Vegan Jambalaya


10 Portions

700g Rice
1 Onion
2 cloves of Garlic
1 Pepper
1 Carrot
200ml Tomato base sauce (see FFT recipe)
10ml Soy sauce
100ml Vegetable stock
250g Chickpeas
250g Kidney beans
Parsley for garnish
10g Oregano
10g Blackened Cajun spice

50 Portions

3.5kg Rice
5 Onion
1 bulb of Garlic
5 Peppers
5 Carrots
1l Tomato base sauce (see FFT recipe)
50ml Soy sauce
500ml Vegetable stock
1.25kg Chickpeas
1.25kg Kidney beans
Parsley for garnish
50g Oregano
50g Blackened Cajun spice

100 Portions

7kg Rice
10 Onions
2 bulbs of Garlic
10 Peppers
10 Carrots
2l Tomato base sauce (see FFT recipe)
100ml Soy sauce
1l Vegetable stock
2.5kg Chickpeas
2.5kg Kidney beans
Parsley for garnish
100g Oregano
100g Blackened Cajun spice


1. Part cook your rice, leaving it a little crunchy. Drain and set aside.
2. Pan fry the onions, peppers and carrots for about 10 minutes
3. Add in your garlic and cook for a further few minutes
4. Add the cajun spice and oregano and cook out for a few more minutes
5. Add the rice, Chick peas and kidney beans with the veg stock and soy sauce and place a lid on the pan and continue to cook on a medium heat for roughly 3 minutes.
6. Add the tomato base sauce and replace the lid
7. Transfer into the dish you will be serving from and garnish with parsley

Key Points