If you’re looking for a hearty and delicious vegetarian meal that’s quick and easy to make, this jambalaya recipe is perfect! You’ll love its spicy, bold flavors, and it’s a great way to use up any leftover veggies in your fridge.
Why You’ll Love This Recipe
- It’s vegan, gluten-free, nut-free, soy-free
- Packed with nutrient-dense vegetables
- A one-pot dish that comes together quickly
- 1 tablespoon olive oil
- 1 onion (diced)
- 3 cloves garlic (minced)
- 2 bell peppers (diced)
- 3 celery stalks (diced)
- 1 cup uncooked brown rice
- 2 teaspoons paprika
- pinch of cayenne pepper or hot sauce(optional)
- Salt and pepper to taste
- Vegetable broth or water as needed
How To Make This Recipe:
- In a large pot over medium heat add the olive oil. When warm add onions , bell peppers,and celery.
- Add minced garlic & cook until fragrant.
- Add spices like smoked paprika, cayenne/hot sauce,pinch salt & pepper.Mix well.
4 .Add in raw brown rice on top of the vegetable mixture.Pour broth/water.Stir gently& cover with non-stick lid.Build pressure by increasing heat.After some time reduce heat.Simmer on low flame for about around half an hour.Remove from stove.
5.Once done stirring fluff.Useful Tips For Making Jambalaya.
Cooking Time And Temperature Guidelines:
This recipe can be ready within an hour.In terms of temperature maintain medium-high flame initially.As soon as the pressure builds then adjust so that it simmers quietly without boiling.
- Use vegetable broth instead of water for extra flavor.
- Chop vegetables into bite-sized pieces to ensure even cooking.
- For a protein boost, add canned kidney beans or sliced vegan sausage towards the end of cooking.
Add some hot sauce to give it an extra kick,or sprinkle green onions on top before serving
- Brown rice takes longer to cook than white rice so be sure to account for that when planning your timing.
- Don’t lift the lid while it’s simmering, as this can disrupt the cooking process and make your rice too mushy.
Recommended Tools To Make This Recipe
A large pot with a tight-fitting lid is essential for making perfect jambalaya. It’s also helpful to have a sharp knife and cutting board for chopping up all those veggies!
To Sum Up
This Vegetarian Jambalaya recipe is perfect if you’re looking for a simple and delicious meal that’s packed with vegetables! It’s easy to make in just one pot and comes together quickly with minimal prep time. Just adjust seasoning according to one’s preferences ,this spiced-up comfort food will surely satisfy any appetite!
Can I make this jambalaya recipe ahead of time?
Answer: Yes, you can! In fact, many people find that the flavors in jambalaya deepen and meld together even more when it sits overnight. Simply cool and store the jambalaya in an airtight container in the refrigerator for up to 3-4 days or freeze up to 3 months.
Are there any ingredient substitutions I can make if I don’t have all of these vegetables on hand?
Answer: Absolutely! This recipe is very customizable based on what vegetables you have available or prefer. For example, you could replace bell peppers with roasted poblano peppers or cubed eggplant instead of okra. You could also add other veggies like mushrooms or zucchini.
Can I adjust the spice level of this vegetarian jambalaya recipe?
Answer: Yes! The amount of cayenne pepper used may be too spicy for some palates, so feel free to adjust the spice level to taste by adding less (or more) cayenne pepper. Similarly, if using canned tomatoes with green chilies makes it spicier than desired, substitute diced tomatoes instead. You can always add hot sauce at serving time as well if needed!