Vegetable Jambalaya Recipe

Name: Vegetable Jambalaya
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. canola oil; 1 c. diced onion; 2 large cloves garlic, minced; 3/4 c. diced celery; 1/2 c. diced carrot; 1 tsp. thyme; 2 tsp. paprika; 1/2 tsp. salt; pinch of cayenne pepper; 1 bay leaf; 1 green bell pepper; 1 red bell pepper, cut up; 1 can beans (black, pinto, black-eyed, any kind); 1 can chopped plum tomatoes; 3 1/4 c. defatted vegetable juice; 2 medium sized zucchini (1/2-inch); 2 Tbsp. chopped parsley

Servings: persons

3 Tbsp. canola oil
1 c. diced onion
2 large cloves garlic, minced
3/4 c. diced celery
1/2 c. diced carrot
1 tsp. thyme
2 tsp. paprika
1/2 tsp. salt
pinch of cayenne pepper
1 bay leaf
1 green bell pepper
1 red bell pepper, cut up
1 can beans (black, pinto, black-eyed, any kind)
1 can chopped plum tomatoes
3 1/4 c. defatted vegetable juice
2 medium sized zucchini (1/2-inch)
2 Tbsp. chopped parsley

1
Heat oil in a large pot.
2
Add onion and cook over low heat to wilt (10 minutes).
3
Add garlic, celery and carrot.
4
Cook, stirring, 1 minute longer.
5
Mix in spices and herbs.
6
Add bell peppers, beans, tomatoes with juice and vegetable broth.
7
(I used dried vegetable broth or water.)
8
Bring to a boil.
9
Reduce heat to medium-low and cook, partially covered, for 10 minutes.
10
One-half hour before serving, add zucchini and/or other leftover veggies and bring to a boil.
11
Stir in rice, cover and heat on low heat for 20 minutes only.
12
Add parsley and serve.
13
(I added some salsa to taste for an extra zing.)

396

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 17 ingredients. The key ingredients include: 3 Tbsp. canola oil, 1 c. diced onion, 2 large cloves garlic, minced, 3/4 c. diced celery, and more.

Yes, Vegetable Jambalaya falls under the Vegetarian 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!

Vegetable Jambalaya

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions