Recipe

Today I Needed A Nice Warming And Spicy Dish After My Long R

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Today I needed a nice warming and spicy dish after my long run outside 🌶
My vegan take on a spicy jambalaya, next time I think I’ll add some Plant Pioneers Chorizo Shroomdogs 🥘

Ingredients and instructions:
25g cashew nuts
1 can of corn
200g rainbow carrots
2 red onions, finely chopped
2 celery sticks, finely chopped
2 bell peppers, roughly chopped
3 garlic cloves, minced
2 tbsp cajun seasoning
1 tbsp smoked paprika
1 tsp chipotle paste
2 tbsp tomato paste
100g cherry tomatoes, halved
1 can of kidney beans, drained
1 can of chopped tomatoes
300g of rice
400ml veggie stock
1 tbsp white wine vinegar
2 tbsp agave syrup

1. Heat the fan oven to 200 degrees
2. Heat some olive oil in a large pan and add the onions and celery for 5 minutes, then add the garlic and bell peppers and fry for another 5 minutes
3. Add the cherry tomatoes, cajun, smoked paprika, chipotle paste and tomato paste and fry for another few minutes until everything is coated
4. Stir in the kidney beans, chopped tomatoes, corn, veggie stock, vinegar and agave syrup and bring to a boil
5. Once boiling add the rice and let it simmer for 15-20 minutes until the rice is cooked and liquid absorbed
6. Add the carrots and cashews to a baking tray and bake for 20 minutes, drizzle some syrup over the carrots to give them some sweetness
7. Once done serve the rice dish with the roasted cashews and carrots on top, and sprinkle some fresh spring onions on top. Enjoy!
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