Healthy One Pot Vegetarian Jambalaya

Course: Main Course, Side Dish
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Author: Lord Byron's Kitchen
Jambalaya, although not typically thought of as a vegetarian dish, can now be enjoyed by all! Staying true to traditional flavours, this dish is hearty and healthy and meatless!
Print Recipe


  • 1/2 cup red onion, diced
  • 1/2 cup celery, diced
  • 4 cloves of garlic, minced
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 14 ounces canned fire roasted tomatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/4 teaspoon dried red chili flakes
  • 2 tablespoons soy sauce
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 4 cups brown rice, cooked
  • 19 ounces canned six bean medley, drained and rinsed
  • 1/4 cup fresh parsley, chopped (plus more for garnish)
  • 1/2 cup green onions, chopped (plus more for garnish)


  • In a large skillet or Dutch oven, over medium heat, add the olive oil, onions, celery, and green and red bell peppers. Stir and sauté for 8 minutes.
  • Add the garlic and continue to sauté 2 minutes.
  • Next, stir in the oregano, basil, thyme, paprika, dried red chili flakes, black pepper, and salt.
  • Add the soy sauce and fire roasted tomatoes. Stir well to combine. Allow to simmer for 10 minutes.
  • Add the beans and rice. Stir and continue to cook for 10 minutes.
  • Turn off the heat. Add the fresh parsley and green onions. Stir into the rice and bean mixture. Allow to sit for 2 minutes.
  • Serve and top with more parsley and green onions as a garnish.