• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×

Home » Recipes

Vegan Jambalaya

Published: Sep 8, 2021 · Modified: Apr 18, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Vegan Jambalaya, Vegan Jambalaya
Jump to Recipe Print Recipe

This vegan jambalaya recipe is another one from the recently published BBC Good Food Vegan 2021 magazine, that can also be found on the BBC Good Food website.

It's the perfect one pot dish...as well as being full of flavour, with warmth from the smoked paprika and chilli flakes, it's also healthy, giving you 5 of your 5 a day plus iron, vitamin C and fibre.   There's lovely crunch from the celery and the butter beans give a lovely soft creamy contrast - it's delicious!

Tips

  • Cooking time - the original recipe instructions say to simmer for 25 minutes and to watch out for the liquid boiling dry, however, I find that there's still too much liquid at the end of 25 minutes and the rice isn't fully cooked, so I remove the lid, turn up the heat and let it bubble for another 5 to 10 minutes.
  • This vegan jambalaya recipe is easily adapted if you're cooking for less or more people.

Other Recipes

You might also like to try:

  • vegan and vegetarian dishes
  • rice dishes

Latest Recipes

  • Vegan Jambalaya, Vegan Jambalaya
    Chicken Mulligatawny
  • Vegan Jambalaya, Vegan Jambalaya
    Tuscan Style Ribollita
  • Vegan Jambalaya, Vegan Jambalaya
    Slow-Cooker Roast Chicken Soup
  • Vegan Jambalaya, Vegan Jambalaya
    Quick Prawn Paella
Vegan Jambalaya, Vegan Jambalaya

Ingredients

  • 2 tbsp olive oil
  • 1 large onion (approx. 180g), finely chopped
  • 4 sticks celery, finely chopped
  • 1 yellow pepper, chopped
  • 2 tsp smoked paprika
  • 0.5 tsp chilli flakes
  • 0.5 tsp dried oregano
  • 115g brown basmati rice
  • 400g tin chopped tomatoes
  • 2 garlic cloves, crushed
  • 400g butter beans, drained and rinsed
  • 2 tsp vegetable bouillon powder
  • large handful of parsley, chopped

As an Amazon Associate I earn from qualifying purchases, if you click on the link below.

 

Instructions

  1. Heat the oil in a large pan over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 minutes until starting to soften and colour.
  2. Stir in the oregano, spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 to 35 minutes – after 25 minutes check that the rice is tender and that most of the liquid has been absorbed. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. However, if required, remove the lid and turn the heat up to medium and let it bubble for another 5 or 10 minutes (see Tips).   Stir in the parsley and serve hot.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Vegan Jambalaya, Vegan Jambalaya

Vegan Jambalaya

Deborah
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 35 mins
Course Main, Main Course
Cuisine Cajun, Spanish
Servings 2 people

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion approx. 180g, finely chopped
  • 4 sticks celery finely chopped
  • 1 yellow pepper chopped
  • 2 tsp smoked paprika
  • 0.5 tsp chilli flakes
  • 0.5 tsp dried oregano
  • 115g brown basmati rice
  • 400g tin chopped tomatoes
  • 2 garlic cloves crushed
  • 400g butter beans drained and rinsed
  • 2 tsp vegetable bouillon powder
  • large handful of parsley chopped

Instructions
 

  • Heat the oil in a large pan over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 minutes until starting to soften and colour.
  • Stir in the oregano, spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 to 35 minutes – after 25 minutes check that the rice is tender and that most of the liquid has been absorbed. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. However, if required, remove the lid and turn the heat up to medium and let it bubble for another 5 or 10 minutes (see Notes).   Stir in the parsley and serve hot.

Notes

  • Cooking time - the original recipe instructions say to simmer for 25 minutes and to watch out for it boiling, however, I find that there's still too much liquid at the end of 25 minutes and the rice isn't fully cooked, so I remove the lid, turn up the heat and cook for a further 5 to 10 minutes.
  • This vegan jambalaya recipe is easily adapted if you're cooking for less or more people.

 

You might also like to try:
  • vegan and vegetarian dishes
  • rice dishes
Keyword healthy, jambalaya, one pan, one-pot, vegan, vegetables, vegetarian
« Spicy Veggie Pies
Vegan Chilli »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Balsamic Pepper Pasta, Balsamic Pepper Pasta
    Balsamic Pepper Pasta
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Cheese and Spring Onion Baked Potato, Cheese and Spring Onion Baked Potato
    Cheese and Spring Onion Baked Potato
  • Easy Bollito Misto, Easy Bollito Misto
    Easy Bollito Misto
  • Nasi Goreng, Nasi Goreng
    Nasi Goreng
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.

3rd Party Cookies

This website uses Google Analytics to collect anonymous information such as the number of visitors to the site, and the most popular pages.

Keeping this cookie enabled helps us to improve our website.

Please enable Strictly Necessary Cookies first so that we can save your preferences!

Cookie Policy

More information about our Cookie Policy