This is a really tasty recipe that’s easy to throw together and full of big flavours.
Veggie Jambalaya (serves 4)
1 finely chopped onion
2 finely chopped garlic cloves
1 red pepper, deseeded and chopped into small pieces
2 celery sticks, finely diced
1 chilli, deseeded and finely chopped
A splash of oil
350g long grain rice
1 tsp chilli powder
3 heaped tbsp tomato purée
2 tsp dried thyme
½ tsp paprika
½ tsp cayenne pepper
900ml vegetable stock
Optional but recommended
Some diced sweet potato or butternut squash
One tin of red kidney beans, drained
1. Heat a splash of oil and cook the onion, garlic, pepper, celery and chilli in a frying pan. Cook for around 5 minutes until softened.
2. Add the rice to the frying pan, along with chilli powder and tomato purée and cook for 2 minutes.
3. Add the dried thyme, paprika and cayenne pepper and the stock. Add the diced Squash/sweet potato and red kidney beans. Bring to the boil.
4. Reduce the heat to low and simmer for 20 minutes with the pan lid on. Stir occasionally.
I’m sure this recipe isn’t very close to it’s Spanish origins, but it’s a lovely meal and easy to prepare. When holidaying in Spain I’ve always struggled with finding appetising vegetarian food and have even been given ‘vegetarian’ salads containing ham and fish! I’m therefore not going to worry too much about it’s authenticity.
Vegetarian Paella (serves 4)
1 tbsp vegetable oil
1 finely sliced onion (red or white works equally well)
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp tumeric
300g paella rice
750ml vegetable stock
1 tsp finely chopped fresh rosemary
1 tbsp tomato puree
Squeeze of lemon juice
1 red pepper
4 sticks of asparagus
A handful a mushrooms
1 x 400g tin of artichoke hearts in water
1. Heat the oil in a large pan and gently cook the onion and garlic until the onion has softened.
2. Stir in the smoked paprika and tumeric with the paella rice.
3. Pour in the vegetable stock, tablespoon of tomato puree and stir well. Allow to cook for 20 minutes, stirring the mixture often. While the rice is cooking, chop the remaining vegetables and the fresh rosemary and add to the rice, stirring in well. Add a squeeze of lemon juice.
My husband’s recommendation is to cut some 1cm cubes of vegetarian manchego cheese and stir these into the paella just before serving – definitely not an authentic way to serve paella but very tasty!
I love vegetarian sushi, but I don’t often have time to make it. Luckily it’s readily available in supermarkets nowadays, but when I want a quick and easy homemade version I make this rice salad.
Vegetarian Sushi Salad (Serves 2-3)
200g sushi rice
3 tbsp rice vinegar
150g diced cucumber
4 sliced spring onions
1 tablespoon toasted sesame seeds
1 sheet of roasted nori seawood, cut with scissors into small pieces( I use Blue Dragon Sushi Nori sheets)
- If you are starting this recipe from scratch, cook 200g rice and allow to cool slightly. (This is, however, a great recipe for using up leftover rice and if you don’t have sushi rice, Thai sticky rice works well in this recipe.)
- Spread the rice out in a shallow bowl and pour over 3 tbsp of rice vinegar and mix well.
- Add 150g diced cucumber and 2 sliced spring onions, 1 tbsp sesame seeds and mix.
- Finally chop your sheet of roasted nori seaweed using scissors and sprinkle this into the salad.