Emma’s Vegan Jambalaya

Thermos Taste for Adventure

I’ve been vegetarian for 4 years and love trying out new veggie recipes, cooking from scratch with a wide range of herbs and spices. On my days off from work I love to take my time to prep and batch cook hearty healthy meals that can go in the freezer for quick mid week meals after a busy day at work. I share my cooking with my meat eater husband who enjoys my recipes as much as the meaty version.

Follow Emma: @Emma Hill

See method...
Serves 4
15 minutes to prepare and 25 minutes to cook


  1. Dice Onion and slice Garlic.
  2. Veg oil in pan and fry for 2-3 mins
  3. Slide and dice ½ pepper
  4. Add pepper, cumin, paprika, cayenne and oreganno
  5. After 1 min slice chilli
  6. Add rice, chopped tomatoes, thyme and pinch of salt and pepper
  7. Stir and leave to cook for 5 mins
  8. Add veg stock and bring to boil. Simmer for 8 mins. Stir every few mins.
  9. Add veg stock if too thick
  10. Add black beans & kidney beans
  11. Cook for 5 mins on a low heat
  12. Last few min drizzle soy sauce
  13. Add what the cluck & vegan Chorizo.


  • ½ Onion
  • 3 Garlic cloves
  • 1 tbsp veg oil
  • ½ pepper
  • 1 tsp cumin
  • 1tsp paprika
  • Pinch of cayenne pepper
  • ½ tsp oregano
  • ¾ cup of rice
  • 1 ti chopped tomatoes
  • Pinch of thyme
  • Salt and pepper
  • 600ml veg stock
  • 1 tin of kidney beans
  • 1 tin of black beans
  • 1 tbsp soy sauce


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