This vegetarian jambalaya is a favourite vanlife meal for Emily from Camper Vibe, our featured vanlifers. You can read their feature here. The jambalaya originates from Loiusiana, it is said the dish comes from a fusion of different cuisines and cultures. What better dish for vanlifers than one that brings communities together?!
Best of all this vegetarian jambalaya can be as mild or spicy as you like it, and can include whatever veg you like, a great way for using up leftovers. Rice stores well in a van so can be a great option for meals like this. If you’re travelling solo you can eat the leftovers the next day, or if like Lou and Emily, one eats meat and one doesn’t then you can always add any meat separately.
- 1 cup long grain rice
- 2 vegetarian chorizo sausages
- 1 handful chick'n pieces large
- 1 red pepper
- 1 onion small
- 250 g mushrooms sliced
- 1 tin chopped tomatoes
- 1 vegetable stock pot or cube
- 1/2 tsp chilli powder
- 1/2 tsp cayenne pepper
- Chop, chorizo, chick’n, pepper, onions and mushrooms up, chuck in your wok with the rice, tinned tomatoes and vegetable stock pot/cube.
- Fill up the tin with extra water and pour that in. Pop the lid on and simmer, job pretty much done.
- Stir every 5 minutes or so to prevent the rice from sticking and burning.