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Vegan jambalaya

Vegan jambalaya in a pan

Vegan jambalaya

Name: Vegan jambalaya
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
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

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.5 out of 5.125 ratingsRate

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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

Dairy-free

Egg-free

Healthy

Nut-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal547
fat15g
saturates2.2g
carbs77g
sugars19g
fibre17g

high
protein18g
salt0.31g

low

Method

step 1

Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
step 2

Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. 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. Stir in the parsley and serve hot.

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A star rating of 4.5 out of 5.125 ratings

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