Jammin' Vegetable Jambalaya Recipe

Name: Jammin' Vegetable Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 large yellow onion, chopped; 1 stalk celery, chopped; 1 large red bell pepper, seeded and chopped; 2 garlic cloves, minced; 1 (28 ounce) can diced tomatoes, with their juices; 1 1/2 teaspoons fresh thyme leaves, minced; 1/2 teaspoon fresh marjoram, minced; 1 teaspoon Tabasco sauce; 1 teaspoon salt; 2 cups water; 8 ounces vegetarian sausage links or 8 ounces vegan sausage links, cut into 1-inch pieces; 1 1/2 cups dark red kidney beans, cooked and drained or 1 1/2 cups dark red kidney beans, drained and rinsed; 1 tablespoon fresh parsley, chopped; hot cooked long-grain rice

Servings: persons

1 1/2 tablespoons olive oil
1 large yellow onion, chopped
1 stalk celery, chopped
1 large red bell pepper, seeded and chopped
2 garlic cloves, minced
1 (28 ounce) can diced tomatoes, with their juices
1 1/2 teaspoons fresh thyme leaves, minced
1/2 teaspoon fresh marjoram, minced
1 teaspoon Tabasco sauce
1 teaspoon salt
2 cups water
8 ounces vegetarian sausage links or 8 ounces vegan sausage links, cut into 1-inch pieces
1 1/2 cups dark red kidney beans, cooked and drained or 1 1/2 cups dark red kidney beans, drained and rinsed
1 tablespoon fresh parsley, chopped
hot cooked long-grain rice

1
Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion, celery, bell pepper, and garlic; cover and cook, stirring a few times, until softened, about 5 minutes.
2
Stir in the tomatoes, thyme, marjoram, Tabasco, salt, and water; cover and simmer until the vegetables are tender, about 30 minutes.
3
Meanwhile, heat the remaining 1-1/2 teaspoons oil in a medium-sized skillet over medium-high heat. Add the vegetarian or vegan sausage and cook, stirring occasionally, until browned all over, about 5 minutes.
4
Add the sausage to the tomato mixture, along with the beans and parsley. Cook, uncovered, for 10 minutes, stirring occasionally, to heat through, adding more water if the jambalaya becomes too dry.
5
Serve over hot rice.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1 large yellow onion, chopped, 1 stalk celery, chopped, 1 large red bell pepper, seeded and chopped, and more.

Yes, Jammin' Vegetable Jambalaya falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jammin' Vegetable Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions