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Home » Recipes

Vegan Jambalaya

Published: Sep 8, 2021 · Modified: Feb 17, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Vegan jambalaya in a large casserole
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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.

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How to make this 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

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.

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Vegan jambalaya in a large casserole

Vegan Jambalaya

By: Deborah
A perfect one pan dish...it's delicious, full of flavour and healthy, and gives you 5 of your 5 a day!
PREP: 10 minutes minutes
COOK: 35 minutes minutes
TOTAL: 45 minutes minutes
Course: Main
Cuisine: Cajun, Spanish
Servings: 2 people
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Equipment

  • Shallow casserole dish

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
  • 115 g (4.1 oz) brown basmati rice
  • 400 g (14 oz) tin chopped tomatoes
  • 2 garlic cloves crushed
  • 400 g (14 oz) 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

Nutrition

Calories: 670kcal | Carbohydrates: 110g | Protein: 24g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 0.2mg | Sodium: 835mg | Potassium: 1967mg | Fiber: 21g | Sugar: 14g | Vitamin A: 1768IU | Vitamin C: 199mg | Calcium: 169mg | Iron: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS healthy, jambalaya, one pan, one-pot, vegan, vegetables, vegetarian
Tried this recipe?Please consider Leaving a Review!

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About

Photo of Deborah in her kitchen!

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.

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