Full-of-Flavour One-Pot Veggie Jambalaya
- eatofthemomentblog
- May 27, 2020
- 3 min read
Sometimes at the end of a long day the last thing you want is a pile of dishes to deal with. I know this is the case for me, which is why I have a soft spot for one-pot meals like this delicious vegan jambalaya. It is a bit of a longer recipe than I usually post, but it's perfect for family or friend get togethers - whenever we can have those again! It's also full of goodness AND flavour too, so it's an all round winner.
I've made this jambalaya loads of times, often batch cooking four portions and saving it in the fridge or freezing it for a later date. I always cook the veggie option (which is actually totally vegan - I just didn't realise...) however if you do want to include meat then I suggest marinating a chicken breast in Cajun seasoning then baking it in the oven before you start cooking the main ingredients, then throwing it in when you add the rice.
Read on below for the full ingredient list and method, and be sure check out my simple step-by-step clip on YouTube too!
Ingredients:
One tablespoon of sunflower or vegetable oil - whichever you have in your cupboard!
One large red onion
Two big cloves of garlic
Two red bell peppers
One courgette
One teaspoon of thyme (the original recipe I used says you can use fresh or dried, so use whatever you prefer)
One teaspoon of dried oregano
One teaspoon of regular paprika
150 grams of basmati rice - I always use brown rice for this recipe, however if you prefer white rice you do you
300 millilitres of vegetable stock (or chicken stock if you're going for the meat option!)
One 400 gram tin of chopped tomatoes
Our trusty pals salt & pepper
One pinch of chilli flakes, to spice it up
Method:
Wash all of your veggies, then begin by slicing your courgette and then cutting each slice into quarters
Next, chop your bell peppers into small chunks
Then you want to slice your red onion and dice each slice into small pieces
Put all your veg to one side, then add your oil to a large saucepan (as large as you have)
Turn the hob on to a medium heat, then once the oil is hot chuck in your onions and cook for ten minutes, stirring occasionally
While that's cooking, peel and chop the garlic cloves and put them to the side
Then boil your kettle and make your stock
Once ten minutes is up, add the chopped garlic and the chilli flakes to the pan, making sure to stir well before leaving to cook for a few minutes
When this is fragrant chuck in your chopped peppers and courgette, then add the thyme, oregano and paprika
Give it a little stir, then throw in your basmati rice and mix everything around well
Pour in your stock and chopped tomatoes, then season generously with salt and pepper and give it another good stir
Set a timer for 30 minutes and leave over a medium heat to bubble away (come back every five minutes or so to give it a little stir so nothing sticks to the bottom of the pan!)
Dish up into bowls and tuck in to some yummy goodness!
Unlike most of my other recipes, this serves four people, so as I said above it's perfect for families or groups of friends to enjoy together. I've made it for my family when visiting before and it was a big hit! When I'm at home where there's just two of us, I still cook four portions, then have the leftovers the next day. This saves me time if I've had a busy day and just can't be bothered to cook, and I thoroughly recommend doing this if you regularly find yourself exhausted from work or looking after little ones with no energy to take to the kitchen. The one thing I will say is - make sure you reheat it really well so it's piping hot, as rice can develop bacteria when left cold.
This is for sure one of my favourite recipes to make when I want something super tasty that doesn't require much effort. It's perfect in the winter because it's so warming, but could also be accompanied with a side salad for a refreshing summertime meal. If you like the sound of this recipe, why not give it a go yourself? Don't forget to let me know how it goes in the comments!
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