Home » Vegetarian Recipes For Meatless Monday » Vegetarian Jambalaya {A Meatless Monday Recipe
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Published · By Debbie · 14 Comments
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This easy-to-make one-pot vegetarian jambalaya is vegetable-heavy with a flavorful mixture of Cajun seasonings, fire-roasted tomatoes, rice, and beans.
“Ooohhhhhwwweeeeeee!!!” You’re going to love this one-pot vegetarian jambalaya. ”I GARONTEE!”
I just said that in my very best Justin Wilson impersonation. It’s probably a good thing you couldn’t hear me say that. Nobody could ever say that quite as Mr. Justin Wilsondid.
I’ve mentioned my love for watching Mr. Wilson’s cooking show before,but if you’ve never heard of him, he was a humorist that knew people and loved sharing his Cajun culture by telling stories while cooking Cajun food.
Justin Wilsonknew how to capture anaudience. I have vivid memories of watching him and was too young to cook anything in the kitchen by myself.
This Meatless Monday dish is so easy to make, and best of all, there is only one pot to clean up when you’re done. Vegetarian jambalaya is vegetable-heavy with a flavorful mixture of Cajun seasonings, fire-roasted tomatoes, rice, and beans. It’s hearty comfort food for a cold winter day.
Ingredients Needed
- Oil: Any oil is fine my oil of choice is always extra virgin olive oil.
- Vegetables: Chopped green and red bell pepper, onion, celery, and garlic. Chop all the vegetables the same size for consistent cooking, except the garlic, which should be minced.
- Liquid: vegetable broth
- Tomatoes: canned fire-roasted diced tomatoeswith juice and canned tomato sauce
- Seasonings: dried oregano, and basil, red crushed pepper flakes, and celery seed
- Rice: uncooked long grain rice
- Beans: canned pinto beans and red kidney beans, both drained and rinsed to reduce sodium.
How to Make Vegetarian Jambalaya
- Heat the oil and saute the veggies, then add the garlic.
- Pour in the broth, tomatoes, tomato sauce, herbs and spices; bring to a boil.
- Stir in the rice; reduce heat: cover andsimmer for 5 to 20 minutes.
- When the rice is done, stir in the beans and heat through.
Use caution! You don’t want the rice to stick, stir occasionally. You want to simmer until the liquid is absorbed and rice is done.
Freezer Instructions
This Jambalaya freezes beautifully! Place in an airtight container or zip-top bag for up to a year. Thaw and microwave in a microwave-safe bowl on high for two minutes to reheat. An easy lunch!
So, how do you feel about the food shows on television today? Am I alone in feeling this way?
Enjoy this recipe!
Here’s a little video clip of Justin Wilson 🙂
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Vegetarian Jambalaya
This easy to make one-pot vegetarian jambalaya is vegetable heavy with a flavorful mixture of Cajun seasonings, fire-roasted tomatoes, rice, and beans.
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 6
Calories 313kcal
Author
Ingredients
- 1 tablespoon extravirgin olive oil
- 1 green bell pepper chopped
- 1 red bell pepper chopped
- 1 onion chopped
- 2 celery ribs chopped
- 4 garlic cloves minced
- 2 cups vegetable broth
- 14.5 ounce canned fire-roasted diced tomatoes undrained
- 15 ounces canned tomato sauce
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon crushed red pepper flakes
- ¼ teaspoon celery seed
- 1 cup long grain rice uncooked
- 15.5 ounce canned pinto beans rinsed and drained
- 15.5 ounce canned red kidney beans rinsed and drained
Instructions
Heat oil over medium-high heat in a large dutch oven or pot.
Add the chopped peppers, onions, and celery, then add a pinch of salt. Stir the veggies occasionally and cook about 5 to 7 minutes or until they are tender. Next, add in the garlic, and cook for another minute longer.
Pour in the vegetable broth, diced tomatoes, tomato sauce. Add in the herbs and spices; bring to a boil. When the pot comes to a boil, stir in rice; reduce heat. When the pot comes to a boil, stir in rice; reduce heat. Cover andsimmer. Use caution! You don't want the rice to stick, stir occasionally. You want to simmer until the liquid is absorbed and rice is done, which takes about 15 to 20 minutes
When the rice has finished cooking, stir in the beans and make sure they heat through, before serving.
Nutrition
Calories: 313kcal | Carbohydrates: 59g | Protein: 11g | Fat: 3g | Sodium: 1191mg | Potassium: 808mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1550IU | Vitamin C: 51mg | Calcium: 114mg | Iron: 3.7mg
Did you try this recipe? Tell us what you think!Give this recipe a star rating, leave a comment below and share pictures of your food with us on Instagram, Facebook or Twitter! We can’t wait to see them! Don’t forget to mention @TheMountainKitchen or tag #TheMountainKitchen!
Updated 10/25/21 to include ingredient notes.
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About Debbie & David
We live on the side of the Blue Ridge Mountains, in Virginia. I am the author and photographer here at The Mountain Kitchen, where I share delicious homemade recipes using clean food ingredients, and stories about mountain life. Read more...
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Comments
oo who has time for TV???LoL Did you all have a lot of snow?
Reply
The Mountain Kitchen says
Nada! 🙂
Omg, I remember Mr Wilson! I remember once he mentioned mirliton. Between his pronunciation and my lack of cooking knowledge then I had no idea what he was talking about but I continued watching anyway coz he was so funny ? And you and I love the same Food Network hosts! Ina and Ree especially. Their recipes always work! Trisha I only recently started to watch. Since you’re into healthy, why don’t you join our Fiesta Friday Healthy Recipe Challenge? You know there will be prizes! ?
Reply
The Mountain Kitchen says
Hi Angie!! I hope your new year is starting off well. Yes, Mr. Wilson was a very funny man. I wish I could find reruns on tv… Keep watching Trisha, every now and then her husband pops up on the show! I like her because she’s very down to earth and she accepts and is very open with her struggles with weight.
I appreciate the invitation to the Fiesta Friday Healthy Recipe Challenge! I know I have been absent in my postings. Time has not been a friend of mine and while I enjoyed participating, struggled to keep up, since blogging is unfortunately not how I make my living. I will do my best to try and come up with a recipe before deadline. It sounds like a lot of fun!!
Looks great, Debbie! This is the perfect time of year for soups!!
Reply
The Mountain Kitchen says
Thanks, Jenny. This is a very flavorful dish. We enjoyed it a lot!!
Antonia says
I used to love him and his accent was the best! Your jambalaya looks amazing! I love recipes like this!
Reply
The Mountain Kitchen says
Thanks, Antonia. David and I loved this recipe. I couldn’t help but impersonate Mr. Wilson when adding the ingredients to the pot…Lol!
Sarah says
🙂 I’m going to make this soon! We need a nice warming meal!
Reply
The Mountain Kitchen says
Sarah you’re gonna love this! Enjoy and stay warm!!
Melinda says
What size can of tomato sauce? 8oz or 15oz?
Reply
The Mountain Kitchen says
Hi Melinda! I’m so sorry for the oversight. a 15-ounce can of tomato sauce. Thanks for asking. I have updated the post with the measurement.
Thank you!
Debbie
Heidi says
Do you think I could sub brown rice without having to change liquid quantities?
Thank you!Reply
The Mountain Kitchen says
Hi Heidi! I think it should be ok, but you may want to have a little extra broth on-hand just in case. Enjoy!
