Vegan Jambalaya Recipe
A simple and quick vegan version of the Louisiana classic dish
6
people
Ingredients
- 50 ml Olive oil
- 4 cloves Garlic - finely diced
- 2 Bell peppers - diced
- 1 Onion - peeled and diced
- 150 g Okra - topped and then sliced into 1cm pieces
- 400 g Kidney beans - can, drained
- 2-3 Chillis - finely diced and de-seeded if liked
- 200 g Vegan Nduja - or you can use vegan chorizo, chopped
- 1½ cup Basmati rice
- 2½ cups Vegetable stock
- 1 tbsp Cajun spice
- 2 tsp Turmeric
- 2 tsp Pepper sauce - I use Tabasco but whatever your favorite is
- Salt and pepper - to taste
Instructions
- Heat the oil in a large pan, then add the onions, garlic, nduja paste, chilies, and peppers. Sauté until onions are soft and translucent.
- Add okra and kidney beans and cook for about five minutes
- Stir in rice and all seasonings until rice is thoroughly coated in oil.
- Add stock and bring to a boil. Reduce heat to low and simmer, lid on for 15 minutes or until rice is tender.
- Taste for seasoning.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Jambalaya Recipe
Amount per Serving
Calories
464
% Daily Value*
Fat
13
g
20
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Sodium
657
mg
29
%
Potassium
893
mg
26
%
Carbohydrates
75
g
25
%
Fiber
12
g
50
%
Sugar
7
g
8
%
Protein
15
g
30
%
Vitamin A
3469
IU
69
%
Vitamin C
126
mg
153
%
Calcium
97
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.