Roasted vegetable Jambalaya recipe

  • Serves 4
  • 20 mins to prepare and 40 mins to cook
  • 525 calories / serving
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Preheat the oven 200°C.

Place the fennel on a chopping board, snap the shoots and pull down the side of the fennel to remove any ‘stringy bits’. Slice the base of the fennel to remove the root. Cut in half and then each half into quarters, or into 6, depending on the size of the fennel.

Place the fennel in a roasting tin with the red pepper and 2 tbsp olive oil. Mix well and roast for 30 minutes. Add the cherry tomatoes and Cajun seasoning, shake the pan and return to the oven for 10 minutes, or until the vegetables are slightly caramelised.

Heat the remaining oil in a large sauté pan, or casserole, add the onion, celery and garlic and sauté over a medium heat for 3-4 minutes. Add the rice and sauté for another minute, stir in the tomato purée. Add the chilli flakes, stock and chopped tomatoes and cook for 10 minutes.

Add the roasted vegetables and any juices to the casserole stir well and continue to cook for a further 8-10 minutes or until the rice is cooked through.

Season with salt and pepper, take the casserole to the table and serve.


For an extra kick add a splash of Tabasco sauce.

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  • Ingredients

  • 2 fennel bulbs
  • 300g cherry tomatoes
  • 2 red peppers, seeded and cut into chunks
  • 3tbsp olive oil
  • 1tsp Cajun seasoning
  • ½ medium onion, peeled and thickly sliced
  • 1 celery stick, thinly sliced
  • 2 garlic cloves, crushed
  • 400g basmati rice
  • 1tbsp tomato puree
  • pinch dried chilli flakes (to taste)
  • 1 litre vegetable stock
  • 400g chopped tomatoes
  • salt, to taste
  • pepper, to taste
  • Energy 2195kj 525kcal 26%
  • Fat 10g 14%
  • Saturates 1g 5%
  • Sugars 14g 16%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 95.5g Protein 11.9g Fibre 7g


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