1-Pot Vegan Jambalaya

A vegan version of this flavoursome creole dish. Smoky and spicy this jambalaya is an excellent way to jazz up plain white rice. It's brimming full of flavour and is super simple to make. A definite fan favourite.

Course Main Course, Rice

Cuisine American, Central American

Diet Vegan, Vegetarian

Keyword creole recipes, vegan creole recipe, vegan jambalaya, vegetarian jambalaya

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings

Calories 352

Ingredients

200 g Long Grain Rice
1 Medium Red Pepper finely diced
1 Medium Yellow Pepper finely diced
1 Medium Onion peeled and finely diced
2 Cloves Garlic peeled and finely diced
4 Sticks Celery finely diced
300 ml Vegetable Stock
1 Teaspoon Cayenne Pepper reduce by 1/2 if you don't like heat
2 Teaspoons Smoked Paprika
1 Teaspoon White Pepper Powder
1 Teaspoon Cumin
1 (400g) Can Chopped Tomatoes
1 (400g) Can Butter Beans drained
15 g Fresh Parsley finely chopped
1 Tablespoon Vegetable Oil

Instructions

Heat the tablespoon of oil in a large deep pan over a medium high heat. Toss in the onion, garlic, celery and pepper. Fry for 3-4 minutes until the veggies are nicely soft.
Stir the spices (1 teaspoon cayenne pepper, 2 teaspoons smoked paprika, 1 teaspoon white pepper & 1 teaspoon cumin) into the veggies. Stir to combine.
Next tip in the chopped tomatoes, stock, rice and beans. Stir to combine and season to taste. Bring the mixture to the boil, then reduce to a simmer, cover and cook for 20-25 minutes until the rice is soft but still has a little bite. (If you find that your rice drying out whilst cooking, add a splash more stock to the pan and continue to simmer.)
Serve the jambalaya immediately with a the chopped parsley heaped over the top of the rice.

Nutrition