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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 Wilson did.
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 Wilson knew how to capture an audience. 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.
A detailed list of ingredients is provided in the recipe card at the end of this post.
- 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 tomatoes with 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 and simmer 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.
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 🙂
- 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
- 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 and simmer. 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.
Updated 10/25/21 to include ingredient notes.