Recipe: Vegan Jambalaya by Joel Kerr, The Curious Farmer

Recipe: Vegan Jambalaya by Joel Kerr, The Curious Farmer

This deep south blend Vegan Jambalaya has been created by Joel Kerr, The Curious Farmer and combines a variety of local Northern Ireland produce combined with Joel’s popular deep south spices, resulting in a delicious, full-bodied vegan jambalaya.

What You’ll Need:

2 tbsp of The Curious Farmer Deep South spices

1 onion, finely chopped

2 bell peppers, finely chopped

2 celery sticks, finely chopped

2 cloves of garlic, crushed

400g chopped tomatoes

2 tbsp of soy sauce

200g of long grain rice

1 vegetable stock cube

400g kidney beans, drained

Preparation time:

10 minutes / Cooking Times: 35 minutes / Serves 6


Heat a splash of oil in a large, heavy based saucepan over a medium heat.

Gently cook the onions, peppers and celery for 8 – 10 minutes until softened. Add the garlic and cook for 30 seconds, followed by Deep South spices and for a further 30 seconds.

Add the chopped tomatoes, soy sauce, vegetable stock cube, 500ml of water and the rice. Season with sale, bring to a simmer, cover and cook for 20 minutes until the rice is soft and most of the water has been absorbed.

Remove the lid, stir in the kidney beans and simmer for a further 5 minutes.

SERVING SUGGESTION: Garnish with chopped parsley or scallions.

Vegan Jambalaya

The Curious Farmer’s spices jars and other produce are be available at Lisburn & Castlereagh City Council’s Hillsborough Farmers Market. For more information on future markets, visit:


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