Meatless Jambalaya
A hearty and flavorful meatless jambalaya with tender rice, beans, and a blend of spices, perfect for a comforting vegetarian meal with bold tastes.
Ingredients
- 1 Tbsp. oil ⓘ
- 1/2 c. chopped onion ⓘ
- 1/2 c. chopped green pepper ⓘ
- 2 garlic cloves, minced ⓘ
- 2 c. water ⓘ
- 1 (14.5 oz.) can stewed tomatoes, cut up
- 1 (8 oz.) can tomato sauce ⓘ
- 1/2 tsp. dried Italian seasoning
- 1/4 tsp. cayenne ⓘ
- 1/8 tsp. fennel seed ⓘ
- 1 c. uncooked rice ⓘ
- 1 (16 oz.) red beans ⓘ
- 1 (15.5 oz.) butter beans ⓘ
Instructions
- Heat oil in a large skillet. Add chopped onion, green pepper, and minced garlic; cook 3 to 5 minutes or until tender.
- Stir in water, stewed tomatoes, tomato sauce, Italian seasoning, cayenne, and fennel seed. Bring to a boil.
- Add uncooked rice. Reduce heat to low, cover, and simmer for 20 to 30 minutes or until rice is tender, stirring occasionally.
- Stir in red beans and butter beans. Cover and simmer for an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.
Tips & Substitutions
For added depth of flavor, consider sautéing the vegetables in a bit of vegetable broth instead of oil. You can also substitute brown rice for white rice for a healthier option; just adjust the cooking time accordingly. If you like a spicier dish, increase the cayenne or add diced jalapeños. For a twist, try adding some corn or using quinoa instead of rice.
Serving Suggestions
Serve this meatless jambalaya with a side of crusty bread or a fresh green salad for a complete meal. A dollop of sour cream or a sprinkle of fresh parsley can elevate the dish further. It pairs beautifully with Virginia Box Bread for a comforting, hearty dinner.
Storage & Reheating
Store leftover jambalaya in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to the skillet and warm over low heat until heated through. You can also microwave it in increments, stirring occasionally to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Meatless Jambalaya contains roughly 805 calories, with 28g protein, 115g carbohydrates, and 36g fat. It is an excellent source of dietary fiber (187% of the Daily Value), vitamin C (144% of the Daily Value), and iron (132% of the Daily Value). Note that it is relatively high in sodium, at 615mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this jambalaya ahead of time?
Yes, you can prepare this jambalaya a day in advance. Cook it as directed and then refrigerate it. The flavors will meld beautifully overnight, making it even tastier when reheated.
Is this recipe suitable for freezing?
Absolutely! You can freeze the jambalaya in airtight containers for up to 3 months. To reheat, thaw overnight in the refrigerator and then warm on the stove or in the microwave, adding a little liquid if necessary.
What can I use instead of red beans?
You can substitute kidney beans or black beans if you prefer. Both will provide a similar texture and flavor. For a unique twist, try adding chickpeas for a different protein source.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).