Vegan jambalaya

Name: Vegan jambalaya
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American, Southern
Ingredients: 1tsp olive oil; 1 onion finely chopped; 4 celery sticks , finely chopped; 1 yellow pepper , chopped; 2 tsp smoked paprika; ½ tsp chilli flakes; ½ tsp dried oregano; 50g raw brown basmati rice; 400g can chopped tomatoes; 2 garlic cloves , finely grated; 400g butter beans cooked; 2 tsp vegetable bouillon powder; large handful of parsley , chopped

2 steps

Prep:10minCook:35min

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre!

Updated at: Thu, 17 Aug 2023 06:01:36 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories448.1 kcal (22%)

Total Fat6.2 g (9%)

Carbs81 g (31%)

Sugars15.5 g (17%)

Protein21.6 g (43%)

Sodium815.4 mg (41%)

Fiber18 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 tspolive oil

2 tspsmoked paprika

½ tspchilli flakes

½ tspdried oregano

50gbrown basmati rice

raw

400gcan chopped tomatoes

2 tspvegetable bouillon powder

parsley

large, chopped

Instructions

Step 1

Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.

Step 2

STEP 2 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.

View on BBC Good Food

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