Veggie Jambalaya with Black-Eyed Peas

This rich black-eyed pea jambalaya, which includes the base ingredient “holy trinity” of onion, bell pepper, and celery, is Creole cooking with a vegan twist. Spicy Cajun seasoning, savory tomato paste, and smoky paprika create a luscious trifecta of flavors that will tingle your taste buds with every bite. Brown rice adds extra substance to the hearty legumes, ensuring the final result is a nutrient-packed meal that will stick to your stomach. If you want to turn the heat up a notch, feel free to include a drizzle of your favorite hot sauce. Serve this scrumptious stew topped with sliced scallions and with a side of vegan cornbread for a full-on Southern feast. 

For more inspiration, check out these tasty ideas:

By Mary Margaret Chappell,


  • 1⅓ cups dry brown rice
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • ½ cup no-salt-added tomato paste
  • 2 tablespoons salt-free Cajun seasoning
  • 2 15-oz. cans no-salt-added black- eyed peas, rinsed and drained
  • 2 14.5-oz. cans no-salt-added diced tomatoes, undrained
  • 2 cups low-sodium vegetable broth
  • ½ teaspoon smoked paprika
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • ¼ cup sliced scallions
  • ¼ cup chopped fresh parsley
  • Hot pepper sauce (optional)


  • In a large saucepan combine rice and 4 cups water. Bring to boiling; reduce heat. Cover and simmer 30 minutes or until rice is nearly tender.
  • Meanwhile, in a large pot cook onion, bell pepper, and celery over medium 5 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add tomato paste and Cajun seasoning; cook and stir 1 minute. Add black-eyed peas, tomatoes, broth, and paprika. Bring to boiling; reduce heat. Simmer, uncovered, 30 minutes. Drain any water from the rice; add rice to vegetables. Cook 15 minutes more or until jambalaya is thick. Season with salt and black pepper. Sprinkle with scallions and parsley. If desired, serve with hot sauce.

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Carolyn Turner

Can this be made using the instant pot? If so do you have the recipe for using the instant pot?

Forks Over Knives

Hi Carolyn, Yes it can, take a look at our helpful guide on how to convert stovetop recipes to the Instant Pot: Let us know how it goes!

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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