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
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.
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: http://www.visitlisburncastlereagh.com/whats-on/