Give BOSH! a Shout
Your email has been sent
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 plantbased dinner.
- 3 tbsp vegetable oil
- 1 large white onion (finely chopped)
- 3 cloves garlic (finely sliced or minced)
- 2 cups celery (chopped to 1 cm pieces)
- 2 red chillies (deseeded & finely chopped)
- 4 cups tomatoes (roughy chopped)
- 2 tbsp tomato puree
- 2 cups brown rice (washed but uncooked)
- 3 tbsp smoked paprika
- 2 bay leaves
- 1 tsp pepper
- 4 or 5 cups vegetable stock
- Hot sauce (to taste)
- 1 cup cilantro (finely chopped)
- Hot sauce
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, 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).
Take the lid off the pan, fold in the cilantro & remove the bayleaves.
Serve immediately with a garnish of hot sauce & a spring of cilantro.