Description
A flavorful and hearty vegetable jambalaya with rice recipe that is both vegan and Cajun-inspired. This one-pot dish is loaded with colorful bell peppers, okra, kidney beans, and aromatic spices, creating a satisfying and delicious meal.
Ingredients
Scale
Vegetable Jambalaya Ingredients:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 2 celery stalks (sliced)
- 3 cloves garlic (minced)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 cup long-grain white rice (uncooked)
- 2 1/2 cups vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sliced okra (fresh or frozen)
- 1 cup cooked red kidney beans (drained and rinsed)
- 2 green onions (sliced, for garnish)
- chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot or deep skillet over medium heat. Add the onion, bell peppers, and celery, and cook for 5–6 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant. Add diced tomatoes, rice, vegetable broth, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
- Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- Stir in okra and kidney beans and cook for an additional 5 minutes until heated through. Remove from heat and fluff with a fork. Garnish with green onions and parsley before serving.
Notes
- For extra protein, add sautéed tofu or tempeh.
- You can swap okra for zucchini or mushrooms if preferred.
- This dish reheats well and is great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 460mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
