Name: Vegan Jambalaya
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 2 tbsp Olive oil; 1 large onion; 4 celery sticks, finely chopped; 1 yellow pepper, chopped; 2 tsp smoked paprika; ½ tsp chilli flakes; ½ tsp dried oregano; 115 g brown basmati rice; 400 g can chopped tomatoes; 2 garlic cloves, finely grated; 400 g butter beans, drained and rinsed; 2 tsp vegetable bouillon powder; 1 large handful of parsley shopped

Yields2 Servings

Prep Time10 minsCook Time35 minsTotal Time45 mins

2 tbsp Olive oil

1 large onion

4 celery sticks, finely chopped

1 yellow pepper, chopped

2 tsp smoked paprika

½ tsp chilli flakes

½ tsp dried oregano

115 g brown basmati rice

400 g can chopped tomatoes

2 garlic cloves, finely grated

400 g butter beans, drained and rinsed

2 tsp vegetable bouillon powder

1 large handful of parsley shopped

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

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 minutes 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 does not boil dry − if it start to catch, add a little more water.
Stir in the parsley and serve hot.

Ingredients