Traditionally, Jambalaya is a Cajun dish cooked with shrimps, chicken and vegetables. This vegan alternative uses kidney beans and chickpeas in place of the shrimps and chicken. The end result is a delicious, incredibly tasty and filling dish which isn’t going to break the budget. It’s also a one-pot-dish, which I’m a great fan of for fast and hassle free weekday cooking.
- 1 onion
- 2-4 cloves of garlic
- 1 red bell pepper
- 1 green bell pepper
- 1 carrot
- 1 x 400g can chopped tomatoes
- 2 tbsp tamari
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp ground black pepper
- Pinch of cayenne powder
- 1 tsp Chipotle Tabasco
- 200g uncooked rice
- 750ml vegetable stock
- 2 tbsp tahini
- 1 x 400g tin chickpeas
- 1 x 400g tin kidney beans
- Chopped fresh parsley for garnish (optional)
- Add the onion to a large pan with some coconut oil and cook for 5 minutes or until transparent and soft. Add the peppers and continue to cook until they too have softened.
- Add the garlic, pepper and dried spices and cook for 1 minute to allow the flavour of the spices to be released and to seal to the onion and peppers.
- Add the chopped tomatoes and cook another 5 minutes.
- Add the tamari and Chipotle Tabasco and stir. Then add the rice and vegetable stock and bring to the boil. Cook over medium to high heat for 15 minutes or until the rice is cooked.
- Add the tahini, chickpeas and beans, stir and cook 1 to 2 minutes more.
- Serve with some chopped fresh parsley on top.
- This will store well in the fridge for a few days. Alternatively, split into portions and freeze to use at a later date.