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Vegan Jambalaya (GF)
This Vegan Jambalaya is incredibly flavoursome, requires just one pot and so easy to make!
Course
Main Course
Cuisine
American
Keyword
vegan jambalaya, vegetarian jambalaya
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
379
kcal
Author
Rhian Williams
Ingredients
1
tablespoon
oil
(olive, vegetable, rapeseed or coconut oil)
1
onion, diced
2
garlic cloves, minced
1
stick of
celery, thinly sliced
1
red pepper, diced
1
green pepper, diced
3
teaspoons
Cajun seasoning*, to taste
Optional: Pinch of cayenne chilli pepper, to taste
2
cups
short-grain rice
100
ml
(½ cup) tinned tomatoes
1
vegetable stock cube
(ensure gluten-free if necessary)
400
g
(14oz) tin of black beans, drained and rinsed (or sub black-eyed beans, pinto beans or chickpeas)
Salt, to taste
To serve:
Fresh coriander (cilantro) or parsley, roughly chopped
Instructions
Heat up the oil in a large pan
Once hot, add the onion, garlic, celery, red pepper and green pepper
Fry for around 10 minutes until softened
Add the Cajun seasoning (and cayenne if using) and fry for about a minute until fragrant
Add the rice and fry for a few minutes until translucent
Add the tinned tomatoes, stock cube, black beans, salt and enough water to roughly cover
Put a lid on the pan, bring to the boil, turn down the heat and cook for around 15 minutes on a low heat
Once you’ve turned off the heat, leave with the lid on for 5 minutes before serving
Serve onto plates and sprinkle over some chopped fresh coriander or parsley if you like
Best enjoyed immediately
Keeps covered in the fridge for up to a couple of days - reheat in the microwave or in a pan on the hob. Also freezes well.
Notes
*For a spicy Jambalaya: add extra cayenne chilli pepper
For a milder one: use less Cajun seasoning and omit the cayenne chilli pepper
Nutrition
Calories:
379
kcal