Name Vegetable Jambalaya


0.0/5 rating (0 votes)
  • Serves: 2
  • Complexity: medium
  • kcal: Sin-free on Green, 15 1/2 Sins on Original
  • Origin: Western Europe
Vegetable Jambalaya


  • Fry Light, for spraying (optional)
  • 1 large onion, chopped
  • 1 stick celery, sliced
  • 1/2 green pepper, deseeded & chopped
  • 1/2 red or yellow pepper, deseeded & chopped
  • 1 tsp fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 tsp cajun seasoning
  • 1/2 tsp cayenne pepper
  • 284ml / 1/2 pt stock made with Vecon
  • 198g/7 oz can chopped tomatoes
  • 175g pack Quorn Pieces
  • 113g/4 oz long grain rice
  • 113g/4 oz okra, washed, topped &.tailed but not chopped
  • 198g/7 oz can red kidney beans, drained
  • 1 tbsp lemon or lime juice
  • salt & ground black pepper
  • 5-6 spring onions, finely sliced, to garnish

Spray a large non-stick frying pan with Fry Light and cook the onion, 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 Pieces 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. Garnish with the spring onions before serving.

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