LIQUID BOUILLON RECIPES

Name: Vegan jambalaya
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 2 tbsp olive oil; 1 large onion (180g), finely chopped; 4 celery sticks , finely chopped; 1 yellow pepper , chopped; 2 tsp smoked paprika; ½ tsp chilli flakes; ½ tsp dried oregano; 115g brown basmati rice; 400g can chopped tomatoes; 2 garlic cloves , finely grated; 400g butter beans , drained and rinsed; 2 tsp vegetable bouillon powder; large handful of parsley , chopped

VEGAN JAMBALAYA RECIPE - BBC GOOD FOOD

Vegan jambalaya recipe - BBC Good Food image

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 2

Number Of Ingredients 13

Ingredients

2 tbsp olive oil
1 large onion (180g), finely chopped
4 celery sticks , finely chopped
1 yellow pepper , chopped
2 tsp smoked paprika
½ tsp chilli flakes
½ tsp dried oregano
115g brown basmati rice
400g can chopped tomatoes
2 garlic cloves , finely grated
400g butter beans , drained and rinsed
2 tsp vegetable bouillon powder
large handful of parsley , chopped

Steps:

Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. Stir in the parsley and serve hot.

Nutrition Facts : Calories 547 calories, FatContent 15 grams fat, SaturatedFatContent 2.2 grams saturated fat, CarbohydrateContent 77 grams carbohydrates, SugarContent 19 grams sugar, FiberContent 17 grams fiber, ProteinContent 18 grams protein, SodiumContent 0.31 milligram of sodium

VEGAN JAMBALAYA RECIPE - BBC GOOD FOOD

Vegan jambalaya recipe - BBC Good Food image

Enjoy a delicious plant-based dinner with this vegan rice and bean one-pot. It's packed with all five of your 5-a-day, as well as iron, vitamin C and fibre

Provided by Sara Buenfeld

Categories Dinner, Lunch, Supper

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 2

Number Of Ingredients 13

Ingredients

2 tbsp olive oil
1 large onion (180g), finely chopped
4 celery sticks , finely chopped
1 yellow pepper , chopped
2 tsp smoked paprika
½ tsp chilli flakes
½ tsp dried oregano
115g brown basmati rice
400g can chopped tomatoes
2 garlic cloves , finely grated
400g butter beans , drained and rinsed
2 tsp vegetable bouillon powder
large handful of parsley , chopped

Steps:

Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn’t boil dry – if it starts to catch, add a little more water. Stir in the parsley and serve hot.

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