One Pot Jambalaya
Wondering what vegan recipe to have for dinner tonight? We love one pot dishes because it means there's not much washing up to be done after dinner, does that sound like a good idea? We also love hearty dishes and healthy vegan dishes that can be adapted easily. Basically, what we're trying to say is, we love Jambalaya & we're pretty confident you will too! Great choice for a plant-based dinner.
Serves
Ingredients
For the recipe
<item-todo-done>3 tbsp vegetable oil<item-todo-done><item-todo-done>2 tbsp tomato purée<item-todo-done><item-todo-done>3 tbsp smoked paprika<item-todo-done><item-todo-done>1 tsp pepper<item-todo-done><item-todo-done>1 large white onion<item-todo-done><item-todo-done>3 garlic cloves<item-todo-done><item-todo-done>2 celery stick<item-todo-done><item-todo-done>2 red chillies<item-todo-done><item-todo-done>800g tomatoes<item-todo-done><item-todo-done>400g brown rice - washed, but uncooked<item-todo-done><item-todo-done>2 bay leaves<item-todo-done><item-todo-done>1 litre vegetable stock<item-todo-done><item-todo-done> small bunch of fresh coriander<item-todo-done>
Before you start
Large pan
Prepare the vegetables
- Finely chop the onion
- Mince or finely chop the garlic
- Cut the celery into 1cm pieces
- Deseed the red chilli and finely chop
- Roughly chop the tomatoes
- Finely chop the parsley
Start cooking
- Warm the vegetable oil in a pan
- Add the onions & cook them until they're translucent
- Add the garlic & cook it until you've released the aroma
- Add the celery & red chillies & cook cook them until the celery has softened slightly
- Add the tomatoes & stir them until they're well warmed through
- Add the tomato puree & stir that into the mixture
Add the brown rice
- Alongside the smoked paprika, bay leaves, pepper, vegetable stock into the pan & stir it all round so everything is well covered in liquid.
- Add the hot sauce (we like spicy food so we added loads - you don't have to go overboard if you're not that keen on spicy food).
- Bring the mixture to the boil, give it a quick stir then reduce the heat to a very gentle simmer (very gentle indeed)
- Put the lid on the pan & let the Jambalaya simmer for 35 - 40 minutes (make sure you stir it roughly every 5 minutes so it doesn't burn on to the bottom of the pan, but don't stir to aggressively - you don't want your rice to be mushy)
Time to serve
- Take the lid off the pan, fold in the parsley & remove the bayleaves
- Serve immediately with a garnish of hot sauce & a spring of coriander