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Vegan jambalaya
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Nutrition Facts
Vegan jambalaya
Amount Per Serving
Calories 862 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 699mg30%
Potassium 1691mg48%
Carbohydrates 182g61%
Fiber 16g67%
Sugar 14g16%
Protein 25g50%
Vitamin A 4042IU81%
Vitamin C 169mg205%
Calcium 240mg24%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan jambalaya

Tasty vegan version of the classic rice dish
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 862kcal

Equipment

  • Baking tray
  • Large saucepan

Ingredients

  • 168 g vegetarian sausages (we used 2 Linda McCartney's Vegetarian Sausages)
  • 450 g canned jackfruit drained
  • 54 g sundried tomatoes
  • 60 g onion
  • 160 g red pepper
  • 160 g yellow pepper
  • 60 g (1 stick of) celery
  • 18 g garlic cloves
  • 20 g thyme
  • 2 limes
  • 12 g smoked paprika
  • 1 tsp cayenne pepper
  • 1 tsp dried ground oregano
  • 2 tbsp tomato puree
  • 400 g canned chopped tomatoes
  • 2 bay leaves
  • 1 tsp hot pepper sauce
  • 80 g spring onions
  • 10 g fresh parsley
  • Salt and black pepper to season
  • 640 g cooked brown basmati rice

Method

  • Preheat your oven to 180°C
  • First, prep the ingredients. Place the vegan sausages on a lined baking tray, put the tray in the oven and cook for 20 minutes. Drain the jackfruit, rinse under a cold tap and pat dry with a clean tea towel or kitchen paper, then roughly chop. Thinly slice the sun-dried tomatoes. Peel and finely dice the onion. Trim, halve and core the peppers and cut them into 2.5cm chunks. Trim and thinly slice the celery. Peel and grate the garlic. Remove the thyme leaves from the sprigs.
  • Cook the rice following the instructions. Cut the lime in half.
  • Fire up the hob and start cooking. Warm some oil in the large saucepan over a medium heat. Add the onion and a pinch of salt and cook, stirring, for 4–5 minutes. Add the celery and stir for 2 minutes. Add the garlic and stir for 1 minute. Add the sun-dried tomatoes and stir for 1 minute. Add the pepper chunks and stir for 2–3 minutes.
  • Add the smoked paprika, thyme, cayenne pepper and oregano to the pan and stir for 1 minute to coat. Add the jackfruit and stir gently for 3–4 minutes. Add the tomato purée and stir for another minute. Stir in the tinned tomatoes. Add the water to the empty tomato tin and add it to the pan. Add the bay leaf, turn the heat down to low and simmer for 10 minutes, stirring occasionally.
  • Now, make the finishing touches and serve. Take the sausages out of the oven and cut them into 2cm-thick slices. Add the sausage slices and hot sauce to the pan and gently fold them into the jambalaya. Add the rice to the pan and fold it into the sauce. Thinly slice the spring onions and add half of them to the pan. Squeeze in the lime juice and fold the juice and the spring onions into the jambalaya. Taste and season to perfection with salt and lots of pepper. Plate up the jambalaya, garnish with the remaining spring onions and the parsley.

Nutrition

Calories: 862kcal | Carbohydrates: 182g | Protein: 25g | Fat: 6g | Saturated Fat: 1g | Sodium: 699mg | Potassium: 1691mg | Fiber: 16g | Sugar: 14g | Vitamin A: 4042IU | Vitamin C: 169mg | Calcium: 240mg | Iron: 11mg