Vegan jambalaya recipe


Preparation time: 15 minutes

Cooking time: 45 minutes

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Serves: 6 people

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  1. In a heated deep dish pan sauté the onion, red and green bell peppers, celery and garlic.
  2. Once cooked through add the tomatoes, oregano, cayenne pepper, paprika and thyme.
  3. Add the dried rice into the vegetable mix and cover with the vegetable stock
  4. Bring to the boil and reduce to a simmer. Leave for half an hour, stirring occasionally. Add the kidney beans and leave to simmer for another 30 minutes.
  5. To serve, spoon your jambalaya into bowls and dress with chilli flakes and green onion. Serve with a crispy baguette.



Mix and match: If you aren't a fan of kidney beans you can swap them out for chickpeas or butterbeans. Tofu is a great addition here too if you're looking to bulk up the dish.

Make it Cajun: Omit the tomatoes and add additional vegetable stock for a Cajun style jambalaya. You can also buy the SuperValu Cajun spice mix, which already contains all of the above spices mentioned.

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