Roasted vegetable Jambalaya recipe
Jambalaya is a Creole rice dish packed with flavour, spice and all things nice. For this vegetarian edition, fennel, cherry tomatoes and red peppers are roasted in the oven then combined with tasty fried rice: a one-pot dish with a West Indian twist.
See method- Serves 4
- 20 mins to prepare and 40 mins to cook
- 525 calories / serving
- Dairy-free
- Healthy
Ingredients
- 2 fennel bulbs
- 300g cherry tomatoes
- 2 red peppers, seeded and cut into chunks
- 3 tbsp olive oil
- 1tsp Cajun seasoning
- ½ medium onion, peeled and thickly sliced
- 1 celery stick, thinly sliced
- 2 garlic cloves, crushed
- 400g basmati rice
- 1tbsp tomato puree
- pinch dried chilli flakes (to taste)
- 1 litre vegetable stock
- 400g chopped tomatoes
- salt, to taste
- pepper, to taste
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 2195kJ 525.0kcal
- Fat
- 10g
- Saturates
- 1g
- Salt
- 1.7g
- Sugars
- 14g
of the Reference intake
Carbohydrate 95.5gProtein 11.9gFibre 7.0g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- Preheat the oven 200°C.
- Place the fennel on a chopping board, snap the shoots and pull down the side of the fennel to remove any ‘stringy bits’. Slice the base of the fennel to remove the root. Cut in half and then each half into quarters, or into 6, depending on the size of the fennel.
- Place the fennel in a roasting tin with the red pepper and 2 tbsp olive oil. Mix well and roast for 30 minutes. Add the cherry tomatoes and Cajun seasoning, shake the pan and return to the oven for 10 minutes, or until the vegetables are slightly caramelised.
- Heat the remaining oil in a large sauté pan, or casserole, add the onion, celery and garlic and sauté over a medium heat for 3-4 minutes. Add the rice and sauté for another minute, stir in the tomato purée. Add the chilli flakes, stock and chopped tomatoes and cook for 10 minutes.
- Add the roasted vegetables and any juices to the casserole stir well and continue to cook for a further 8-10 minutes or until the rice is cooked through.
- Season with salt and pepper, take the casserole to the table and serve.
- See more Vegan recipes
