Vegetarian Jambalaya! I made this a few days ago for my fam and it was YUMMY. Even my dad who isn't keen on veggie dishes loved it.
Jambalaya is a spicy southern rice dish with tomatoes and veggies. This vegetarian jambalaya recipe is Creole style, which means that the rice is simmered in tomato paste, rather than just water. Although this recipe calls for zucchini and okra, the veggies that you use are really up to you. Eggplant, mushrooms or yellow squash would also work great. This vegetarian and vegan
jambalaya recipe cooks up a generous amount, so plan on having leftovers!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 ribs celery, chopped
- 1 green bell pepper, chopped
- 1 1/2 cups uncooked rice
- 1 6 oz can tomato paste
- 5 cups vegetable broth
- 2 zuchinnis, sliced
- 1 1/2 cups okra, fresh or frozen)
- 1 can diced tomatoes OR 4 large tomatoes, diced
- 1 cup mock meat, such as Gimme Lean or Morningstar Farms Crumbles (optional)
- 1 tsp oregano
- 1/2 tsp paprika
- 1/2 tsp cayenne (or to taste)
- 1/2 tsp black pepper
- 1 tsp dried parsley
- 1/2 tsp seasoned salt
In a large bowl, mix tomato paste with vegetable broth
until smooth and set aside. In a large pot, sautee onion, garlic, celery and green pepper until slightly soft, about 5 minutes. Add uncooked rice and allow rice to toast for one minute, stirring. Add tomato and broth mixture. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally. In a separate skillet, sautee the okra, zucchini and mock meat until just barely cooked, about 3-5 minutes.
After the rice has cooked about 10 minutes, add the sauteed mock meat and veggies, spices and diced tomatoes, stirring well. Cover, and allow to simmer 10-15 more minutes, stirring occasionally, until veggies are fullly cooked and rice is soft. Serve with hot sauce if desired, and enjoy!