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Vegan Jambalaya

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It’s packed with all five of your 5-a-day, as well as iron, vitamin C and fibre.

By Webpoint | May 10, 2023
13
Ingredients
45
Mins
547
Calorie

Ingredients

  • 2 tbsp olive oil
  • 1 large onion (180g), finely chopped
  • 4 celery sticks, finely chopped
  • 1 yellow pepper, chopped
  • 2 tsp smoked paprika
  • ½ tsp chilli flakes
  • ½ tsp dried oregano
  • 115g brown basmati rice
  • 400g can chopped tomatoes
  • 2 garlic cloves, finely grated
  • 400g butter beans, drained and rinsed
  • 2 tsp vegetable bouillon powder
  • large handful of parsley, chopped

Nutrition per serving

  • Salt 0.31g
  • Sugars 19g
  • Carbs 77g
  • Fat 15g
  • Protein 18g
  • Fibre 17g
  • Saturates 2.2g

Steps

  • 1

    Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper

  • 2

    Stirring occasionally, for 5 mins until starting to soften and colour.

  • 3

    Stir in the spices and rice

  • 4

    Tip in the tomatoes and a can of water

  • 5

    Stir in the garlic, beans and bouillon

  • 6

    Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid

  • 7

    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

  • 8

    Stir in the parsley and serve hot

Tips

  • Oil is optional, you can sautée the veggies in some water or vegetable stock, and then add 2 tablespoon of tahini if you want when you add the legumes (step 4).
  • Use any veggies, spices or legumes you like.
  • Feel free to use fresh tomatoes instead of canned tomatoes. If the rice is too dry, add more liquid (water or vegetable stock).
  • Add salt instead of the tamari or soy sauce if you don’t eat soy.
  • The classic recipe is made with long grain rice, but I used what I had on hand. Use any type of rice you prefer.

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