Vegan Jambalaya
A dish I’ve enjoyed since university, but have decided to make vegan because it’s too delicious to miss out on!
prep time 5 mins total time 30 mins
serves 4
At university I lived with American students, and we would often share a rota of taking turns to cook each night. One of my flatmates would often make us all jambalaya, and it was the first time I had ever tried it! As it’s a dish most popular in the USA, and definitely not usually vegan friendly, I thought I would give it a vegan spin and make it a little easier for students and beginners to cook from scratch at home.
The ingredients for this recipe are super simple:
Onion
Celery
Red and orange pepper
Long grain rice
Vegan sausages (I used the M&S Plant Kitchen Bangers, but I also love Richmond’s meat free sausages and Sainsbury’s Shroomdogs. You could also use any other meat alternative you love)
Paprika, chilli flakes, and chilli powder
First you’ll want to preheat your oven, and cook your sausages while you get started on the jambalaya.
While they cook, in a large pan with a lid fry together the onion, celery, peppers, and spices. Next, all you need to do is add in your rice and stock, cover with the lid, and leave to cook over a low heat for 20 mins (or until the rice is cooked - give it a stir or two in between).
Once your sausages are cooked, chop them up into four pieces and mix through with the jambalaya. You can serve this topped with some fresh spring onions and a squeeze of lemon juice.
Ingredients
4/6 vegan sausages
2 tbsp oil
1 onion, finely chopped
1 red pepper, chopped
1 green or yellow pepper, chopped
2 sticks celery, chopped
2 tsp paprika
1 tsp cayenne pepper
1 tsp garlic salt
Salt & pepper
1 tsp dried oregano
Half a teaspoon chilli flakes
350g long grain rice
450ml stock
METHOD
Heat the oven to 200°C/400°F (180°C fan).
Place the sausages on a lightly-oiled oven tray and bake for around 20-25 mins until ready (can be cooked in a frying pan if preferred)
Whilst the sausages are cooking, heat the oil and soften the onions, celery and peppers.
Add all the spices and rice, and mix for a minute or two. Season with salt and pepper, and add the stock.
Stir through and cover the pan, turning the heat to low. Cook for around 20 mins, stirring once or twice.
When the sausages are cooked, cut each into 4 pieces.
Once the rice is ready, mix through the sausages, check seasoning, and serve.
NOTES
You could replace sausages with tofu or vegan ‘chicken’ pieces if you fancy. Cook according to the packet instructions, and add to rice instead of sausages.
