One Pot Plant-Based Jambalaya | Quick + Easy


This is a paid collaboration with The Meatless Farm Co.

During the summer, the last thing anyone wants is to be stuck inside the kitchen cooking a dinner that involves way too much standing around and checking on.

If you're one of these people, or just simply don't have the time to cook and want a quick meal, then this recipe is perfect. All you need is a big cooking pot, ten minutes of preparation time and you're good to go. No standing around for ages, or sweating by the stove.

I've always loved one-pot recipes as they're so easy to follow and don't take up much time at all, you simply let it do its thing for half an hour whilst you go back to soaking up the sun and before you know it, you have a delicious meal waiting to be served up.

This plant-based jambalaya is super hearty and comforting but is also perfect for the summer as it can be enjoyed with a big bowl of salad or on its own!

I loved the addition of The Meatless Farm Co sausages* for the extra protein and flavour and will definitely continue to add them into further recipes.

- One Pot Plant-Based Jambalaya -

Serves: 4 Prep: 10 mins Cooking Time: 30 minutes

You will need:

- 1 pack of The Meatless Farm Co Sausages*
- 1 baby aubergine, sliced into quarters
- 1 sweet pointed red pepper, thin slices
- 5 medium sized mushrooms, chopped
- 1 large onion, diced
- 1 pack of baby corn, cut in half
- 1 fresh red chilli, sliced thin
- 2 garlic cloves, crushed
- 2 tbsp cajun spice
- 1 tin of chopped tomatoes
- 2 vegetable stock cubes in 400ml of boiling water
- olive oil
- 2 spring onions (for garnish)
- parsley (for garnish)


1. Add 1 tbsp of olive oil to a large cooking pot on low heat. Add the pack of Meatless Farm sausages and let them simmer for 8 - 10 minutes, flipping them occasionally.

2. Remove the sausages from the pot and place them aside whilst you add the chopped vegetables and chilli to the pot, along with 1 tbsp of olive oil. Let the vegetables simmer on medium - low heat for 5 minutes before adding the garlic and cajun spice.

3. Whilst the vegetables are still cooking, add the tin tomatoes, rice and two stock cubes (mixed in a jug with 400ml of boiling water) and stir.

4. Chop up the sausages into small chunks and place them back into the pot with everything else and stir well before placing a lid on top and allowing it to cook for 20 minutes until the rice is tender, making sure to check on it every now and then so the rice doesn't stick.

5. While it's cooking, chop up two spring onions and a handful of parsley for garnish. This also gives the recipe a really good flavour. Leave this to one side.

6. Once the jambalaya has completely cooked, serve up into four bowls with the garnish and a drizzle of sriracha for a delicious spicy kick and enjoy!

I would highly recommend checking out The Meatless Farm Co for meat alternatives as they are high in protein, gluten free, nut free, plant-based (of course) and are just delicious!

What's your favourite meal?

Love Always,
Shannon x

*This post contains gifted items and is a paid collaboration, all opinions are my own.

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