Vegetarian Jambalaya (Vegan, Gluten-Free)

Vegetarian jambalaya with okra
Philip Wilkins / Getty Images
  • Total: 40 mins
  • Prep: 15 mins
  • Cook: 25 mins
  • Yield: 6-8 portions (6-8 servings)
Nutritional Guidelines (per serving)
231 Calories
1g Fat
47g Carbs
9g Protein
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Nutrition Facts
Servings: 6-8 portions (6-8 servings)
Amount per serving
Calories 231
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 2%
Cholesterol 3mg 1%
Sodium 635mg 28%
Total Carbohydrate 47g 17%
Dietary Fiber 5g 17%
Protein 9g
Calcium 103mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Jambalaya is a spicy southern rice dish with tomatoes and veggies. This vegetarian and vegan 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. With all those veggies, the meat substitutes the recipe calls for really is optional, but it's nice to include if you'll be serving this as a main dish. 

This vegetarian and vegan jambalaya recipe cooks up a generous amount, so plan on having leftovers! It'll serve about six as a main dish, or eight if you're serving it as a side dish alongside other entrees.

There are a few places where gluten can hide in this recipe, so be careful if cooking for anyone who's eating gluten-free. Check your vegetable broth to make sure it's gluten-free (or, make your own homemade vegetable broth), and you'll probably need to omit the seasoned salt, as most contain additives with hidden gluten. Most meat substitutes are not gluten-free, so you'll need to leave that out as well. 

Ingredients

  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 2 ribs celery (chopped)
  • 1 green bell pepper (chopped)
  • 1 1/2 cups uncooked white rice
  • 1 (6 oz.) can tomato paste
  • 5 cups vegetable broth
  • 2 zucchinis (sliced)
  • 1 1/2 cups okra (fresh or frozen)
  • 1 can diced tomatoes OR 4 large tomatoes (diced)
  • 1 cup vegetarian ground beef meat substitute, such as Gimme Lean brand 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

Steps to Make It

  1. In a large bowl, mix tomato paste with vegetable broth until smooth and set aside.

  2. In a large pot, saute onion, garlic, celery, and green pepper until slightly soft, about 5 minutes. Add uncooked rice and allow the rice to toast for one minute, stirring. Add the tomato paste and vegetable broth mixture. Reduce the heat, cover and allow to simmer for about 10 minutes, stirring occasionally.

  3. In a separate skillet, saute the okra, zucchini and the vegetarian meat substitute until veggies are just barely cooked and meat substitute is just lightly browned, about 3 to 5 minutes.

  4. After the rice has cooked for about 10 minutes, add the sauteed meat substitute and veggies, spices and diced tomatoes, stirring well to combine.

  5. Cover, and allow to simmer 10 to15 more minutes, stirring occasionally, until the veggies are fully cooked and rice is soft.

Tip

  • Serve your vegetarian jambalaya with hot sauce if you'd like, and enjoy!