Vegan jambalaya



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 of chopped tomatoes
2 garlic cloves, finely grated
400g butter beans, drained and rinsed
2 tsp vegetable bouillon powder
large handful of parsley, chopped

How to:

Heat the oil in a large pan set over high heat and fry the onion, celery, and pepper, stirring occasionally, 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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