Best Veg Jambalaya Recipes

VEGETABLE JAMBALAYA

Vegetable Jambalaya image

Here's classic Creole cooking, vegetarian style. Ooo-eee!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 large onion, coarsely chopped (1 cup)
1 medium green bell pepper, coarsely chopped (1 cup)
2 garlic cloves, finely chopped
1 cup uncooked regular long-grain rice
1 can (14 ounces) vegetable broth
1 cup frozen whole kernel corn
2 tablespoons Worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
1 can (15 to 16 ounces) black-eyed peas, rinsed and drained
1 can (14 1/2 ounces) stewed tomatoes, undrained

Steps:

Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

Nutrition Facts : Calories 420, Carbohydrate 89 g, Cholesterol 0 mg, Fiber 11 g, Protein 16 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 900 mg

VEG JAMBALAYA

Veg Jambalaya image

This flavorful entree uses convenient canned beans in place of the meat-and never lets you leave hungry. -Crystal Jo Bruns, Iliff, Colorado

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 medium green pepper, chopped
1 medium onion, chopped
1 celery rib, chopped
3 garlic cloves, minced
2 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fennel seed, crushed
1 cup uncooked long grain rice
1 can (16 ounces) butter beans, rinsed and drained
1 can (16 ounces) red beans, rinsed and drained

Steps:

In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer. , Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.

Nutrition Facts : Calories 281 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 796mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 9g fiber), Protein 11g protein.

VEGAN JAMBALAYA

Vegan jambalaya image

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Time 45m

Number Of Ingredients 13

Ingredients

2 tbsp olive oil
1 large onion (180g), finely chopped
4 celery sticks , finely chopped
1 yellow pepper , chopped
2 tsp smoked paprika
½ tsp chilli flakes
½ tsp dried oregano
115g brown basmati rice
400g can chopped tomatoes
2 garlic cloves , finely grated
400g butter beans , drained and rinsed
2 tsp vegetable bouillon powder
large handful of parsley , chopped

Steps:

Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.

Nutrition Facts : Calories 547 calories, Fat 15 grams fat, SaturatedFat 2.2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 19 grams sugar, Fiber 17 grams fiber, Protein 18 grams protein, Sodium 0.31 milligram of sodium

VEGETARIAN JAMBALAYA

Vegetarian Jambalaya image

True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor - with no meat.

Provided by An_Net

Categories Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

In 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.
Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.

VEGETARIAN JAMBALAYA

Vegetarian Jambalaya image

"This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya," affirms LynnMarie Frucci of LaCenter, Washington. "If there's any left over, roll it up in a flour tortilla and add your favorite topping."

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1 medium onion, finely chopped
1 cup chopped celery
1 cup chopped green pepper
1 cup sliced fresh mushrooms
1 teaspoon olive oil
2 garlic cloves, minced
3 cups chopped fresh tomatoes
2 cups water
1 cup uncooked long grain rice
2 tablespoons reduced-sodium soy sauce
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon chili powder
1/8 teaspoon pepper
6 tablespoons reduced-fat sour cream

Steps:

In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper., Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.

Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 339mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges