Vegetable Jambalaya
Dive into the vibrant flavors of the South with this hearty and wholesome Vegetable Jambalaya! Packed with a colorful medley of fresh vegetables like bell peppers, zucchini, and okra, this plant-based spin on the Creole classic doesn’t skimp on bold, smoky spices. Cajun seasoning, smoked paprika, and a hint of thyme come together with fluffy long-grain rice and tender kidney beans, creating a satisfying one-pot wonder that’s perfect for weeknight dinners or meal prep. Simmered to perfection in a rich tomato broth, this vegan jambalaya is as comforting as it is nourishing. Garnished with fresh parsley and ready in under an hour, it’s a must-try for anyone craving a taste of Louisiana’s soulful cuisine!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 3 cloves garlic, minced
- 1 14-ounce can canned diced tomatoes
- 2 tablespoons tomato paste
- 3 cups vegetable broth
- 1.5 cups long-grain white rice
- 1.5 tablespoons cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 leaf bay leaf
- 1 medium zucchini, diced
- 1 cup okra, sliced
- 1 15-ounce can kidney beans, drained and rinsed
- 2 tablespoons parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
In a large skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion, green bell pepper, red bell pepper, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the canned diced tomatoes (with their juice), tomato paste, vegetable broth, and rice. Stir to combine.
Season with cajun seasoning, smoked paprika, dried thyme, and add the bay leaf. Stir well.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, stirring occasionally.
After 20 minutes, add the diced zucchini, sliced okra, and kidney beans. Stir to incorporate.
Cover again and cook for an additional 10 minutes, or until the rice is tender and the vegetables are cooked through.
Taste the jambalaya and adjust seasoning with salt and black pepper as needed.
Remove the bay leaf before serving.
Garnish with chopped parsley and serve hot.
Nutrition Facts
Calories |
1766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.4 g | 66% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7714 mg | 335% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 60.3 g | 215% | |
| Total Sugars | 52.6 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 698 mg | 54% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 6086 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
