Veg Jambalaya is a flavorful, hearty dish that brings together a blend of rice, vegetables, and aromatic spices, all cooked in one pot to create a vibrant and comforting meal. Inspired by the classic Creole and Cajun jambalaya, this vegetarian version swaps the meat for a medley of fresh vegetables and beans, but still keeps all the delicious flavors and rich seasoning that makes jambalaya so special. Perfect for a weeknight dinner or a special occasion, this dish is satisfying, healthy, and easy to make!

Why You’ll Love This Recipe

Veg Jambalaya is packed with flavor, thanks to the combination of bell peppers, onions, tomatoes, and a mix of spices like paprika, cayenne, and thyme. The rice soaks up all the goodness from the vegetables and seasonings, making every bite aromatic and savory. Whether you’re vegetarian or simply looking for a healthier version of this classic dish, this Veg Jambalaya is a perfect alternative without sacrificing any of the delicious flavors. It’s a one-pot meal, making it easy to prepare and clean up afterward!

Ingredients

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 bell pepper (any color), diced

• 2 celery stalks, diced

• 2 cloves garlic, minced

• 1 cup long-grain white rice

• 1 can (14.5 oz) diced tomatoes (with juice)

• 1 1/2 cups vegetable broth (or water)

• 1/2 cup frozen peas

• 1 cup cooked kidney beans or black beans (optional for added protein)

• 1 teaspoon smoked paprika

• 1/2 teaspoon dried thyme

• 1/4 teaspoon cayenne pepper (optional for heat)

• 1/2 teaspoon paprika

• Salt and pepper to taste

• 1 tablespoon soy sauce or hot sauce (optional for extra flavor)

• Fresh parsley or green onions for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, bell pepper, and celery. Cook for about 5-6 minutes, stirring occasionally, until the vegetables are softened.

2. Add the garlic and spices: Stir in the minced garlic, smoked paprika, thyme, cayenne pepper, and regular paprika. Cook for another 1-2 minutes, allowing the spices to become fragrant.

3. Add the rice and liquids: Stir in the rice, making sure it’s well-coated with the oil and spices. Add the diced tomatoes (with their juice) and vegetable broth. Season with salt and pepper to taste, then bring the mixture to a simmer.

4. Cook the jambalaya: Once simmering, reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. If the rice isn’t fully cooked but the liquid has been absorbed, add a little more broth or water and continue cooking until the rice is done.

5. Add the peas and beans: Once the rice is cooked, stir in the frozen peas and cooked beans (if using). Allow the heat from the rice to warm the peas through, about 3-4 minutes.

6. Finish and serve: Taste the jambalaya and adjust the seasoning with more salt, pepper, or soy sauce if needed. Garnish with fresh parsley or green onions for a burst of freshness.

7. Enjoy: Serve your Veg Jambalaya hot, and enjoy the colorful, savory goodness!

Servings and timing

• Servings: 4-6 servings

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Add more vegetables: Feel free to add more veggies like zucchini, corn, or mushrooms for added flavor and texture.

• Spicy Veg Jambalaya: For a spicier version, increase the cayenne pepper, or add a diced jalapeño or hot sauce for extra heat.

• Add vegan sausage or tofu: For added protein and a heartier meal, you can include vegan sausage, smoked tofu, or tempeh. Just sauté them with the vegetables or mix them in toward the end.

• Rice alternatives: You can substitute the rice for cauliflower rice for a low-carb version or quinoa for a protein-packed alternative.

Storage/Reheating

• Refrigeration: Leftover Veg Jambalaya can be stored in an airtight container in the refrigerator for up to 3 days.

• Freezing: This dish freezes well. To freeze, let the jambalaya cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop, adding a little water or broth to loosen it up if needed.

FAQs

1. Can I use brown rice instead of white rice?

Yes! Brown rice can be used, but it will take longer to cook (about 40-45 minutes) and will need additional liquid, so be sure to adjust the cooking time and add more broth or water if needed.

2. Can I use frozen vegetables?

Yes! You can use frozen bell peppers, peas, and other vegetables instead of fresh ones. Just add them when you would normally add the fresh vegetables.

3. Can I make this dish in a slow cooker?

Yes! To make this in a slow cooker, sauté the vegetables and spices in a pan, then add them to the slow cooker along with the rice, broth, and tomatoes. Cook on low for 4-5 hours or high for 2-3 hours, or until the rice is tender.

4. Can I make this dish spicier?

Yes! Adjust the heat by adding more cayenne pepper, hot sauce, or even a chopped jalapeño for an extra kick.

5. Can I add protein to this dish?

Yes, you can add protein like beans (as suggested in the recipe), tofu, tempeh, or vegan sausage for a heartier meal. You can also add a protein like cooked chicken or shrimp if you’re not making it vegetarian.

6. How do I make this recipe gluten-free?

This recipe is naturally gluten-free! Just be sure to check any broth or sauces you use to ensure they’re gluten-free.

7. Can I make this ahead of time?

Yes! Veg Jambalaya tastes even better the next day as the flavors meld together. You can make it ahead of time, store it in the fridge, and reheat when ready to serve.

8. How do I make this dish creamy?

If you prefer a creamy texture, stir in a few tablespoons of coconut milk or dairy-free cream toward the end of cooking for added richness.

9. Can I use another type of beans?

Yes! You can swap kidney beans with black beans, pinto beans, or chickpeas for variety and different textures.

10. How do I know when the rice is done?

The rice should be tender and have absorbed most of the liquid. If it’s still firm or dry, add a little more broth or water and cook for a few extra minutes.

Conclusion

Veg Jambalaya is a vibrant, flavorful, and comforting dish that’s perfect for any meal of the day. Packed with fresh vegetables, aromatic spices, and hearty rice, this one-pot meal is satisfying, nutritious, and full of flavor. Whether you enjoy it as a main dish or as a side, it’s an easy-to-make, customizable meal that everyone will love!