Savory Black-Eyed Peas Vegetable Jambalaya
Experience a delightful twist on the classic Cajun Jambalaya with this hearty meatless version, featuring an abundance of vibrant vegetables and protein-rich black-eyed peas. This dish combines the rustic flavors of Louisiana with nutritious ingredients that create a filling meal, perfect for any occasion. The combination of Italian plum tomatoes, fragrant herbs, and tender brown rice makes for a comforting and wholesome dish. Serve it with warm garlic bread for a complete experience. Feel free to adjust the heat with your favorite hot pepper sauce and enjoy a satisfying dinner that will please both vegetarians and meat-lovers alike.
N/A
Servings
150
Calories
12
Ingredients
Ingredients
Italian plum tomatoes
1 (28 ounce can, crushed with juice)
Vegetable broth
1 (cup)
Quick-cooking brown rice
1 (cup)
Garlic
1 (teaspoon, minced)
Bay leaves
2 (whole)
Dried basil
1 (teaspoon)
Dried thyme
1 (teaspoon)
Hot pepper sauce
1 (teaspoon (to taste))
Green bell pepper
1 (large, seeded and chopped into 1-inch pieces)
Black-eyed peas
1 (16 ounce can, drained)
Parsley
to taste (chopped, for garnish)
Chives
to taste (chopped, for garnish)
Instructions
1
In a large saucepan, combine the Italian plum tomatoes (with their juice), vegetable broth, quick-cooking brown rice, minced garlic, bay leaves, dried basil, dried thyme, and hot pepper sauce. Stir well to combine.
2
Cover the saucepan and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer. If using quick-cooking brown rice, cook for approximately 15 minutes, or for regular brown rice, allow about 50 minutes, or until the rice is tender and has absorbed the liquid.
3
When the rice is nearly cooked, chop the large green bell pepper into 1-inch pieces and add it to the mixture. Stir in the drained black-eyed peas. Cover the saucepan and continue to simmer for an additional 10 to 12 minutes, stirring occasionally, until the bell pepper is tender.
4
After cooking, remove the saucepan from heat, and discard the bay leaves. If desired, garnish with freshly chopped parsley and chives for added flavor and presentation.
5
Ladle the jambalaya into bowls and serve it hot alongside crispy garlic bread for a comforting meal.
Nutrition Information
1g
Fat
25g
Carbs
6.25g
Protein
6.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Black-Eyed Peas Vegetable Jambalaya?
It is a heart meatless twist on classic Cajun Jambalaya featuring vibrant vegetables, protein-rich black-eyed peas, and fragrant herbs.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely meatless and specifically designed for vegetarians and those seeking a plant-based meal.
Is the Savory Black-Eyed Peas Vegetable Jambalaya vegan?
Yes, based on the ingredients list including vegetable broth and plant-based proteins, this dish is vegan-friendly.
How many calories are in a serving?
Each serving contains approximately 150 calories.
What is the protein content of this dish?
This jambalaya provides 6.25g of protein per serving.
How much fiber does this recipe contain?
This recipe is high in fiber, providing 6.25g per serving.
Can I use regular brown rice instead of quick-cooking brown rice?
Yes, you can use regular brown rice, but you will need to increase the simmering time to approximately 50 minutes.
How long does the quick-cooking brown rice take to cook?
Quick-cooking brown rice takes approximately 15 minutes to become tender and absorb the liquid.
What kind of tomatoes are best for this recipe?
The recipe calls for one 28-ounce can of Italian plum tomatoes, crushed with their juice.
When should I add the green bell pepper?
Add the chopped green bell pepper when the rice is nearly cooked, then simmer for an additional 10 to 12 minutes.
How do I prepare the black-eyed peas?
Use one 16-ounce can of black-eyed peas, drained, and stir them in along with the green bell peppers.
What herbs and spices are used for seasoning?
The dish is seasoned with minced garlic, bay leaves, dried basil, dried thyme, and hot pepper sauce.
How can I adjust the spiciness of the jambalaya?
You can adjust the heat by increasing or decreasing the amount of hot pepper sauce added to the mixture.
Should I remove the bay leaves before serving?
Yes, you should discard the bay leaves after cooking and before ladling the jambalaya into bowls.
What side dish goes well with this jambalaya?
It is traditionally served with warm, crispy garlic bread.
What are the suggested garnishes?
Freshly chopped parsley and chives are recommended for added flavor and a beautiful presentation.
How much fat is in this recipe?
This is a low-fat dish containing only 1g of fat per serving.
How many carbohydrates are in a serving?
There are 25g of carbohydrates per serving.
Is this a one-pot meal?
Yes, this is considered a one-pot meal as everything is combined and cooked in a single large saucepan.
What size should the green bell pepper be chopped?
The green bell pepper should be seeded and chopped into 1-inch pieces.
How much garlic is needed?
The recipe requires one teaspoon of minced garlic.
What is the base liquid for the jambalaya?
The base liquid consists of one cup of vegetable broth combined with the juice from the canned tomatoes.
How many ingredients are in this recipe total?
There are 12 ingredients in this recipe including the garnishes.
Can meat-lovers enjoy this dish?
Yes, the hearty texture of the black-eyed peas and the rustic Louisiana flavors make it satisfying for both vegetarians and meat-lovers.
Is this recipe considered healthy?
Yes, it is tagged as a healthy option due to its low fat content, high fiber, and inclusion of fresh vegetables and whole grains.
What type of cuisine is this?
This dish is a vegetarian take on Cajun cuisine from Louisiana.
Do I need to boil the mixture?
Yes, you should initially bring the mixture to a boil over high heat before reducing to low heat to simmer.
How much dried basil is used?
The recipe calls for one teaspoon of dried basil.
How much dried thyme is used?
The recipe calls for one teaspoon of dried thyme.
How should the jambalaya be served?
It should be ladled into bowls and served hot.