Creole style vegan Jambalaya Recipe

Vegan jambalaya recipe Vegan jambalaya recipe
6 people 45 minutes 15 minutes

Ingredients

  • 1 tsp Cayenne Pepper
  • 1 stick Celery
  • 400 g Chopped Tomatoes
  • 4 cloves Garlic minced
  • 1 - Green Pepper deseeded and diced
  • 800 g Kidney Beans drained and rinsed
  • 1 - Onion
  • 1 tsp Paprika
  • 0 - Pepper For seasoning
  • 1 - Red Pepper deseeded and diced
  • 0 - Salt For seasoning
  • 300 g SuperValu Basmati Rice
  • 1 tsp SuperValu Chilli Flakes
  • 1 tsp SuperValu Fresh Thyme
  • 1 tsp SuperValu Oregano
  • 700 ml Vegetable Stock

Method

  1. In a heated deep dish pan sauté the onion, red and green bell peppers, celery and garlic.
  2. Once cooked through add the tomatoes, oregano, cayenne pepper, paprika and thyme.
  3. Add the dried rice into the vegetable mix and cover with the vegetable stock
  4. Bring to the boil and reduce to a simmer. Leave for half an hour, stirring occasionally. Add the kidney beans and leave to simmer for another 30 minutes.
  5. To serve, spoon your jambalaya into bowls and dress with chilli flakes and green onion. Serve with a crispy baguette.

 

COOKING TIPS

Mix and match: If you aren't a fan of kidney beans you can swap them out for chickpeas or butterbeans. Tofu is a great addition here too if you're looking to bulk up the dish.

Make it Cajun: Omit the tomatoes and add additional vegetable stock for a Cajun style jambalaya. You can also buy the SuperValu Cajun spice mix, which already contains all of the above spices mentioned.

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