Vegan Jambalaya
Jambalaya is hearty, warming and spiced. Swap butterbeans for tinned mackerel, sardines, or lentils. Use dried rice or sachets, both methods are below. Recipe by Karen Lee.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at overcomingms.org.
Ingredients
- 400 g tin chopped tomatoes
- 200 g basmati/quick cook rice or 2 x 250g sachets of cooked rice
- 4 tablespoons fresh or frozen onion
- 100 g frozen mixed peppers
- 150 g frozen sweet potato chunks
- 1 tbsp fajita or Cajun spice mix or chilli powder
- ½ teaspoon garlic powder
- 400 g tin butterbeans
- 200 g frozen peas
- Salt
- pepper
- Handful rocket or green leaves to serve
- 500 g sachet of cooked rice
More Like This
Vegan Jambalaya Recipe: How to Make It
tasteofhome.com
Vegan Jambalaya - Easy Vegan Meal Plan
easyveganmealplan.com
Vegan Jambalaya Recipe - Hearty & Flavorful
veggums.com
Vegan Jambalaya — Plantfullness
plantfullness.com
Spicy Vegan Jambalaya
mealgarden.com
.JPG)
Vegan Jambalaya Recipe - Food.com
food.com
Slow Cooker Jambalaya: A Hearty and Flavorful Vegan Dish
michiganplum.org
Jambalaya – GenV
genv.org