Vegan jambalaya

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

Prep:10 mins
Cook:35 mins

Serves 2
Easy

Nutrition per serving

kcal 547
fat 15g
saturates 2g
carbs 77g
sugars 19g
fibre 17g
protein 18g
salt 0.31g

Ingredients

2 tbsp cold-pressed rapeseed oil
1 large onion (180g), finely chopped
4 celery sticks, finely chopped
1 yellow pepper, chopped
2 tsp smoked paprika
½ tsp chilli flakes
½ tsp dried oregano
115g brown basmati rice
400g can chopped tomatoes
2 garlic cloves, finely grated
400g butter beans, drained and rinsed
2 tsp vegetable bouillon powder
large handful of parsley, chopped

Tip

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Method

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.
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.

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