Delicious Meatless Jambalaya A 1Pot Weeknight Meal

Jambalaya is a beloved one-pot dish known for its bold, spicy flavors and satisfying heartiness. This meatless jambalaya recipe captures all the rich essence of the Louisiana classic, but relies entirely on vibrant vegetables and a robust spice blend to deliver incredible flavor. It’s a simple, comforting, and surprisingly quick meal that’s perfect for a weeknight dinner.

What is Meatless Jambalaya?

A flavorful rice dish that hails from Louisiana, traditional jambalaya is a Creole or Cajun creation that typically includes meat and seafood. This vegetarian version replaces the meat with a combination of “the holy trinity”—onion, celery, and bell pepper—along with a variety of beans and spices. The result is a satisfying, wholesome, and deeply flavorful Meatless Jambalaya meal that gets its signature character from a homemade spice blend and a tomato-based broth. It’s an easy, one-pot recipe that minimizes cleanup and maximizes flavor. If you are a fan of this type of meal, we suggest you try Vegan Truffle Mushroom Risotto.

Ingredients for Meatless Jambalaya

The Holy Trinity & Aromatics

• 1 tbsp olive oil
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced

The Flavor Base & Spices

• 1 can (14.5 oz) crushed tomatoes, undrained
• 2 tbsp tomato paste
• 3 cups vegetable broth
• 1 tsp paprika
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper (or to taste)
• 1/2 tsp black pepper
• 1 bay leaf (optional)
• Salt, to taste

The Essentials

• 1 cup long-grain white rice, rinsed
• 1 can (15 oz) kidney beans, rinsed and drained
• 1 can (15 oz) chickpeas, rinsed and drained

Instructions

1. Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion, green and red bell peppers, and celery. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
2. Add Garlic and Spices: Stir in the minced garlic, paprika, smoked paprika, thyme, oregano, cayenne pepper, and black pepper. Cook for 1 minute more, stirring constantly, until the spices become fragrant.
3. Build the Base: Add the tomato paste and stir to combine, cooking for 2-3 minutes to deepen its flavor. Pour in the crushed tomatoes and vegetable broth, then add the bay leaf (if using) and a pinch of salt.
4. Simmer the Rice: Bring the liquid to a boil. Stir in the rinsed long-grain rice, then immediately reduce the heat to a low simmer. Cover the pot with a tight-fitting lid and cook for 20 minutes without stirring.
5. Finish the Dish: After 20 minutes, check the rice. It should have absorbed most of the liquid and be tender. Remove the bay leaf. Gently stir in the kidney beans and chickpeas until they are heated through.
6. Serve: Season Meatless Jambalaya with additional salt and pepper as needed. Let the jambalaya rest, covered, for 5 minutes before serving to allow the flavors to meld. Garnish with fresh parsley or green onions if desired.

Tips for the Perfect Dish

• Don’t Stir the Rice: Once the rice begins to simmer, resist the urge to stir. This is crucial for preventing the starch from releasing and making the dish mushy.
• The Spice Blend is Key: The combination of sweet and smoked paprika with cayenne gives the dish its authentic flavor. Adjust the amount of cayenne to control the level of heat.
• Use the Right Rice: Long-grain white rice is best for Meatless Jambalaya. Other varieties can become too starchy or sticky.

Conclusion

This meatless jambalaya is proof that you don’t need meat to create a dish that is rich, satisfying, and bursting with flavor. With its smoky spices and hearty vegetables, this easy, one-pot meal will quickly become a favorite for its simplicity and delicious taste.

Nice Meatless Jambalaya: A 1-Pot Weeknight Meal

foodifa

A flavorful, one-pot recipe for a hearty and spicy meatless jambalaya, made with a blend of classic Cajun spices, vegetables, and beans.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American, Cajun, Creole

Servings 5

Calories 450 kcal

Ingredients

  

The Holy Trinity & Aromatics

• 1 tbsp olive oil
• 1 large yellow onion diced
• 1 green bell pepper diced
• 1 red bell pepper diced
• 2 celery stalks diced
• 4 cloves garlic minced

The Flavor Base & Spices

• 1 can 14.5 oz crushed tomatoes, undrained
• 2 tbsp tomato paste
• 3 cups vegetable broth
• 1 tsp paprika
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp cayenne pepper or to taste
• 1/2 tsp black pepper
• 1 bay leaf optional
• Salt to taste

The Essentials

• 1 cup long-grain white rice rinsed
• 1 can 15 oz kidney beans, rinsed and drained
• 1 can 15 oz chickpeas, rinsed and drained

Instructions

 

• Sauté the Vegetables: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion, green and red bell peppers, and celery. Cook for about 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
• Add Garlic and Spices: Stir in the minced garlic, paprika, smoked paprika, thyme, oregano, cayenne pepper, and black pepper. Cook for 1 minute more, stirring constantly, until the spices become fragrant.
• Build the Base: Add the tomato paste and stir to combine, cooking for 2-3 minutes to deepen its flavor. Pour in the crushed tomatoes and vegetable broth, then add the bay leaf (if using) and a pinch of salt.
• Simmer the Rice: Bring the liquid to a boil. Stir in the rinsed long-grain rice, then immediately reduce the heat to a low simmer. Cover the pot with a tight-fitting lid and cook for 20 minutes without stirring.
• Finish the Dish: After 20 minutes, check the rice. It should have absorbed most of the liquid and be tender. Remove the bay leaf. Gently stir in the kidney beans and chickpeas until they are heated through.
• Serve: Season with additional salt and pepper as needed. Let the jambalaya rest, covered, for 5 minutes before serving to allow the flavors to meld. Garnish with fresh parsley or green onions if desired.

Notes

This recipe can be easily customized. Add slices of vegan sausage, mushrooms, or other vegetables like corn or okra during the initial sauté step.

Keyword Cajun food, Creole recipe, meatless jambalaya, one-pot meal, vegan jambalaya, vegetarian jambalaya