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
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🥘 Ingredients
- olive oil 2 tbsp
- onion 1
- celery sticks 4
- yellow pepper 1
- smoked paprika 2 tsp
- chilli flakes ½ tsp
- dried oregano ½ tsp
- brown basmati rice 115 g
- chopped tomatoes 1 400g can
- garlic 2 cloves
- butter beans 1 400g
- vegetable bouillon powder 2 tsp
- parsley 1 handful
🍳 Cookware
- large pan
📝
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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1Heat olive oil in a large pan set over a high heat and fry onion , celery sticks and yellow pepper , stirring occasionally, for 5 minutes until starting to soften and colour.
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2Stir in smoked paprika , chilli flakes , dried oregano , and brown basmati rice , then tip in chopped tomatoes and a can of water. Stir in garlic , butter beans , and vegetable bouillon powder . Bring to a simmer, then cover and cook for 25 minutes until the rice is tender and has absorbed most of the liquid.
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3Keep 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 parsley and serve hot.