We love this vegan jambalaya recipe for camping – it does take a bit of time to cook, but the smell of it cooking over a fire is amazing, and it can be made using the tomato tin for measurement, so no extra equipment required. It’s also one of those recipes that improves with age – it seems to taste even better once you reheat it.
Once you throw everything into the pan, you just need to keep an eye on it to ensure that the rice doesn’t boil dry – so it’s a great excuse to sit by the campfire and do nothing as you ‘watch dinner’!
It’s also delicious with potatoes and broccoli roasted in a little olive oil and salt.
This serves 6.
Ingredients
6 chopped vegan sausages – we used Richmond’s.
2 tins chopped tomatoes
2 tins water
Half tin red wine
1 tsp paprika
2 tsp oregano
1 white onion, chopped
2 cloves garlic, minced
4 celery sticks, chopped finely
1 red pepper, chopped
1 tbsp vegan stock (we used Bouillon)
120g brown basmati rice
400g butter beans, rinsed and drained
Parsley to garnish
Olive oil to cook
Method
Heat a large pan with 2 tbsp olive oil and fry the onion and garlic for a couple of minutes.
Add the celery, chopped tomatoes, pepper, 1/2 can of stock, beans, paprika, oregano, sausages and rice the cover the pan and simmer, adding more stock and wine until the rice is cooked and stirring every so often.
Garnish with parsley and serve!
If you like this, try our other recipes for vegan camping.