One Pot Winter Jambalaya

by Ben, So Vegan
One Pot Vegan Jambalaya Recipe

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

  • 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