Vegetable Jambalaya, packed with vibrant vegetables, rice, and spicy Southern spices. Its perfect for a filling and wholesome meal!
- 40 minutes
- Serves 4
Ingredients:
- Low-calorie cooking spray
- 2 large onions, chopped
- 2 celery sticks, sliced
- 4 skinless chicken breasts, chopped into chunks
- 1 green pepper, 1 red pepper and 1 yellow pepper, deseeded and chopped
- 4cm piece fresh root ginger, peeled and finely grated
- 2 garlic cloves, crushed
- 1 level tsp Cajun seasoning*
- 1 tsp cayenne pepper
- 500ml hot vegetable stock, suitable for vegans
- 400g can chopped tomatoes
- 280g pack Quorn Vegan Pieces
- 250g dried long-grain rice
- 200g okra
- 400g can red kidney beans in water, drained and rinsed
- 2 tbsp juice from an unwaxed lemon
Instructions:
- Spray a large non-stick frying pan with low-calorie cooking spray and cook the onion, chicken breasts, celery and peppers for 5 minutes.
- Add the ginger and garlic and cook for a further minute.
- Stir in the spices and a third of the stock and cook for 2-3 minutes.
- Add the tomatoes, Quorn and another third of the stock, bring to the boil and add the rice.
- Cover and simmer for 10 minutes.
- Stir in the okra and kidney beans and bring back to the boil.
- Add the remaining stock and simmer for 10 minutes, until the rice is cooked and most of the liquid has been absorbed.
- Stir in the lemon juice and season to taste before serving hot.