Vegan Jambalaya

Ingredients

1 onion, diced
1 carrot, diced
1 leek
 2 sticks of celery
1 tin of black beans
1 courgette, diced
1 red pepper, deseeded and diced
1 clove garlic, crushed or a tsp of garlic paste
400g (14oz) tin of chopped tomatoes
400g (14oz) tin of black kidney beans
1 tbsp sun-dried tomato paste (or standard tomato paste if that’s what you have – the flavour won’t be quite as rich so add a little extra smoked paprika)
1 tsp dried mixed herbs
½ of ground black pepper
½ tsp allspice 
½ tsp smoked paprika
1 bay leaf
100g (4oz) rice 
A little chopped parsley to serve (optional)
15 ml Veggie stock

Method:

Wash the rice well and put to one side
Cut the veggies up small and add to the pan and fry until soft
Add the garlic, seasonings and the sundried tomato paste. Stir so it is all evenly through the mixture. 
Now add in the tin off chopped tomatoes and black kidney beans. Add enough veggie stock to cover the pot 
Stir in the rice
Add a lid and cook for around 20- 30 mins
Check every 10 mins that they dish has not run dry