Vegan Jambalaya Recipe

Vegan Jambalaya Recipe

Ingredients:

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 courgette, chopped
• 200g mushrooms, sliced
• 1 tin (400g) chopped tomatoes
• 200g long-grain rice
• 500ml vegetable stock
• 1 tin (400g) kidney beans, drained and rinsed
• 1 tin (400g) chickpeas, drained and rinsed
• 2 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 2 tbsp soy sauce
• 2 spring onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

Prepare the Vegetables:

Heat the olive oil in a large pot or deep skillet over medium heat.

Add the onion, green bell pepper, red bell pepper, and celery. Cook until softened, about 5-7 minutes.

Add Aromatics:

Stir in the garlic and cook for another 1-2 minutes until fragrant.

Add the courgette and mushrooms, cooking until they start to soften, about 3-4 minutes.

Incorporate Tomatoes and Spices:

Pour in the chopped tomatoes, and stir in the smoked paprika, thyme, oregano, cayenne pepper, salt, and pepper.

Cook for a few minutes to allow the flavours to meld.

Add Rice and Stock:

Stir in the rice, ensuring it's well coated with the tomato and vegetable mixture.

Pour in the vegetable stock and soy sauce, bringing the mixture to a boil.

Simmer:

Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Add Beans:

Once the rice is nearly done, gently fold in the kidney beans and chickpeas. Cook for an additional 5 minutes to heat through.

Season and Serve:

Taste and adjust the seasoning with more salt, pepper, or cayenne pepper if desired.

Serve hot, garnished with chopped spring onions and fresh parsley. Add a squeeze of lemon juice for extra brightness.

Serving Suggestions:

Enjoy your Vegan Jambalaya with a side of crusty bread or a simple green salad.

Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on the stove.

Tips:

Feel free to add other vegetables like aubergine or okra for variety.

For a smokier flavour, consider adding a dash of liquid smoke or extra smoked paprika.

Enjoy this hearty, flavourful Vegan Jambalaya that's sure to please everyone at the table!