Jambalaya is soulful, and this Vegan Jambalaya is soulful and savory. This plant-based version of a traditional Louisiana favorite does not disappoint.


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 chili 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


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

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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