Description
Vegan jambalaya might be a tongue twister, but eating this dish is a memorable experience. It comprises spiced rice which you mix with vegetables or meat.
Ingredients
Scale
- 30ml (2 tbsp) oil
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 2 red bell peppers, washed and chopped
- 5ml (1 tsp) smoked paprika
- 5ml (1 tsp) paprika
- 2.5ml (1/2 tsp) cayenne pepper
- 2.5ml (1/2 tsp) dried thyme
- 30ml (2 tbsp) concentrated tomato puree
- 250ml (1 cup) long grain rice
- 400g (1 can) chopped tomatoes
- 500ml (2 cups) vegetable stock
- 400g (1 pack / 8) Cauldron falafels
- 2 spring onions, washed and finely chopped
- 60ml (4 tbsp) cilantro, washed and finely chopped
Instructions
- Gently fry the onion and garlic in the oil until softened and translucent.
- Add the peppers, spices and herbs to the mix and stir. Cook for 5 minutes.
- Add the tomato puree, rice and stock. Stir.
- Let the mixture reach a slow bubble and cook for around 15 minutes or until the rice is cooked. Add more water if necessary.
- Add the falafels, let it heat through, then serve.
- Sprinkle with onions and cilantro.
Notes
- Add sliced jalapenos to the jambalaya for an extra kick!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 439
- Sugar: 10.4 g
- Sodium: 377 mg
- Fat: 17.1 g
- Saturated Fat: 1.8 g
- Carbohydrates: 65.9 g
- Fiber: 7.6 g
- Protein: 10.1 g