This spicy, super quick one-pan wonder uses up your fresh leftover veggies or can be completely freezer based.
The portion size I have given is HUGE, allowing for a big main course for 2 people plus enough for lunch the next day. It will keep in the fridge for several days and is delicious with a baked sweet potato as dinner and with salad in a lunchbox. Leftover jambalaya also makes a tasty burrito! Why not experiment with brown or red rice or with farro in the place of spelt?
Easy Vegan Hot Spelt Jambalaya
1.5 cups spelt, rinsed
2 small onions
1 can plum tomatoes
1 large courgette, chopped into small cubes
1 cup frozen soffrito mix (frozen chopped carrot, onion and celery - use fresh if you can't get hold of this)
2 cups frozen mixed veg e.g. peas, carrots, green beans
1 cup frozen sweetcorn
4 garlic cloves, minced
2 red chillies, sliced
3 tsp smoked paprika
1 veg stock cube
2 tsp ground coriander/coriander seed
2 tsp liquid smoke
3 vegan sausages, roughly chopped
2 baked sweet potatoes
2 spring onions, chopped
Soffrito - Waitrose, Ocado
Smoked paprika - all supermarkets - La Chinata brand is best and is available at Ocado or on Amazon
Liquid Smoke - Colgin brand is available in Tesco or on Amazon
Nutritional yeast - Amazon, Ocado, all health food shops
***If you are serving with sweet potatoes, wash and dry your potatoes and prick with a knife before drizzling with sunflower oil and seasoning with salt and pepper on a baking sheet. Add to an oven heated to 190c. Depending upon the size of your spuds they will be ready within an hour so you can get prepping the jambalaya whilst they cook.***
For the jambalaya:
Grab a large frying pan with a lid. Chop everything you have that's fresh and add your onions to the pan with a dash of sunflower oil or water if you want to keep it oil free.
After the onions have turned transparent, add the soffrito mix and heat through. Add the coriander, chillies, garlic, smoked paprika and liquid smoke, stirring to mix.
Add the sweetcorn, courgette, tomatoes and the spelt, refilling the tomato can/carton with water and adding to the pan alongside the stock cube. Simmer on a medium heat with the lid on.
Put your vegan sausages in the oven to cook and stir the jambalaya every few minutes.
Once the sausages are nicely brown, chop them up into 1" pieces and add to the jambalaya. Take the lid off the pan and let it all infuse together.
Spoon on top of your baked sweet potatoes or into a bowl and top with chopped spring onions, fresh coriander and nutritional yeast.