This vegan jambalaya recipe is super easy to make with basic pantry staples. Tomato-y rice flavoured with loads of herbs and spices and bulked up with celery, peppers and a selection of mixed beans…
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Ingredients
∙ Serves 4
Produce
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1 tsp Basil, dried
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2 Bay leaves
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3 cups Beans, mixed
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2 stalks Celery
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4 cloves Garlic
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1 Green onion
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1/2 Green pepper
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1 Onion
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1 tsp Oregano, dried
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1/4 cup Parsley, fresh
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1 tsp Thyme, dried
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1 can Tomatoes
Condiments
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2 tbsp Soy sauce
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2 tbsp Tabasco sauce
Pasta & Grains
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2 cups Brown rice
Baking & Spices
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1/2 tsp Cayenne pepper, dried
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1 tsp Paprika, sweet
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1/2 tsp Paprika, smoky
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1 Pepper
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1/2 Red pepper
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1 tsp Salt
Other
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4 cups (1 litre) vegetable stock
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