One-Pot Vegetarian Jambalaya {A Meatless Monday Recipe

“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 really knew people and loved sharing his Cajun culture by telling stories, while cooking Cajun food. Justin Wilson really 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.

Thinking about his show makes me sad that there aren’t more shows like his on television today.  I remember long weekends when you could turn on Food Network or Cooking Channel TV and watch people cook for hours. There are only a handful of shows where you feel like you’re sitting at the kitchen counter watching someone cook. Most shows that come on are reality-based or challenge shows, that come on back to back and seem to repeat NONSTOP! I don’t like those shows very much; I miss honest to goodness cooking one on one and bow down to the ones such as Ina Garten, Ree Drummond and Trisha Yearwood who still give you that one-on-one recipe share. 

Anyway, that is how I feel about the cooking shows on television today.

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. One-pot 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.

One-Pot Vegetarian Jambalaya

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. 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.

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 🙂

UPDATE 01/22/2018: This Jambalaya freezes beautifully! Place in an airtight container or zip-top bag for up to a year. Thaw and microwave on high for two minutes to reheat. Easy lunch!

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One-Pot Vegetarian Jambalaya

This easy to make one-pot vegetarian jambalaya is vegetable heavy with a flavorful mixture of Cajun seasonings, fire-roasted tomatoes, rice, and beans.

Course Main Course

Cuisine Meatless Monday, Vegetarian

Keyword Jambalaya, One-Pot, vegetarian

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6

Calories 313kcal

Author Debbie Spivey

Ingredients

• 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

Instructions

• 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.

Notes

Recipe adapted from IDigPintrest.com

Nutrition

Calories: 313kcal | Carbohydrates: 59g | Protein: 11g | Fat: 3g | Sodium: 1191mg | Potassium: 808mg | Fiber: 10g | Sugar: 9g | Vitamin A: 31% | Vitamin C: 61.8% | Calcium: 11.4% | Iron: 20.7%

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