Vegan Spicy Sausage and Black Bean

Brown Rice Jambalaya

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Instructions

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1 Prep ingredients

Slice the vegan 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 and halve the cherry tomatoes. Boil the measured water and dissolve the stock cube in it.

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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.

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3 Add

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

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4 Cook

Add the drained black beans, cherry tomatoes and the stock. Give everything a good mix up and cover with a lid. Cook for 15 min on a light simmer, or until the rice is cooked. 

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5 Prep toppings

Slice the lemon to wedges. Chop the parsley.

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6 Serve

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

Tips for fussy eaters

Keep the spices mild or prepare two batches.

Pro tip

Frying the ingredients in the pan is an important step, where the flavours really develop.

Spicy and delicious weeknight treat!

Cooking Time: 40 min

Cals 730.0 · Prot 33.2 · Carbs 116.9 · Fat 19.0

Ingredients

Number of people

Skillet

Vegan chorizo 2.00 Pieces
Black beans 240.00 Grams
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Celery stick 1.00 Pieces
Red bell pepper 1.00 Pieces
Cherry tomatoes 150.00 Grams
Water 350.00 ML
Vegetable stock cube 1.00 Pieces
Olive oil 3.00 Tbsp
Salt 1.00 Tsp
Brown rice 150.00 Grams
Smoked paprika powder 2.00 Grams
Chipotle powder 2.00 Grams
Cajun spice 2.00 Grams
Dried oregano 2.00 Grams
Maple syrup 20.00 Grams
Black pepper 0.50 Tsp

To serve

Lemon 1.00 Pieces
Fresh parsley 20.00 Grams

Spicy and delicious weeknight treat!

Cooking Time: 40 min

Cals 730.0 · Prot 33.2 · Carbs 116.9 · Fat 19.0

Instructions

photo

1 Prep ingredients

Slice the vegan 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 and halve the cherry tomatoes. Boil the measured water and dissolve the stock cube in it.

photo

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.

photo

3 Add

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

photo

4 Cook

Add the drained black beans, cherry tomatoes and the stock. Give everything a good mix up and cover with a lid. Cook for 15 min on a light simmer, or until the rice is cooked. 

photo

5 Prep toppings

Slice the lemon to wedges. Chop the parsley.

photo

6 Serve

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

Tips for fussy eaters

Keep the spices mild or prepare two batches.

Pro tip

Frying the ingredients in the pan is an important step, where the flavours really develop.

Ingredients

Number of people

Skillet

Vegan chorizo 2.00 Pieces
Black beans 240.00 Grams
Red onion 1.00 Pieces
Garlic cloves 3.00 Pieces
Celery stick 1.00 Pieces
Red bell pepper 1.00 Pieces
Cherry tomatoes 150.00 Grams
Water 350.00 ML
Vegetable stock cube 1.00 Pieces
Olive oil 3.00 Tbsp
Salt 1.00 Tsp
Brown rice 150.00 Grams
Smoked paprika powder 2.00 Grams
Chipotle powder 2.00 Grams
Cajun spice 2.00 Grams
Dried oregano 2.00 Grams
Maple syrup 20.00 Grams
Black pepper 0.50 Tsp

To serve

Lemon 1.00 Pieces
Fresh parsley 20.00 Grams
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