Vegetarian Jambalaya

After the rich and scrumptious festive foods, all I want is some simple, light, healthy and easy one pot meal. Today I am going to share one such recipe – Vegetarian Jambalaya with left over rice, yes I prepared it with left over rice. According to wiki, Jambalaya is a dish of Louisiana origin of Spanish and French. For me it reminded me of vegetable and rajma pulao. I served this with tortilla chips and it became a filling and a complete meal.

I got introduced to this dish at my work. My colleagues usually bring this Jambalaya for lunch and they were suggesting me to try the vegetarian version of it. Google helped me right away and it helped me to land on the kitchn. The recipe was super simple and I tried it right away. We loved it so much especially vaandu, he was relishing this with tortilla chips. That’s when the idea struck, to serve this vegetarian jambalaya in tortilla scoops with some cheese instead of regular tortilla chips. Viola that became a huge hit. :-) This recipe became a staple in our household and finally got a chance to post it here.

The main ingredients in this recipe are the holy trinity vegetables – Celery, onions and bell peppers and these veggies forms the base of many recipes originated from Louisiana. I used all colored peppers but green is more than sufficient. To replace the meat protein, I added beans. (Of course red kidney beans, didn’t I mention, rajma pulao) When I saw celery in the ingredient list, I was bit reluctant but went ahead and added them. Gosh, celery elevated the flavor of this recipe especially loved the crunch that I got from celery. Celery jelled well in this dish and this recipe is a great way to get acquired to the celery taste.

Here comes the Vegetable Rajma Pulao errr sorry Vegetarian Jambalaya. :-)
ricebeansveggiejambalaya   Ingredients:

  • Medium Size Onion – 1
  • Chopped Colored Bell Peppers – 1 cup ( I used green, red, yellow and orange)
  • Garlic Cloves – 2
  • Red Kidney Beans – 1/4 cup
  • Celery Stalk – 2
  • Small Tomatoes – 4
  • Oil – 2 tbsps
  • Green Chilly – 1 (I used the one that I got from Indian grocery store)
  • Bay leaf – 2
  • Cayenne Pepper – 1/2 tsp
  • Paprika – 1/2 tsp
  • Soy Sauce – 1 tsp
  • Dried Thyme – 1/2 tsp
  • Dried Oregano – 1/2 tsp
  • Salt – 1 tsp
  • Sugar – 1/2 tsp
  • Chopped Cilantro – 2 tbsps
  • Vegetable Broth – 1/4 cup
  • Cooked Rice – 4 cups
  • Grated Cheese of your choice for garnish (optional)

Prep Work:

jambalayaveggies

  • I used left over rice (sona masoori variety) but you can also prepare and use freshly cooked rice.  Cook 2 cups of rice in your preferred way and set aside 4 cups of cooked rice. Make sure the rice is in room temperature.
  • Soak the ¼ of rajma beans overnight and pressure cook it by adding ¼ tsp of salt for 3 whistles. We want the beans to be soft but not mushy. If you are using canned beans, rinse it and set aside.
  • Clean and chop all the veggies.

Steps:

jambalayasteps1

  • Heat the pan and add oil.
  • Once the oil is hot the bay leaves, chopped chilli and garlic.
  • Saute for couple of minutes till garlic turns light brown and then add the onions and celery together and  cook until the onion turns translucent.
  • Now add the bell peppers and tomatoes and cover and cook for 3 minutes.
  • Add the dried herbs (oregano and thyme) , sugar, salt, soy sauce, cayenne pepper and paprika and mix well. And then add the vegetable broth and cook for 2 minutes. We want the vegetables to be al-dente so make sure you do not overcook the veggies.
  • Finally add the rice, chopped cilantro and beans. Mix them well and cook until the rice absorbs all the water. It took me about 5 minutes.

jambalayasteps2

That’s it. Veggie Jambalaya is ready. :-) Add some grated cheese on top or if you want to keep it vegan ignore and serve it hot with some tortilla scoops. 

veggiejambalaya

Notes:

  • I went with store bought vegetable broth. Home made broth can be used or if you don’t have in stock use plain water.
  • As I used soy sauce and store bought vegetable broth containing sodium, I used only 1 tsp of salt for this measure. But adjust as per your taste and the ingredients.
  • Instead of paprika and cayenne pepper, you can use 1 tsp of regular red chilly powder. I didn’t feel any big difference.
  • I used regular raw rice, but mexican rice or brown rice or basmati rice can be substituted too.
  • Any beans and legumes or mix of legumes can be added. Scrambled tofu can be added for additional protein source.
  • I would not recommend to skip celery, but if you can’t source them its fine.
  • If you are using jalapenos or any other chilly variety, adjust the paprika and cayenne pepper as per your preference.
  • Last but not least, adjust the salt and spices as per your preference.

vegetarianjambalaya

Vegetarian Jambalaya
Here is the vegetarian version of Louisiana special Mexican rice dish prepared with trinity vegetables, beans served with cheese & chips.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. Medium Size Onion - 1
  2. Chopped Colored Bell Peppers - 1 cup ( I used green, red, yellow and orange)
  3. Garlic Cloves - 2
  4. Red Kidney Beans - 1/4 cup
  5. Celery Stalk - 2
  6. Small Tomatoes - 4
  7. Oil - 2 tbsps
  8. Green Chilly - 1 (I used the one that I got from Indian grocery store)
  9. Bay leaf - 2
  10. Cayenne Pepper - 1/2 tsp
  11. Paprika - 1/2 tsp
  12. Soy Sauce - 1 tsp
  13. Dried Thyme - 1/2 tsp
  14. Dried Oregano - 1/2 tsp
  15. Salt - 1 tsp
  16. Sugar - 1/2 tsp
  17. Chopped Cilantro - 2 tbsps
  18. Vegetable Broth - 1/4 cup
  19. Cooked Rice - 4 cups
  20. Grated cheese of your choice for garnishing. (optional)
Prep Work
  1. I used left over rice (sona masoori variety) but you can also prepare and use freshly cooked rice. Cook 2 cups of rice in your preferred way and set aside 4 cups of cooked rice. Make sure the rice is in room temperature.
  2. Soak the ¼ of rajma beans overnight and pressure cook it by adding ¼ tsp of salt for 3 whistles. We want the beans to be soft but not mushy. If you are using canned beans, rinse it and set aside.
  3. Clean and chop all the veggies.
Steps
  1. Heat the pan and add oil.
  2. Once the oil is hot the bay leaves, chopped chilli and garlic.
  3. Saute for couple of minutes till garlic turns light brown and then add the onions and celery together and cook until the onion turns translucent.
  4. Now add the bell peppers and tomatoes and cover and cook for 3 minutes.
  5. Add the dried herbs (oregano and thyme) , sugar, salt, soy sauce, cayenne pepper and paprika and mix well. And then add the vegetable broth and cook for 2 minutes. We want the vegetables to be al-dente so make sure you do not overcook the veggies.
  6. Finally add the rice, chopped cilantro and beans. Mix them well and cook until the rice absorbs all the water. It took me about 5 minutes.
  7. That’s it. Veggie Jambalaya is ready. :-) Add some grated cheese on top or if you want to keep it vegan ignore and serve it hot with some tortilla scoops.
Notes
  1. I went with store bought vegetable broth. Home made broth can be used or if you don't have in stock use plain water.
  2. As I used soy sauce and store bought vegetable broth containing sodium, I used only 1 tsp of salt for this measure. But adjust as per your taste and the ingredients.
  3. Instead of paprika and cayenne pepper, you can use 1 tsp of regular red chilly powder. I didn't feel any big difference.
  4. I used regular raw rice, but mexican rice or brown rice or basmati rice can be substituted too.
  5. Any beans and legumes or mix of legumes can be added. Scrambled tofu can be added for additional protein source.
  6. I would not recommend to skip celery, but if you can't source them its fine.
  7. If you are using jalapenos or any other chilly variety, adjust the paprika and cayenne pepper as per your preference.
  8. Last but not least, adjust the salt and spices as per your preference.
Adapted from The Kitchn
Adapted from The Kitchn
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

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