Try this vegan take on a jambalaya. It’s full of fiery and smoky flavours and bursting with vegetables. It’s healthy, low in fat and calories, yet big on flavour.
PREPARATION TIME: 15 mins
COOKING TIME: 60 mins
SERVES: 6 people
DIETARY: VE
INGREDIENTS
- 25g cashews
- 4 tbsp olive oil
- 1 corn cob
- 250g rainbow baby carrots halved lengthways
- 2 red onions, finely chopped
- 2 celery sticks, finely chopped
- 2 large red peppers, finely sliced
- 3 garlic cloves, crushed
- 2 tbsp Cajun seasoning
- 1½ tbsp smoked paprika
- 1 tsp chipotle paste
- 2 tbsp tomato purée
- 200g heirloom cherry tomatoes, halved
- 400g can kidney beans, Kidney beans scattered on a white surface, drained and rinsed
- 400g can cherry tomatoes 300g long-grain rice, washed
- 400ml vegetable or vegan stock
- 1 tbsp red wine vinegar (vegan varieties are readily available)
- 2 tbsp caster sugar
- 2 spring onions, finely sliced
METHOD
- Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
- Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
- Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
- Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.
