Recipes
Vegan Jambalaya
Ingredients
10 Portions
• Rice: 700g
• Onion: 1
• Garlic: 2 cloves
• Peppers: 1
• Carrots: 1
• Tomato Base Sauce (see FFT recipe): 200ml
• Soy Sauce: 10ml
• Vegetable Stock: 100ml
• Chickpeas: 250g
• Kidney Beans: 250g
• Oregano: 10g
• Blackened Cajun Spice: 10g
• Parsley: For garnish
50 Portions
• Rice: 3.5kg
• Onion: 5
• Garlic: 1 bulb
• Peppers: 5
• Carrots: 5
• Tomato Base Sauce: 1L
• Soy Sauce: 50ml
• Vegetable Stock: 500ml
• Chickpeas: 1.25kg
• Kidney Beans: 1.25kg
• Oregano: 50g
• Blackened Cajun Spice: 50g
• Parsley: For garnish
100 Portions
• Rice: 7kg
• Onion: 10
• Garlic: 2 bulbs
• Peppers: 10
• Carrots: 10
• Tomato Base Sauce: 2L
• Soy Sauce: 100ml
• Vegetable Stock: 1L
• Chickpeas: 2.5kg
• Kidney Beans: 2.5kg
• Oregano: 100g
• Blackened Cajun Spice: 100g
• Parsley: For garnish
Method
1. Part-cook rice, leaving slightly crunchy. Drain and set aside
2. Pan-fry onions, peppers, and carrots for ~10 mins
3. Add garlic and cook for a few more minutes
4. Stir in Cajun spice and oregano; cook a few more minutes
5. Add rice, chickpeas, kidney beans, veg stock, and soy sauce; cover and cook on medium heat for ~3 mins
6. Stir in tomato base sauce and cover again
7. Transfer to serving dish and garnish with parsley
Key Points
Allergens
Gluten, Celery, Soya, Mustard, Sulphites, Milk, Eggs
