Vegan Jambalaya with Brown Rice and Beans

Name: Vegan Jambalaya with Brown Rice and Beans
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Louisiana-inspired
Ingredients: 200 g brown rice, rinsed; 1 can (400 g) black beans, drained and rinsed; 1 can (400 g) chopped tomatoes; 1 whole small eggplant, diced; 1 whole bell pepper, diced; 1 whole medium onion, diced; 2 tbsp neutral oil; 750 ml vegetable broth, plus more as needed; 3 sprigs fresh thyme; 1 whole bay leaf; 1 tsp smoked paprika; 1/2 tsp fine salt, to taste; 1/4 tsp black pepper

A plant-based jambalaya-style pot with brown rice, black beans, tomato and vegetables.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 5 minMakes 4 servings

Jump to Recipe

This vegan jambalaya combines brown rice, black beans, tomatoes, eggplant, bell pepper and herbs. The source cooks the rice separately and then serves the vegetables over it, which is closer to a stew bowl than a one-pot jambalaya; this version cooks the rice in the seasoned broth so the grains take on the tomato and herb flavours. Brown rice needs more time and liquid than white rice, so check the package and add hot broth if it is not tender. Heat oil in a heavy pot. Cook onion, bell pepper and eggplant 7 to 9 minutes until softened. Stir in smoked paprika, thyme and bay leaf for 30 seconds. Add brown rice, tomatoes and broth. Bring to a boil, cover and simmer according to rice package directions, about 35 to 45 minutes, stirring occasionally.

Vegan Jambalaya with Brown Rice and Beans

How to tell when it is ready

Brown rice is tender and liquid mostly absorbed; beans are hot throughout.

Tips

Rinse rice before cooking.
Use a heavy pot with a tight lid.
Check package cook time for brown rice.
Add beans near the end to keep them intact.

Troubleshooting

If the mixture is too thick, add liquid a little at a time.
If it cooks unevenly, reduce the heat and stir gently.

Substitutions

Use a suitable low-sodium broth if preferred.
Use a similar neutral oil for cooking.

Variations

Adjust herbs and seasoning to taste.
Add a little chilli for extra warmth.

Serving suggestions

Serve with hot sauce.
Add chopped spring onion.
Pair with green salad.
Offer cornbread.

Make ahead

Measure ingredients ahead and finish cooking shortly before serving.

Storage

Refrigerate in a covered container within 2 hours and use within 3 days.

Food safety

Contains no major allergens as listed. Refrigerate cooked rice promptly within 2 hours.

Frequently asked questions

Can I make this ahead?

Prepare components in advance and refrigerate promptly.

How should I store vegan jambalaya with brown rice and beans?

Refrigerate in a covered container within 2 hours and use within 3 days.

Serve promptly and refrigerate leftovers safely.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Vegan Jambalaya with Brown Rice and Beans