Vegetarian Jumbalaya
Bursting with bold Creole-inspired flavors, this Vegetarian Jambalaya is a vibrant, one-pot dish that's as hearty as it is wholesome. Packed with nutrient-rich veggies like bell peppers, celery, and okra, and flavored with a smoky blend of paprika, cumin, and cayenne, this plant-based twist on a Southern classic offers a satisfying depth of flavor. Protein-packed kidney beans and long-grain rice create a filling base, while the warm spices and fresh herb garnishes of parsley and green onions add an irresistible flair. Ready in under an hour and perfect for meal prep, this easy-to-make vegetarian jambalaya is a flavorful, crowd-pleasing option for weeknight dinners or casual gatherings. Don’t forget the splash of hot sauce for an extra kick!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium bell peppers (any color), diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon cayenne pepper (optional, for spice)
- 14 ounces can of diced tomatoes
- 4 cups vegetable broth
- 1.5 cups long-grain rice
- 1 cup red kidney beans, drained and rinsed
- 1 cup frozen okra
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 green onions, thinly sliced
- 0.25 cup fresh parsley, chopped
- hot sauce (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, bell peppers, and celery. Sauté for 5-7 minutes until the vegetables are soft and the onion is translucent.
Stir in the minced garlic, smoked paprika, cumin, thyme, oregano, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
Add the can of diced tomatoes (with their juices) and the vegetable broth. Stir to combine.
Bring the mixture to a boil, then stir in the rice. Lower the heat to a simmer, cover, and cook for 15 minutes.
After 15 minutes, uncover the pot and add the red kidney beans and frozen okra. Stir well and season with salt and black pepper.
Continue to simmer, covered, for another 15 minutes or until the rice is tender and the liquid has been absorbed. Stir occasionally to prevent sticking.
Remove the pot from heat and let it sit, covered, for 5 minutes.
Fluff the jambalaya with a fork and garnish with green onions and fresh parsley.
Serve hot with a splash of hot sauce, if desired.
Nutrition Facts
Calories |
1549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5912 mg | 257% | |
| Total Carbohydrate | 250.1 g | 91% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 46.1 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 818 mg | 63% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 5711 mg | 122% | |
*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.
