I love a good one pot dish for cosy family nights in and the flavours, textures and colours in this dish make jambalaya a family favourite. This is a dish of Spanish, French and African influence and traditionally is made up of chopped vegetables, various meat / seafood and rice. This is my adaption of a jambalaya made vegan and gluten free and the good thing about this dish is you can adapt it to suit your own tastes. You can add other vegetables or even vegan chorizo or tofu – but the recipe below is our favourite.If you like a chilli kick, I recommend making our spicy salsa to go with this… you can make it while the rice is cooking, it’s quick and easy and a lovely compliment to this dish.
Cuisine: African, French, Spanish
Keyword: Gluten Free, jambalaya, One Pot Dish, Vegan
large frying pan or paella pan
2mediumbell peppers sliced
2celery sticks chopped roughly
1/2headcauliflower broken into florets
1tbspdried oregano & dried thyme
1/4tspcourse ground black pepper
200gramsuncooked rice(I used paella rice but any is fine)
1 tinbeans of choice drained (I used borlotti)
250gramsfried oyster mushrooms (I pan fried with cajun pepper, salt and garlic)
chopped coriander to garnish
Fry the onion, pepper, carrot and celery in the oil over a medium heat for 5 minutes.
Add the cauliflower, garlic and herbs / spices and rice (and white wine if using) and fry for 2 minutes until fragrant (be careful not to burn – keep stirring).
Add the chopped tomatoes, and vegetable stock and give everything a good stir.
Allow to simmer until the rice is almost cooked (around 15 minutes). If the pan is starting to go dry but the rice remains uncooked, add a little hot water.
Stir in the beans and peas and continue to simmer until rice is cooked and stock is evaporated.
Nestle in the mushrooms and chopped coriander.
(Optional) Add salt to taste.
If you manage to leave it alone for a couple of minutes after turning the pan off I recommend this… but if not, just tuck in and enjoy! 😊