Vegetable Jambalaya

Recipe: Vegetable Jambalaya
Prep time
Cook time
Total time
A vegan version of a Louisiana dish, with French and Spanish origins. Quick and easy.
Recipe type: Vegan, gluten-free
Cuisine: French, Spanish
  • 300g rice
  • 3 small peppers
  • ½ bell pepper
  • 2 tbsp tomato purรฉe
  • 4 bay leaves
  • ½ red onion
  • 400g tinned tomato
  • 125g sweetcorn
  • 50g petits pois (peas)
  • 500ml vegetable stock
  • 2 tsp paprika
  • ½ tsp chilli flakes
  • black pepper
  • ½ tsp thyme
  • 1 tsp garlic powder
  1. Finely chop the onion and peppers, and add to the oil in a large pan on medium heat.
  2. Once the onions and peppers have softened, add the stock, sweetcorn, peas and tinned tomatoes, stirring gently to mix.
  3. Add the rice, and begin to add the spices (this bit is again up to you, add or more or less to personal taste).
  4. Add a pan lid and gently simmer for 20 minutes, stirring every occasionally to stop the rice from sticking. It is now ready to serve, I like to enjoy by adding cracked black pepper or nutritional yeast on top.
Nutrition Information
Calories: 174 Fat: 2.2 Carbohydrates: 32.1 Protein: 6.1

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