Vegan jambalaya

Name: Vegan jambalaya
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Southern, American
Ingredients: onion (about 180g) finely chopped; 2 tbsp olive oil; 4 celery sticks, finely chopped; 1 yellow pepper, chopped; 2 tsp smoked paprika; half tsp chilli flakes; half 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

2 steps

Prep:10minCook:35min

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

Updated at: Thu, 17 Aug 2023 11:31:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1130.1 kcal (57%)

Total Fat19.8 g (28%)

Carbs193.6 g (74%)

Sugars28.2 g (31%)

Protein51.8 g (104%)

Sodium850.5 mg (43%)

Fiber43.7 g (156%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

180gonion

2 Tbspolive oil

2 tspsmoked paprika

½ tspchilli flakes

½ tspdried oregano

115gbrown basmati rice

400gcan chopped tomatoes

2 tspvegetable bouillon powder

parsley

large, chopped

Instructions

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.