I’m not going to moan about how hard life is when you’re a vegetarian today – no really! It does sometimes feel like a constant grumble and that’s not me at all. I also found out recently there are a variety of campaigns running trying to persuade people to give up meat one day a week – variously know as Meatfree Monday, Meatless Monday – you get the idea. So, as today is Monday, I am going to treat you to one of my favourite veggy meals. (If you really can’t cope with the idea of a non meat day you can easily substitute the Quorn for the real deal. Also why are you even reading this?)
Veggy Jambalaya is a gorgeous – in my opinion – vegetable and rice stew. I originally found the recipe in a Linda McCartney book but have altered it slightly over the years. Even though spring is, technically, in the air, the weather is still cool enough to need the occasional hearty bowl of food. So try it and I hope you enjoy it half as much as I do. Oh and my fully red meat eating husband loves it too so it can’t be that bad!
You will need – (for two people)
One leek chopped
Two sticks of celery chopped
Half a red pepper, Half a yellow pepper chopped
Handful of mushrooms chopped
One chilli chopped (obviously you can reduce or increase this depending on how hot you like your food)
Bag of Quorn pieces (or other veggy chunks)
Four Quorn (or other brand) sausages chopped
Tablespoon of Cajun spice – you can buy tubs of this in most supermarkets or make your own by mixing together a teaspoon each of Cayenne pepper, paprika, ginger, ground pepper and cumin. Again you can add more if you like it spicy.
Half a pint of vegetable stock
Tin of chopped tomatoes
Tablespoon of tomato purée
Tablespoon oil (veg, olive, groundnut or whatever you prefer)
To make -.
Pour oil into a pan and warm, then add the leek, chilli and celery. After a couple of minutes stirring add the peppers.
Keep stirring and add the defrosted Quorn pieces and sausages. Add the Cajun spice and mushrooms. Keep stirring.
Add the tin of tomatoes and the stock then leave to simmer while you cook the rice in a separate pan. (You can cook the rce in the same pan by adding more stock but I have found it takes longer and often tastes a little grainy)
Once cooked add the rice to the vegetables and Quorn. Add the tomato purée and give it a good stir to make sure the rice is mixed in.