TODAY’S RECIPE: Vegan jambalaya

ONE-POT meal. Serves: 2. Ingredients

2 tbsp olive oil

1 onion, chopped

4 celery sticks, chopped

1 yellow pepper, chopped

2 tsp smoked paprika

½ tsp chilli flakes

½ tsp dried oregano

115g basmati rice

400g can tomatoes

2 garlic cloves

400g butter beans, drained and rinsed

2 tsp vegetable bouillon powder

Handful of parsley, chopped

Method

1 Heat oil in a pan over a high heat and fry onion, celery and pepper, stirring, for five minutes until starting to soften.

2 Stir in spices and rice, then add tomatoes and a can of water. Stir in grated garlic, beans and bouillon. Bring to a simmer, cover and cook for 25 minutes until rice is tender and has absorbed most of the liquid. If it starts to catch, add more water. Stir in parsley.