Vegan jambalaya

• olive oil↗2 tbsp tbsp
• large onion↗1 1

  (180g), finely chopped

• celery sticks↗4 4

  finely chopped

• yellow pepper↗1 1

  chopped

• smoked paprika↗2 tsp 2 tsp
• chilli flakes↗½ tsp ½ tsp
• dried oregano↗½ tsp ½ tsp
• brown basmati rice↗115g 115g
• can chopped tomatoes400g 400g
• garlic cloves↗2 2

  finely grated

• butter beans↗400g 400g

  drained and rinsed

• vegetable bouillon powder↗2 tsp 2 tsp
• parsley↗large handful of large handful of

  chopped

Step-by-step instructions

1. 1

   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.

2. 2

   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.