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Vegetable Jambalaya

Vegetable Jambalaya recipe image
This Vegetable Jambalaya is a comforting, plant-based twist on the Louisiana classic. It combines the holy trinity of onions, celery, and carrots with sweet bell peppers, black-eyed peas, and zucchini for a textured, flavorful dish. The long-grain rice absorbs the rich vegetable broth infused with paprika, thyme, and bay leaf, creating a savory, cohesive meal in a single pot. Perfect for weeknight dinners or potlucks, it offers a satisfying balance of earthy beans and bright vegetables. Serve it family-style for a warm, inviting gathering or pack it for leftovers that taste even better the next day.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 224.9
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Vegetable Jambalaya is a comforting, plant-based twist on the Louisiana classic. It combines the holy trinity of onions, celery, and carrots with sweet bell peppers, black-eyed peas, and zucchini for a textured, flavorful dish. The long-grain rice absorbs the rich vegetable broth infused with paprika, thyme, and bay leaf, creating a savory, cohesive meal in a single pot. Perfect for weeknight dinners or potlucks, it offers a satisfying balance of earthy beans and bright vegetables. Serve it family-style for a warm, inviting gathering or pack it for leftovers that taste even better the next day.
Ingredients
  • 3 tablespoon Canola oil
  • 1 cup Diced onion
  • 2 lg Cloves garlic minced
  • 3/4 cup Diced celery
  • 1/2 cup Diced carrots
  • 1 teaspoon Dried thyme
  • 2 teaspoon Paprika
  • 1/2 teaspoon Salt
Directions
  1. 1
    Heat the canola oil in a large, heavy-bottomed pot over medium-low heat.
  2. 2
    Add the diced onion and cook, stirring occasionally, for 10 minutes until softened and wilted.
  3. 3
    Stir in the minced garlic, diced celery, and diced carrots; cook for 1 minute until fragrant.
  4. 4
    Mix in the dried thyme, paprika, salt, cayenne pepper, and bay leaf.
  5. 5
    Add the diced red and green bell peppers, cooked black-eyed peas, plum tomatoes with their juices, and defatted vegetable broth.
  6. 6
    Bring the mixture to a boil, then reduce heat to medium-low and simmer partially covered for 10 minutes to blend flavors.
  7. 7
    Stir in the diced zucchini and bring the mixture back to a boil.
  8. 8
    Stir in the uncooked long-grain white rice, cover the pot tightly, reduce heat to low, and cook for 20 minutes.
  9. 9
    Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
  10. 10
    Stir in chopped parsley and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 224.9kcal
% Daily Value *
Total Fat 12.1g19%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 2487.4mg104%
Total Carbohydrate 28.1g10%
Dietary Fiber 4.7g19%
Sugars 5.3g
Protein 4.9g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Do not cook the dish longer than 20 minutes after adding the rice to prevent mushy texture.

Use the exact amount of broth specified to ensure the rice cooks properly.

Serve with fresh cole slaw, sliced tomatoes, catfish, or crab cakes for a complete meal.

Keywords: vegan, vegetable jambalaya, cajun rice, one-pot meal, black eyed peas, plant-based, comfort food, spiced rice, zucchini, bell peppers, thyme, paprika, easy dinner, vegetarian, rice and beans
Read it online: https://www.chefs-mate.com/recipe/vegetable-jambalaya/