Vegetarian Jambalaya Recipe
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Vegetarian Jambalaya

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

Rating: This weblink has been rated 27 times with an average star rating of 4.3 Read Reviews (19)

Rate/Review | 1,088 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 medium onion, finely chopped
  • 1 cup chopped celery
  • 1 cup chopped green pepper
  • 1 cup sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 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

Directions

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

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 187 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 339 mg sodium, 36 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1/2 fat.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2007 by BLUELILI 
This dish was excellent and is one I will be repeating often. The only things I did... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by Charissa 
I made a few adjustments when I made this.... I used partially cooked instant brown rice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 1, 2007 by PSYCHGRRL 
Yum! This is a great way to make a healthier version of jambalaya. I used instant whole grain... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 7, 2006 by munju 
lovely recipe the only thing that i changed was how much water i made it for 2 and had one cup... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2008 by Ophelia693 
This is a good dish for filling burritos or using up produce. I increased the spices and added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 8, 2007 by Christine Somma 
Delicious! I took the advice of some of the other reviewers. I upped all the spices and... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2008 by Lindsay Supporting Member (Click to learn more about Supporting Membership)
This was okay to me. My husband and his friend loved it....not sure why I did not. Sorry. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 1, 2008 by Sarah 
My husband followed this recipe to a T and I was shocked by how yummy it was. Great with sour... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 26, 2008 by windnwine 
This was delicious! I did what others recommended and upped the amount of each of the spices.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 31, 2008 by Kay 
This was a wonderful meal! I used a teaspoon of each of the spices, baked the veggies for 20... MORE

 
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