Sautee chopped onions in a little oil or water until transluscent.
  • Add mushrooms and garlic and sautee until cooked.
  • Add tinned tomatoes and cook for 5 minutes.
  • Add soy sauce and spices and stir well. Add rice and stock/water and stir well.
  • Cook uncovered in large frying pan until liquid has evaporated and rice is cooked. More water or stock may need to be added.
  • Add drained kidney beans and chickpeas and cook for another two minutes.
  • Once beans are cooked through, and ready to be served add a tbsp of tahini and mix well. Serve with green vegetables.

Vegan Jambalaya

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