55min 4 ppl
Vegan Jambalaya
49 minutes
4 people
Medium31–60 min or 7–12 steps
49 min · 7 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 16g
Carbs 62g
Fats 8g
About this dish
Rice simmered in one pot with smoked tofu and mushrooms, coloured deep red with tomatoes and the Creole trinity — a plant-based answer to New Orleans' jambalaya.
Allergy Info
Soya, Celery
Diet Info
Vegan
Ingredients
Fresh Produce
- Chestnut mushroomssliced200 g
- Oniondiced1
- Celery stalksdiced2
- Green Bell Pepperdiced1
- Garlic clovescrushed3
Plant Proteins
- Firm tofusmoked, diced300 g
Tins & Jars
- Kidney beansdrained and rinsed400 g
- Chopped Tomatoesone tin400 g
- Vegetable stock600 ml
Dried Goods
- Long-Grain White Rice300 g
Spices & Seasonings
- Cajun seasoning1.5 tbsp
- Bay leaves2
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Dutch Oven
- Chopping board
- Sharp knife
Method
1
Dice the onion, celery and green pepper, and crush the garlic.
Approx. 8 minutes
2
Heat the vegetable oil in a large heavy pot over medium-high heat and fry the smoked tofu and mushrooms for 6 minutes until lightly browned.
Approx. 6 minutes
3
Add the onion, celery, green pepper and garlic and cook for 5 minutes until softened.
Approx. 5 minutes
4
Stir in the Cajun seasoning and cook for 1 minute, then add the chopped tomatoes, rice, vegetable stock and bay leaves.
Approx. 3 minutes
5
Bring to the boil, then cover, reduce the heat and simmer for 20 minutes until the rice is tender and most of the liquid is absorbed.
Approx. 20 minutes
6
Stir in the kidney beans and cook uncovered for 5 minutes until heated through.
Approx. 5 minutes
7
Discard the bay leaves and rest for 2 minutes before serving.
Approx. 2 minutes
