Vegan Jambalaya

This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.

Serves : 4

Ingredients

• 1 onion, diced
• 2 stalks of celery, chopped
• 4 cloves of garlic, minced
• Half a green pepper, diced
• Half a red pepper, diced
• 1 can (400 grams / 14 oz) crushed tomatoes
• 4 cups (1 litre) vegetable stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon sweet paprika
• ½ teaspoon smoky paprika
• ½ teaspoon dried cayenne pepper
• 2 bay leaves
• 2 tablespoons Tabasco sauce (adjust to taste)
• 2 tablespoons soy sauce
• Pepper, to taste
• 2 cups (400 grams) uncooked brown rice
• 3 cups (500 grams) mixed beans (I used chickpeas, white beans and kidney beans)
• 1 teaspoon salt (or to taste)
• ¼ cup (7 grams) fresh chopped parsley
• 1 green onion, chopped (optional)

Instructions

For full instructions you can go to cilantroandcitronella.com.

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