Vegetarian Jambalaya – Dehydrated Backpacking Meal

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.

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.

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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 63°C / 145°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!