• Skip to main content
  • Skip to header right navigation
  • Skip to site footer
Eat Sleep Wild

Eat Sleep Wild

Routes Recipes and Wild Experiences from the West Coast of Scotland

  • Home
  • Stay
    • Dog-Friendly Holiday Cottage
    • Creative Retreats
  • Experiences
    • Events Calendar
    • Guided Hikes
    • Wild Camping
    • Hills skills & Navigation
    • Creative Retreats
  • Astro
    • Events Calendar
    • Bespoke Dark Sky Tours
    • Assynt Astronomy Club – winter 2025 open nights
  • Resources
    • Hiking Routes
    • Recipes
    • Gear Reviews
    • How-To Guides
    • Van Life
    • Weather
    • Geology
    • NC500 Food Guide
    • Interactive UK Route Map
  • Shop
    • Honesty Box
    • Gear, Books, and More (Amazon Storefront)
    • Sourdough Bread e-Book + Starter Kit
  • About
  • Contact

Vegetarian Jambalaya – Dehydrated Backpacking Meal

September 7, 2025 by Monica Shaw
Jump to Recipe
Vegetarian Jambalaya

This vegetarian jambalaya is a beautiful thing for backpacking. It involves one of my favourite combos – beans and rice, a combination that is truly more than the sum of its parts (more on that below). It’s also lightweight, nutrient-dense, easy to dehydrate, and quick to rehydrate, making it an ideal high-protein option for multiday treks. It’s also delicious!

Why Beans and Rice Work So Well

Beans and rice are a time-honoured combination. On their own, each provides some of the essential amino acids our bodies need to create a complete protein, but not all of them. When eaten together, beans and rice form a complete protein — which is especially valuable for vegetarian or vegan backpackers who need energy-dense meals on the go.

Cajun Cooking and “The Holy Trinity”

This recipe borrows from Cajun and Louisiana Creole cuisine, which traditionally begins with the “holy trinity” of onion, celery, and peppers. Think of it as a Southern cousin of the French mirepoix (onion, celery, carrot). Garlic is often added too — sometimes referred to as “the pope.” Dishes like étouffée, gumbo, and – yes! – jambalaya all start from this base.

Seasonings & Substitutions

  • Classic spices: Many use creole seasoning which isn’t easy to come by around here, so I use a mix of smoked paprika, cumin, cayenne (chipotle also works well).
  • Protein: cannellini beans or black beans work best; their smaller size makes them ideal for dehydrated backpacking meals.
  • Optional extras: traditionally jambalaya contains sausage or seafood, but these don’t dehydrate well. Seafood, in particular, tends to rehydrate with a rubbery “eraser-like” texture. If you want a meatier version, lean ground beef is a safer choice — but it becomes a different dish entirely.
Vegetarian Jambalaya on Dehydrator Sheets

Trail garnishes to amp up this vegetarian jambalaya

  • Fresh herbs, especially parsley or coriander, or foraged wood sorrel
  • Fresh lemon or lime
  • Salsa macha or any hot sauce
  • Leafy green vegetables like kale, spinach, or even nettles!

Dehydrated Vegetarian Jambalaya (Backpacking Recipe)

A spicy, vegetable-packed rice dish inspired by the Deep South. I like to use a mix of red and green bell peppers here, but any colour pepper works. Feel free to add other veggies (I sometimes add kale or spinach). This vegetarian jambalaya dehydrates wonderfully and makes a hearty, one-pot backpacking meal.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 celery sticks finely chopped
  • 2-4 bell peppers diced
  • 3 garlic cloves crushed
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp cayenne pepper or to taste
  • 1 tsp ground cumin
  • 250 g long grain rice
  • 2 x 400g cans chopped tomatoes
  • 1 x 400g can cannellini or black beans drained and rinsed
  • 500 ml vegetable stock

Method
 

At Home
  1. Heat oil in a large pan. Fry onion and celery gently until soft.
  2. Add peppers and cook for 5 minutes.
  3. Stir in garlic, paprika, thyme, cayenne, and cumin. Cook for 1–2 minutes until fragrant.
  4. Add rice, tomatoes, beans, and stock. Stir well.
  5. Simmer gently until the rice is tender and liquid absorbed (20–25 minutes). Stir often so it doesn’t stick.
  6. Taste and adjust seasoning.
How to Dehydrate
  1. Spread cooked jambalaya in thin, even layers on dehydrator trays lined with silicone sheets or baking paper.
  2. Dehydrate at 60°C / 140°F for 8–10 hours, stirring or flipping halfway through.
  3. The jambalaya is ready when completely dry and brittle — no soft or sticky spots.
  4. Cool fully before storing.
  5. Portion into zip-top freezer bags or vacuum-seal for longer storage.
On the Trail
  1. Place one portion (about 60–80g dehydrated) in your pot.
  2. Add just enough water to cover (around 300–350ml per portion).
  3. Bring to a boil, then cover and let sit for 10–15 minutes. Stir occasionally until rice and veg are tender.

If you liked this, you might also like my primer on how to make dehydrated rice!

Category: Uncategorized

Take your next steps and travel with us

Our trips are for everyone. Whether you’re an experienced hillwalker or a total newbie, we can work with you to create an amazing experience in nature that you’ll never forget.

Get in Touch
Previous Post:How to Make Dehydrated Rice for Backpacking

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Check out our other projects…

Writer’s Residence – our website builder for writers allows anyone to create an online writing portfolio in minutes.

Astronomy.scot – Our sister site devoted to our astro nights and all things Scotland astronomy!

SmarterFitter.com – My blog where I write about everything else, particularly healthy recipes and freelance life!

stay in touch

Hiking, camping, & cooking in wild places across the UK, inspiring delicious, sustainable adventures. Mountain leader based in the Scottish Highlands! Ever in pursuit of being closer to nature.

bmc logo
mountain training logo
mountaineering scotland logo

article topics

Trip reports
Route maps
Recipes
Gear reviews
How-Tos and downloads
Van conversion

monica@eatsleepwild.com

  • Facebook
  • Twitter
  • Instagram

Copyright © 2008–2025 · Eat Sleep Wild · All Rights Reserved