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vegan jambalaya in bowl with frying pan behind it

Vegan jambalaya

A smoky and satisfying meat free version of the southern US classic, this vegan jambalaya is packed full of veggies and protein.
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Prep Time 15 mins
1 hr 20 mins
Total Time 1 hr 35 mins
Course Main Course
Cuisine American, Vegan
Servings 4 people
Calories 590 kcal

Ingredients
 
 

  • 1 tbsp olive oil
  • 1 onion sliced
  • 2 cloves garlic crushed
  • 1 tsp dried thyme
  • 1 tsp onion granules
  • 1 tsp garlic granules
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper optional
  • salt and pepper to taste
  • 3 different coloured peppers thinly sliced
  • 1 large carrot cut into thin half moons
  • 280 g vegan meat alternative strips eg seitan, quorn or soy (I used Oumph)
  • 1 tbsp soy sauce
  • 300 g basmati rice
  • 400 g tinned chopped tomatoes
  • 400 g of kidney beans drained and rinsed
  • 800 ml hot vegetable stock
  • chopped flat leaf parsley to serve

Instructions
 

  • Heat 1 tbsp olive oil in a large frying pan or wok. Ideally use one with a lid but you can cover later on with foil if you prefer.
  • Fry your sliced onion until soft, then add 2 crushed cloves of garlic. Fry for a further minute.
  • Add all the herbs and spices and a little salt and pepper if using. Stir well and fry for one minute.
  • Put the 3 sliced peppers and sliced carrot into the pan, stir, reduce the heat to low and cover. Cook for 10-15 minutes with the lid on until soft. You may need to add a splash more oil or water. Stir occasionally.
  • When the vegetables are soft add 1 tbsp soy sauce, stir and add your strips of vegan meat alternative. Stir well until coated in the sauce. Cook for five minutes
  • Add 300g basmati rice, a tin of tomatoes, a tin of kidney beans and 800ml vegetable stock. Stir well and ensure that all the rice is covered by liquid.
  • Bring to the boil, then reduce to heat to low, cover and cook for 25-30 mins or until the rice is cooked, stirring every five minutes to avoid sticking. Turn off the heat and leave to rest for 10 mins.
  • Add more salt and pepper if desired. Serve with chopped flat leaf parsley.

Nutrition

Calories: 590kcalCarbohydrates: 103gProtein: 32gFat: 6gSaturated Fat: 1gSodium: 1530mgPotassium: 984mgFiber: 13gSugar: 10gVitamin A: 6235IUVitamin C: 128mgCalcium: 105mgIron: 6mg
Keyword vegan jambalaya
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