Jambalaya is a one-pot, chuck it all in and let it do it’s thing kind of a meal. So if you’ve spent the afternoon on the struggle bus at work and the thought of cooking makes you want to gouge your eyes out with a rusty spoon, this is the recipe for you.
But wait, it gets better.
Not only is it pretty frickin’ easy to make, it is PACKED full of flavour – bung a bit of garlic bread on the side and the fam will think you’ve spent hours whipping up this culinary delight in the kitchen… when in reality you’ve been watching TikToks sat on the kitchen floor in a gin-fuelled stupor whilst the Jambalaya has been merrily doing it’s thang on the stove top.
If this example seems extremely specific that is purely coincidental. This is not based on true events… cough cough *it might be*.
This vegan Chick’n and Chorizo Jambalaya is a meat free and extra veggie twist on a traditional New Orleans dish. It’s:
Filling
Colourful
Nicely spicy
One pot (aka less washing up)
With beautiful, punchy Cajun flavours
And
It’s a breeze to make – it’s the perfect busy weeknight meal.
I have no doubt that you will LOVE this recipe – be sure to tag me on Instagram when you make it, I love seeing your re-creations @aveganvisit 🙂
The Video Recipe:
The Written Recipe:
Chick’n And Chorizo Jambalaya (Vegan)
Ingredients
- 1 tbsp oil
- 300 g vegan chicken chunks
- 40 g vegan chorizo
- 100 g onion (diced (approx 1 medium onion))
- 3 garlic cloves (minced)
- 2 red bell peppers (thinly sliced)
- 150 g purple sprouting broccoli (cut into small pieces)
- 2 tbsp Cajun spice mix
- 1 tbsp tomato puree
- 1 tsp dried chilli flakes (omit if you don’t like it too spicy)
- 200 g basmati or long grain rice
- 400 g tinned chopped tomatoes
- 600 ml vegetable stock
To serve:
- 1 lime (cut into wedges)
- garlic bread
Instructions
- Fry the vegan chicken, chorizo, onion and garlic in the oil for 5 minutes.1 tbsp oil, 300 g vegan chicken chunks, 40 g vegan chorizo, 100 g onion, 3 garlic cloves
- Add the peppers, broccoli and cajun spice mix and fry for a further 5 minutes.2 red bell peppers, 150 g purple sprouting broccoli, 2 tbsp Cajun spice mix
- Add the remainder of the ingredients, cover and simmer for around 20 minutes until the rice is cooked. Stir halfway through.1 tbsp tomato puree, 1 tsp dried chilli flakes, 200 g basmati or long grain rice, 400 g tinned chopped tomatoes, 600 ml vegetable stock
- Serve with a wedge of lime to squeeze over the top and a side of garlic bread.
Video
Notes
Nutrition
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
