Slimming World Vegetable Jambalaya

INGREDIENTS

• Low-calorie cooking spray
• 2 large onions, chopped
• 2 celery sticks, sliced
• 1 green pepper, 1 red pepper and 1 yellow pepper, deseeded and chopped
• 4cm piece fresh root ginger, peeled and finely grated
• 2 garlic cloves, crushed
• 1 tsp Cajun seasoning
• 1 tsp cayenne pepper
• 500ml hot vegetable stock
• 400g can chopped tomatoes
• 280g pack Quorn Vegan Pieces
• 250g dried long-grain rice
• 200g okra
• 400g can red kidney beans in water, drained and rinsed
• 2 tbsp juice from an unwaxed lemon

METHOD

1. Spray a large non-stick frying pan with low-calorie cooking spray and cook the onion, celery and peppers for 5 minutes. Add the ginger and garlic and cook for a further minute. Stir in the spices and a third of the stock and cook for 2-3 minutes.
2. Add the tomatoes, Quorn and another third of the stock, bring to the boil and add the rice. Cover and simmer for 10 minutes.
3. Stir in the okra and kidney beans and bring back to the boil. Add the remaining stock and simmer for 10 minutes, until the rice is cooked and most of the liquid has been absorbed.
4. Stir in the lemon juice and season to taste before serving hot.