Description
Enjoy a taste of the South with this flavorful Vegetable Jambalaya recipe. Packed with a medley of vegetables and aromatic spices, this vegan dish is a satisfying one-pot meal that is perfect for any day of the week.
Ingredients
Scale
Vegetable Jambalaya:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, diced
- 1 cup okra, sliced (fresh or frozen)
- 1 can (14.5 ounces) diced tomatoes
- 1 cup long-grain rice, rinsed
- 3 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper (optional for heat)
- 2 bay leaves
- Salt and black pepper to taste
- 2 green onions, sliced
- 2 tablespoons fresh parsley, chopped
- Lemon wedges for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, bell peppers, and celery; sauté until softened.
- Stir in garlic, zucchini, and okra; cook for another 3 minutes.
- Add diced tomatoes, rice, broth, spices; bring to a boil.
- Reduce heat, cover, simmer for 20-25 minutes until rice is tender.
- Remove from heat, discard bay leaves, fluff with a fork, stir in green onions and parsley.
- Serve hot with lemon wedges.
Notes
- For extra protein, add chickpeas or red kidney beans when adding the rice.
- Adjust cayenne pepper for preferred spice level.
- Leftovers can be refrigerated for up to 4 days and reheat well.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 245
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
