1/3 Photos of Vegetarian Jambalaya
True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor - with no meat.
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Units: US | Metric
- 1 tablespoon oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1/2 cup chopped celery
- 3 garlic cloves, minced
- 2 cups water
- 400 g diced tomatoes, undrained
- 250 g tomato sauce
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/8 teaspoon fennel seed, crushed
- 1 cup uncooked long grain rice
- 440 g butter beans, rinsed and drained
- 440 g red beans, rinsed and drained
- 1In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.
- 2Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
- 3Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
- 4Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.
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Nutritional Facts for Vegetarian Jambalaya
Serving Size: 1 (310 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 314.7
- Calories from Fat 30
- Total Fat 3.3 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 419.4 mg
- Total Carbohydrate 59.3 g
- Dietary Fiber 9.9 g
- Sugars 5.2 g
- Protein 13.2 g
The following items or measurements are not included:
dried Italian seasoning