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Dehydrated Vegetarian Jambalaya (Backpacking Recipe)

A spicy, vegetable-packed rice dish inspired by the Deep South. I like to use a mix of red and green bell peppers here, but any colour pepper works. Feel free to add other veggies (I sometimes add kale or spinach). This vegetarian jambalaya dehydrates wonderfully and makes a hearty, one-pot backpacking meal.
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Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion finely chopped
  • 2 celery sticks finely chopped
  • 2-4 bell peppers diced
  • 3 garlic cloves crushed
  • 1 tsp smoked paprika
  • ½ tsp dried thyme
  • ½ tsp cayenne pepper or to taste
  • 1 tsp ground cumin
  • 250 g long grain rice
  • 2 x 400g cans chopped tomatoes
  • 1 x 400g can cannellini or black beans drained and rinsed
  • 500 ml vegetable stock

Method
 

At Home
  1. Heat oil in a large pan. Fry onion and celery gently until soft.
  2. Add peppers and cook for 5 minutes.
  3. Stir in garlic, paprika, thyme, cayenne, and cumin. Cook for 1–2 minutes until fragrant.
  4. Add rice, tomatoes, beans, and stock. Stir well.
  5. Simmer gently until the rice is tender and liquid absorbed (20–25 minutes). Stir often so it doesn’t stick.
  6. Taste and adjust seasoning.
How to Dehydrate
  1. Spread cooked jambalaya in thin, even layers on dehydrator trays lined with silicone sheets or baking paper.
  2. Dehydrate at 63°C / 145°F for 8–10 hours, stirring or flipping halfway through.
  3. The jambalaya is ready when completely dry and brittle — no soft or sticky spots.
  4. Cool fully before storing.
  5. Portion into zip-top freezer bags or vacuum-seal for longer storage.
On the Trail
  1. Place one portion (about 60–80g dehydrated) in your pot.
  2. Add just enough water to cover (around 300–350ml per portion).
  3. Bring to a boil, then cover and let sit for 10–15 minutes. Stir occasionally until rice and veg are tender.