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cilantroandcitronella.com

Vegan Jambalaya

86 ratings

· 45min · 4 servings

This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans make a hearty, warming and filling quick weeknight lunch or dinner.

Cilantro and Citronella

Ingredients

Produce

• 1 tsp Basil, dried

• 2 Bay leaves

• 3 cups Beans, mixed

• 2 stalks Celery

• 4 cloves Garlic

• 1 Green onion

• 1/2 Green pepper

• 1 Onion

• 1 tsp Oregano, dried

• 1/4 cup Parsley, fresh

• 1 tsp Thyme, dried

• 1 can Tomatoes

Condiments

• 2 tbsp Soy sauce

• 2 tbsp Tabasco sauce

Pasta & Grains

• 2 cups Brown rice

Baking & Spices

• 1/2 tsp Cayenne pepper, dried

• 1 tsp Paprika, sweet

• 1/2 tsp Paprika, smoky

• 1 Pepper

• 1/2 Red pepper

• 1 tsp Salt

Other

• 4 cups (1 litre) vegetable stock

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