Try this vegan take on a jambalaya, full of fiery and smoky flavours and bursting with vegetables. It’s healthy, low in fat and calories, yet big on flavour
Prep:15 mins
Serves 6
25g cashews4 tbsp olive oil1 corn cob250g rainbow baby carrots, halved lengthways2 red onions, finely chopped2 celery sticks, finely chopped2 large red peppers, finely sliced3 garlic cloves, crushed2 tbsp Cajun seasoning1½ tbsp smoked paprika1 tsp chipotle paste2 tbsp tomato purée200g heirloom cherry tomatoes, halved400g can kidney beans, drained and rinsed400g can cherry tomatoes300g long-grain rice, washed400ml vegetable or vegan stock1 tbsp red wine vinegar (vegan varieties are readily available)2 tbsp caster sugar2 spring onions, finely sliced
STEP 1Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.STEP 2Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins. STEP 3Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.STEP 4Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.
