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Vegan Jambalaya

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dinner
Cuisine: African, French, Spanish
Keyword: Gluten Free, jambalaya, One Pot Dish, Vegan
Servings: 5 people

Equipment

  • large frying pan or paella pan

Ingredients

  • 1 tbsp olive oil
  • 1 onion chopped
  • 2 medium bell peppers sliced
  • 1 carrot sliced
  • 2 celery sticks chopped roughly
  • 1/2 head cauliflower broken into florets
  • 1 splash white wine (optional)
  • 4 cloves garlic chopped
  • 1 tbsp dried oregano & dried thyme
  • 1 1/2 tsp turmeric
  • 1/2 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1/4 tsp course ground black pepper
  • 1/2 tsp cayenne powder
  • 200 grams uncooked rice (I used paella rice but any is fine)
  • 1 tin chopped tomatoes
  • 750 ml vegetable stock
  • 1 tin beans of choice drained (I used borlotti)
  • handful frozen peas
  • 250 grams fried oyster mushrooms (I pan fried with cajun pepper, salt and garlic)
  • chopped coriander to garnish

Instructions

  • 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.

Notes

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!  😊