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Flavorful Vegan Jambalaya Recipe with Roasted Garlic

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A hearty and satisfying vegan jambalaya featuring smoky roasted garlic, spicy Cajun seasoning, and tender vegetables simmered with brown rice and beans. Perfect for busy weeknights, potlucks, or cozy dinners.

Ingredients

Scale
  • 1 whole head roasted garlic, mashed into a paste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 medium onion, finely chopped
  • 1 cup diced red and green bell peppers
  • 2 stalks celery, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 2 tablespoons Cajun seasoning (e.g., Tony Chachere’s)
  • 3 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes, preferably fire-roasted
  • 1 cup uncooked brown rice (long grain or short grain)
  • 1 can (15 oz) kidney beans or black-eyed peas, drained and rinsed
  • 2–3 green onions, sliced thin (for garnish)
  • A handful fresh parsley, chopped (for garnish)
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F (200°C). Slice the top off the whole head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Once cool, squeeze out cloves and mash into a paste.
  2. While garlic roasts, chop onion, bell peppers, celery, and mince fresh garlic cloves. Measure out dried herbs and spices.
  3. Heat 2 tablespoons olive oil in a large heavy-bottomed skillet or Dutch oven over medium heat. Add onion, bell peppers, and celery; sauté for 7-8 minutes until softened and fragrant. Add minced garlic and cook for 1 more minute, avoiding burning.
  4. Stir in smoked paprika, cayenne pepper, thyme, oregano, and Cajun seasoning. Mix in the mashed roasted garlic paste. Toast spices for 1-2 minutes to release aroma.
  5. Add uncooked brown rice, diced tomatoes with juices, and vegetable broth. Stir well, scraping any bits from the bottom. Bring to a boil.
  6. Reduce heat to low, cover, and simmer gently for 40 minutes. Check occasionally; add more broth or water if it looks dry before rice is tender.
  7. Stir in drained kidney beans or black-eyed peas. Cook uncovered for 5 minutes to warm through and blend flavors. Adjust salt, pepper, or Cajun seasoning to taste.
  8. Remove from heat and garnish with sliced green onions and chopped fresh parsley before serving.

Notes

Roasting the garlic ahead of time is essential for deep, mellow flavor. Use a heavy-bottomed pot to prevent sticking and burning. Stir occasionally during simmering. Adjust spice level by varying cayenne and Cajun seasoning. For low-carb, substitute rice with quinoa or cauliflower rice. Beans can be swapped with chickpeas or lentils. This recipe can also be adapted for slow cooker use.

Nutrition

Keywords: vegan jambalaya, roasted garlic, Cajun seasoning, plant-based jambalaya, vegan dinner, gluten-free jambalaya, easy vegan recipe, spicy vegan meal

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