I can’t believe that it is day 4 of National Vegetarian Week 2015 already. I also can’t believe that I have managed to keep up with sharing a new veggie meal each day of the week…quite the achievement!
Today is a perfect little dish that is great for a quick and easy supper. If you make more than you need you can also stick the left overs in a packed lunch box for work the next day. I love finding recipes that work like this. I live and cook 99% of the time just for myself so I can often waste a lot of excess ingredients. This way I use them up and make sure that I am fuelling myself with goodness the next day too. I found the recipe in my Fast Vegetarian by Leon cookbook. It is so easy to use and the pictures are gorgons.
This is, of course, a vegan meal that is refined sugar free and wheat free and bloody delicious.
I have been eating this a lot lately as jambalaya’s come from New Orleans. I am travelling around the East Coast of America this Summer with some friends and we are hitting up NO so I will make sure that I hunt down a veggie version and see how mine compares. They typically use white rice but I opted to use brown. If you too prefer brown cook it exactly as the instructions say below but you may need to do step 5 for longer…just keep tasting after about 25 minutes got see if the rice is cooked to your taste.
To make it for 4 you will need:
1 tbsp. olive oil
1 red pepper
2 sticks of celery
2 cloves of garlic
1 bay leaf
pinch of oregano, thyme, chili flakes and paprika
220g long-grain rice
1 tbsp. tomato puree
400g tin chopped tomatoes
salt and pepper
400g vegetable stock (I use Kallo which is vegan, I picked mine up in Sainsburys)
I also added 5 mushrooms cos I love em and fresh cherry tomatoes at the end
1. Heat the oil in a large pan.
2. Add the chopped onion, finely chopped red pepper, chopped celery into the oil and heat for 5 minutes over a medium heat.
3. Add the garlic, herbs and spices and cook for 2 minutes.
4. Add the rice, 1cm cubes of aubergine, chopped mushrooms, tomato puree and canned chopped tomatoes and cook for another 2 minutes.
5. Add the stock and bring to a simmer. Put the pan’s lid on and simmer for 20 minutes (longer if using brown rice).
6. Turn off the heat and steam for 5 minutes to really fluff up the rice.
7. Add some fresh cherry toms and serve.