Vegetable Jambalaya
A hearty vegetable jambalaya packed with flavorful spices, colorful peppers, beans, and zucchini, perfect for vegetarians or those seeking a plant-based, comforting dish.
Ingredients
- 3 Tbsp. canola oil ⓘ
- 1 c. diced onion ⓘ
- 2 large cloves garlic, minced ⓘ
- 3/4 c. diced celery ⓘ
- 1/2 c. diced carrot ⓘ
- 1 tsp. thyme ⓘ
- 2 tsp. paprika ⓘ
- 1/2 tsp. salt ⓘ
- pinch of cayenne pepper ⓘ
- 1 bay leaf ⓘ
- 1 green bell pepper ⓘ
- 1 red bell pepper ⓘ
- 1 can beans ⓘ
- 1 can chopped plum tomatoes ⓘ
- 3 1/4 c. vegetable juice ⓘ
- 2 medium zucchini ⓘ
- 2 Tbsp. chopped parsley ⓘ
Instructions
- Heat oil in a large pot.
- Add diced onion and cook over low heat until wilted, about 10 minutes.
- Add minced garlic, diced celery, and diced carrot; cook, stirring, for 1 minute.
- Mix in thyme, paprika, salt, cayenne pepper, and bay leaf.
- Add chopped bell peppers, beans, chopped tomatoes with juice, and vegetable broth.
- Bring to a boil, then reduce heat to medium-low and cook, partially covered, for 10 minutes.
- Add zucchini and other leftover vegetables, bring to a boil again.
- Stir in rice, cover, and cook on low heat for 20 minutes.
- Stir in chopped parsley before serving. Optionally, add salsa for extra flavor.
Tips & Substitutions
For a more robust flavor, consider adding smoked paprika or a dash of liquid smoke. If you have leftover vegetables, feel free to toss them in for added texture and nutrition. For a heartier dish, you can substitute brown rice for white rice, though cooking times may vary. This recipe easily adapts to various dietary needs, making it a great choice among vegan recipes.
Serving Suggestions
Serve the jambalaya hot, garnished with fresh parsley. It pairs beautifully with a side of crusty bread or a simple green salad for a complete meal. For added flavor, consider serving with a dollop of salsa or hot sauce. This dish is also great for meal prep and perfect for gatherings.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of vegetable juice or broth to prevent drying out and warm it on the stovetop over low heat, stirring occasionally. It can also be reheated in the microwave in short intervals until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Jambalaya contains roughly 1692 calories, with 70g protein, 313g carbohydrates, and 55g fat. It is an excellent source of dietary fiber (422% of the Daily Value), vitamin C (393% of the Daily Value), and vitamin A (333% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice, but keep in mind that it will require a longer cooking time. You'll need to adjust the liquid and increase the simmering time to about 40-45 minutes to ensure the rice is fully cooked.
What vegetables can I add to the jambalaya?
You can enhance the jambalaya with a variety of vegetables such as corn, peas, or even spinach. Just remember to add them according to their cooking times; softer vegetables should be added later to maintain their texture.
Is this recipe suitable for meal prep?
Absolutely! This vegetable jambalaya is perfect for meal prep. It stores well and the flavors even improve after a day in the fridge. Just portion it out into individual containers for a quick and nutritious meal throughout the week.
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).