Vegan Jambalaya
4 people
40 minutes
10 minutes
Ingredients
- 200 g Brown Rice
- 0.5 tsp Cayenne Pepper
- 3 medium Celery Sticks
- 400 g Chopped Tomatoes
- 1 small Cinnamon Stick
- 1 tsp Dried Oregano
- 1 medium Green Pepper
- 0.5 tsp Ground Black Pepper
- 1 pinch Ground Cloves
- 0.5 medium Lemon , juice only
- 1 medium Onion
- 0.5 tsp Salt
- 4 medium Scallions
- 0.5 tsp Smoked Paprika
- 2 tbsp Sweet Paprika
- 3 sprig Thyme
- 300 g Vegan Sausages
- 1 litre Vegetable Stock
Method
- Finely dice the onion, green pepper and celery. Slice the vegan
sausages into bite size pieces. Remove the thyme leaves from the
stalk. - Heat a large pan on high heat and add the onions, green pepper,
celery and vegan sausages, reduce the heat to medium and fry for 8
minutes stirring regularly to avoid them sticking. If they do start to
stick add a tablespoon of water and loosen. Now add the spices, salt
and uncooked rice and cook for 1-2 minutes stirring regularly.
Add the veg stock, tin of tomatoes and thyme leaves and bring to the
boil. - Once boiling, reduce to a simmer with the lid on to ensure the rice
cooks and leave to cook for 30 minutes or until the rice is cooked and
most of the liquid is absorbed. Stir in the lemon juice. Garnish with
sliced scallion and enjoy!
