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One Pot Vegan Jambalaya Recipe

One Pot Winter Jambalaya

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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.