Vegan Jambalaya

Jambalaya is a traditional dish from Louisiana that is so comforting, spicy and filling. Use vegan 'chorizo' and vegan 'chicken' to step it up a notch!

Course Dinner

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 622kcal

Author Jess & Dan

Ingredients

1 onion - roughly chopped
2 red peppers - deseeded and cut into chunk
250 g chestnut mushrooms – chopped into chunks
3 cloves garlic - finely chopped
2 tablespoon Cajun spice mix – we use Tubby Tom's because it's the best
½ teaspoon cayenne pepper
150 g vegan chicken pieces optional
130 g vegan chorizo - optional, cut into thick slices
400 g chopped tomatoes - 1 tin
500 ml veg stock or vegan chicken stock*
300 g white rice
400 g tin kidney beans - drained & rinsed
1 lime

Metric - US Customary

Instructions

In a large saucepan or soup/stew pan, add a splash of oil and bring up to a high heat
Add the onion and cook until softened
1 onion
Then add the garlic for about 30 seconds – careful it doesn't burn!
3 cloves garlic
Pop the peppers, mushrooms and spices in the pan, stir frequently for 2-3 minutes
2 red peppers, 250 g chestnut mushrooms, ½ teaspoon cayenne pepper, 2 tablespoon Cajun spice mix
Chuck in the vegan chicken and chorizo for 1 minute
150 g vegan chicken pieces, 130 g vegan chorizo
Stir the rice in too then pour in the tomatoes and stock, bring to the boil and then reduce to a simmer
400 g chopped tomatoes, 300 g white rice, 500 ml veg stock
Cook for around 25-30 minutes - this is going to depend on the rice you use, so adjust as necessary. The rice should absorb most of the liquid by the time it's done
Once the rice is cooked, add the kidney beans, juice of the lime and season with salt and pepper to taste - stir it all through then serve!
400 g tin kidney beans, 1 lime

Nutrition