Vegetarian Jambalaya
Savor the bold, hearty flavors of the South with this vibrant Vegetarian Jambalaya, a one-pot wonder that’s as comforting as it is wholesome. Packed with colorful bell peppers, tender celery, and protein-rich red kidney beans, this meatless twist on a Cajun classic delivers all the smoky, spicy goodness you love, elevated by earthy smoked paprika, aromatic thyme, and a hint of cayenne heat. Long-grain white rice absorbs a rich tomato and vegetable broth base, creating a perfectly seasoned dish that’s both filling and easy to prepare. Ready in just 50 minutes, this vegan-friendly jambalaya is perfect for weeknight dinners or cozy gatherings. Top with fresh parsley, scallions, and a splash of hot sauce for a Southern-inspired feast that’s sure to impress!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 1 medium, diced green bell pepper
- 1 medium, diced red bell pepper
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1.5 cups long-grain white rice
- 1 15-ounce can, drained and rinsed red kidney beans
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks, sliced for garnish scallions
- 2 tablespoons, chopped for garnish parsley
- optional, to taste hot sauce
Instructions
Heat the olive oil in a large, deep skillet or a Dutch oven over medium heat.
Add the diced onion, green bell pepper, red bell pepper, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are soft and fragrant.
Stir in the minced garlic and cook for 1 more minute.
Add the canned diced tomatoes (with their liquid), vegetable broth, and long-grain white rice to the skillet. Stir to combine.
Mix in the red kidney beans, smoked paprika, dried thyme, dried oregano, cayenne pepper, bay leaf, salt, and black pepper.
Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20–25 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Once the rice is fully cooked, remove the skillet from the heat and discard the bay leaf.
Taste and adjust seasoning with additional salt, black pepper, or hot sauce if desired.
Serve hot, garnished with sliced scallions and chopped parsley.
Nutrition Facts
Calories |
1657 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.7 g | 68% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6389 mg | 278% | |
| Total Carbohydrate | 261.4 g | 95% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 47.1 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 658 mg | 51% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 4907 mg | 104% | |
*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.
