Vegan jambalaya
Prep
10 mins
Cook
35 mins
Servings
2
Difficulty
Medium
This vegan jambalaya is one of my go to weeknight dinners because it comes together in just 45 minutes from start to table. I love how the smoked paprika and chilli give it that authentic Louisiana warmth without needing any meat, and the brown basmati rice provides wonderful fiber to keep you satisfied long after dinner. The best part? It's incredibly affordable since everything comes straight from the pantry or produce section, and you only need one pot. Serve it warm with extra parsley on top and watch everyone come back for seconds.
Ella x
Ingredients
- 2 tbspolive oil
- 1 largeonion(180g), finely chopped)
- 14 celery sticks finely chopped
- 11 yellow pepper chopped
- 2 tspsmoked paprika
- ½ tspchilli flakes
- ½ tspdried oregano
- 115 gbrown basmati rice
- 400 gcan chopped tomatoes
- 12 garlic cloves finely grated
- 400 gbutter beans drained and rinsed
- 2 tspvegetable bouillon powder
- 1 largehandful of parsley chopped
Detail level
Instructions
- 1
Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
- 2
Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. Stir in the parsley and serve hot.
- 3
Good Food deserves great wine, so we've partnered with Laithwaites Wine to help you discover the perfect wine and food pairings. Pair your vegan jambalaya with Le Parfum Gamay and save 20% when you spend £75 using code 20OFF
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