Vegan jambalaya

Vegan savoury Veganised

United States

Prep: 10 minutes

Cook: 30 min

Difficulty: Easy

Low-in-fat, High-protein, Gluten-free

Fragrances of Lousiana for this super easy soul food recipe: a lot of veggies, cajun spices, rice and beans and you have what I like to call the New Orleans risotto!

Rotate your device in landscape mode to read the recipe better.

Ingredients

Metric

U.S.

To delight 4 people

1 onion

2 garlic cloves

1 celery stalk

1 red pepper

1 carrot

25 g button mushrooms

1 càs olive oil

750 ml vegetable stock

1 càc Marmite

400 g crushed tomatoes

2 càs coconut aminos (ou sauce soja)

1 càs cajun spices

½ càc grounded cayenne pepper

200 g long grain rice

180 g chick pea (can)

180 g red kidney beans (canned or cooked)

fresh parsley

Directions

Step 1

Prep the veggies: chop the onion, garlic, celery, pepper, carrot and the mushrooms.

Step 2

In a large pan, heat the olive oil and sauté all the veggies for about five minutes on medium heat. Meanwhile prepare the stock, dissolving Marmite in it, and set aside.

Step 3

Add tomatoes to the pan, stir well and cook for another five minutes.

Step 4

Add the coconut aminos (or soy sauce) and the cajun spices (adjust the extra cayenne according to your tolerance), stir well, add the rice and stock. Bring to the boil and cook for fifteen minutes.