The protein cooking time listed in this recipe has been updated.
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Jambalaya with Pea & Fava Chunks
Transform a classic Cajun and Creole rice dish into a vegan delight. Tuck into fibre-rich brown rice flavoured with cajun spices, tomato puree and chilli. Dotted with crunchy veg and protein-rich pea and fava chunks. Handful of peas for a hint of green. Fresh-cut coriander to finish it off.
Prep in 10
High protein
1/3 daily fibre
7 plants
Low sat fat
Serving size
Ingredients
- 150g peas
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 tbsp tomato puree
- 3 spring onion
- 4 tsp cajun spice (Cayenne Pepper, Green Cardamom, Cumin Seed, Black Peppercorns, Sea Salt, Fennel, Garlic, Coriander Seed, Red Chillies, Oregano, Thyme)
- 2 pepper
- 1 chilli
- 2 courgette
- 1 handful of fresh coriander
- 2 garlic clove
- 1 onion
- 125g Profusion Organic pea & fava chunks (pea protein concentrate, fava bean protein concentrate, salt)
Nutritional Information
Calories: 435
Protein: 25g
Carbs: 50g
Fat: 13g
Jambalaya with Pea & Fava Chunks
Transform a classic Cajun and Creole rice dish into a vegan delight. Tuck into fibre-rich brown rice flavoured with cajun spices, tomato puree and chilli. Dotted with crunchy veg and protein-rich pea and fava chunks. Handful of peas for a hint of green. Fresh-cut coriander to finish it off.
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Slice the courgettes into 1cm thick half-moons. Cut the peppers into 3cm squares. Place both onto a lined baking tray and toss with 1 tbsp oil, half the cajun spice and a pinch of seasoning. Roast for 10-15 mins, until soft and golden.
- Place the fava bean chunks in a bowl and cover with cold water. Leave to rehydrate for 10 mins, then drain. Finely slice the onion. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the onion and a pinch of seasoning and cook for 8-10 mins, stirring regularly, until golden brown. Add a splash of water to prevent burning.
- Meanwhile, finely dice the chilli (remove the seeds for less heat). Finely chop or crush the garlic. Thinly slice the spring onions. Roughly chop the coriander.
- Add the garlic, tomato puree, half the chilli (to taste) and the remaining cajun spice to the onion pan. Cook for 1 min, then add the fava bean chunks. Cook for 1 min, then add the rice and break it up with a wooden spoon. Add a splash of water and cook for 2-3 mins, until piping hot.
- Stir the peas, half the coriander, half the spring onions and the roasted veg through the rice and season to taste.
- Serve in bowls and garnish with the remaining spring onions, chilli (to taste) and coriander.
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