Vegan Spicy Sausage and Black Bean

Jambalaya
Enjoy this deliciously spicy weeknight treat!
Cals 421 · Prot 11 · Carbs 104 · Fat 2
Vegan
40 min
Vegan Spicy Sausage and Black Bean Jambalaya
Enjoy this deliciously spicy weeknight treat!
Cals 421 · Prot 11 · Carbs 104 · Fat 2
Vegan
Ingredients
Skillet
Black beans
400 Grams
Red onion
1 Piece
Garlic cloves
3 Pieces
Celery
1 Piece
Red pepper
1 Piece
Cherry tomatoes
150 Grams
Water
350 ML
Vegetable stock cube 15*
1 Piece
Olive oil
3 Tbsp
Salt
1 Tsp
Basmati rice
150 Grams
Smoked paprika powder
2 Grams
Cajun spice
2 Grams
Dried oregano
2 Grams
Maple syrup
20 Grams
Black pepper
0.5 Tsp
To serve
Lemon
1 Piece
Fresh parsley
15 Grams

Allergens

*15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) 1761 / 421
Fats (g) 1.8
of which saturated (g) 0.2
Carbohydrates (g) 104
of which sugars (g) 20.1
Fibers (g) 9.8
Proteins (g) 11.2
Salt (g) 0.4
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep ingredients

1 Prep ingredients

Using sharp scissors, snip the vegan chorizo out of its plastic skins. Slice the chorizo. Rinse and drain the black beans in a colander. Peel and finely chop the onion and garlic. Finely chop the celery. Chop the bell pepper. Halve the cherry tomatoes. Boil the measured water and dissolve the stock cube in it.
Start jambalaya

2 Start jambalaya

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion, garlic, celery and bell pepper, and fry with a pinch of salt for 4 min.
Fry

3 Fry

Add the vegan chorizo (spicy!), the dry basmati rice, smoked paprika and cajun (spicy!), oregano, maple syrup and a pinch of black pepper. Stir for 2 min.
Simmer

4 Simmer

Add the drained black beans, cherry tomatoes and stock. Give everything a good mix up and cover with a lid. Simmer over a low heat for 15 min or until the rice is cooked.
Prep toppings

5 Prep toppings

Meanwhile, slice the lemon into wedges. Chop the parsley.
Serve

6 Serve

Divide the jambalaya among plates. Garnish with the lemon wedges and the chopped fresh parsley.
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