Vegetarian Jambalaya Recipe

If you’re craving a flavorful, hearty meal that’s both filling and full of vibrant vegetables, this Vegetarian Jambalaya is the perfect dish for you! Packed with spices, tomatoes, rice, and a mix of colorful veggies, this dish is a delicious twist on the classic Creole jambalaya.

Ingredients for Vegetarian Jambalaya

To get started, you’ll need the following ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped (you can use any color you prefer)
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth (or water for a lighter option)
• 1 cup long-grain white rice
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cayenne pepper (adjust based on your spice preference)
• 1/2 teaspoon smoked paprika (adds depth of flavor)
• 1/4 teaspoon ground black pepper
• Salt, to taste
• 1 cup frozen peas (or corn, for a slightly different texture)
• 1/2 cup chopped green onions (for garnish)
• Fresh parsley, chopped (optional)

Pro Tip: To make your jambalaya even heartier, you can add plant-based sausage or tofu for protein!

Instructions for Cooking Vegetarian Jambalaya

1. Prepare the Veggies

In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, bell pepper, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

2. Add Garlic and Spices

Stir in the minced garlic, paprika, thyme, oregano, cayenne pepper, smoked paprika, black pepper, and a pinch of salt. Let the mixture cook for another 1-2 minutes to release the spices’ flavors.

3. Add Rice and Tomatoes

Add the rice and stir to coat it with the seasoned vegetable mixture. Pour in the diced tomatoes (with their juice) and the vegetable broth. Stir everything together, making sure the rice is evenly distributed.

4. Simmer and Cook

Bring the mixture to a boil, then reduce the heat to low. Cover and let the jambalaya simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed. Stir halfway through the cooking process to prevent the rice from sticking to the bottom of the pan.

5. Add Frozen Peas

Once the rice is cooked, add the frozen peas (or corn). Stir to combine, and cook for an additional 2-3 minutes until the peas are heated through.

6. Garnish and Serve

Remove from heat and garnish with chopped green onions and fresh parsley. Serve your delicious Vegetarian Jambalaya hot and enjoy!

Pro Tips for Perfect Jambalaya

• Use long-grain white rice for the best texture. Short-grain or jasmine rice may become too sticky.
• If you prefer a spicier jambalaya, feel free to add more cayenne pepper or even a chopped jalapeño to the mix!
• Make sure to stir occasionally while the rice is cooking to prevent it from burning or sticking to the bottom of the pan.
• If you want to make this dish ahead of time, it reheats beautifully and the flavors continue to develop. Just store it in an airtight container in the fridge for up to 3 days.

Why You’ll Love This Vegetarian Jambalaya

This dish is not only vegetarian but also full of flavor, making it a great option for anyone looking for a filling, plant-based meal. It’s versatile, so feel free to add your favorite veggies, like zucchini or mushrooms, for a twist. You can also adjust the spices to suit your tastes!

Whether you’re making it for a family dinner or meal prepping for the week, this Vegetarian Jambalaya is sure to become a favorite. Enjoy the blend of bold Creole flavors and comforting textures, all in one bowl!