Name: Vegan jambalaya - rice pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 2 tsp olive oil; 1 small onion diced; 1 carrot diced; 1 courgette diced; 1 red pepper deseeded and diced; 1 clove garlic crushed; 400g (14oz) can tomatoes; 1 tbsp sun-dried tomato paste (or; standard tomato paste if that’s what; you have – the flavour won’t be quite; as rich so add a little extra smoked; paprika); 1 tsp dried mixed herbs; Freshly ground black pepper; ½ tsp allspice (or 4 allspice berries; crushed) (optional); ½ tsp smoked paprika; 1 bay leaf; 100g (4oz) wholegrain rice; A little chopped parsley to serve; (optional)

Meal type: Main meal

Serves: 2

Preparation time: 15 minutes

Cooking time: 30 minutes

Heat the oil in a large frying pan and fry the onion, carrot, courgette, pepper and garlic for 5 minutes.
Add the tomatoes, 150ml of water, the tomato paste, herbs, spices and rice. Bring to the boil then reduce the heat and simmer gently for 25 minutes until the rice is tender and most of the liquid has been absorbed.
Divide between two bowls to serve, and scatter with chopped parsley, if you like.

Energy 1798kJ 370kcal 21%

Carbs 70.8g -

Fibre 9.1g 30%

Fat 8.8g Low 13%

Saturates 1.3g Low 7%

Sugar 14.8g Low 16%

Salt 0.14g Low 2%

% = an adult's reference intake

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Ingredients

2 tsp olive oil

1 small onion, diced

1 carrot, diced

1 courgette, diced

1 red pepper, deseeded and diced

1 clove garlic, crushed

400g (14oz) can tomatoes

1 tbsp sun-dried tomato paste (or standard tomato paste if that’s what you have – the flavour won’t be quite as rich so add a little extra smoked paprika)

1 tsp dried mixed herbs

Freshly ground black pepper

½ tsp allspice (or 4 allspice berries, crushed) (optional)

½ tsp smoked paprika

1 bay leaf

100g (4oz) wholegrain rice

A little chopped parsley to serve (optional)

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