Dinners

One Pot Winter Jambalaya

by Ben, So Vegan
One Pot Vegan Jambalaya Recipe
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Originating from Louisiana, the dish included whatever locals could get their hands on, as well as lots of lovely spices from the Caribbean.

  • Make sure you opt for soy-free yoghurt to make this recipe soy-free.
  • You can make this your own and use whatever veggies you like.
One Pot Vegan Jambalaya Recipe
One Pot Vegan Jambalaya Recipe
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One Pot Winter Jambalaya

Prep Time 10 minutes
Cook Time 48 minutes

Ingredients

Metric – US Customary
  • 100 g frozen okra
  • coconut oil
  • 1 onion peeled + diced
  • 1 sweet potato diced
  • 2 parsnips diced
  • 2 carrots diced
  • 2 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 2 garlic cloves peeled + diced
  • pinch of salt
  • 190 g basmati rice
  • 1 x 400 g tin of chopped tomatoes
  • 400 ml vegetable stock
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • small handful of jalapeño peppers sliced

For serving:

  • fresh parsley
  • vegan yoghurt

Instructions

  • Remove the okra from the freezer and leave it to thaw at room temperature.
  • Heat a little coconut oil in a pot and fry the onion, sweet potato, parsnips and carrots on a medium heat for 15 minutes, stirring occasionally.
  • Add the cajun seasoning, cayenne pepper, garlic and salt, stir all the ingredients together, and fry for 3 minutes.
  • Next add the rice, tinned tomatoes, stock, oregano and thyme. Mix everything together, then cover the pot with a lid and simmer on a low heat for 20 minutes. Stir the jambalaya occasionally to prevent it from sticking to the bottom of the pot.
  • Add the sliced jalapeño and okra, then cook for 10 minutes with the lid removed or until the rice is fully cooked. Add hot water if required.
  • Serve with chopped parsley and vegan yoghurt.

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1 Comment

Valy’ndah August 22, 2020 - 11:30 pm

Nice ☺️

Reply