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Vegan Jambalaya
86 ratings
This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.
Ingredients
Produce
• 1 tsp Basil, dried
• 2 Bay leaves
• 3 cups Beans, mixed
• 2 stalks Celery
• 4 cloves Garlic
• 1 Green onion
• 1/2 Green pepper
• 1 Onion
• 1 tsp Oregano, dried
• 1/4 cup Parsley, fresh
• 1 tsp Thyme, dried
• 1 can Tomatoes
Condiments
• 2 tbsp Soy sauce
• 2 tbsp Tabasco sauce
Pasta & Grains
• 2 cups Brown rice
Baking & Spices
• 1/2 tsp Cayenne pepper, dried
• 1 tsp Paprika, sweet
• 1/2 tsp Paprika, smoky
• 1 Pepper
• 1/2 Red pepper
• 1 tsp Salt
Other
• 4 cups (1 litre) vegetable stock