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One Pot Winter Jambalaya

by Ben, So Vegan January 10, 2018December 26, 2021
January 10, 2018December 26, 2021
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

One Pot Winter Jambalaya

Print
Prep Time 10 mins
Cook Time 48 mins
Servings 4 people

Ingredients

  • 100 g (3.5 oz) 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
  • 1 cup basmati rice
  • 1 x 400 g (14.1 oz) tin of chopped tomatoes
  • 1 x 400 ml (13.5 fl.oz) vegetable stock
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • small handful of jalapeño peppers, sliced

For serving

  • fresh parsley
  • vegan yoghurt

Method

  • 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

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