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Vegan Jambalaya Recipe
(from Jack Sprat's Restaurant in New Orleans)
Vegetarian Times October 1996
1/2 stick margarine
1 cup vegetable stock
1 1/2 green bell peppers, chopped
1 large onion, chopped
1 large tomato, chopped
1 cup mixed fresh seasonal vegetables, cut in chunks
2 cups tofu, tempeh or seitan
2 tsp seasoned salt
1/4 to 1/2 tsp cayenne pepper
1 Tbs. vegetarian "chicken" flavored powdered seasoning
8 cups cooked brown rice
1 cup tomato paste
1/2 cup shredded carrot
1/2 cup chopped scallions
In medium pot over low heat, melt margarine. Add stock, peppers, onion, tomato and mixed fresh seasonal vegetables. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add tofu (or tempeh etc.) and seasonings; cook 5 more minutes. Stir in rice and tomato paste; continue stirring until mixture is thoroughly blended.
Serve hot garnished with carrot and scallions and crusty french bread or even cornbread. Makes 10 servings of about 1 1/2 cups each.
(Note: The restaurant recommends a vegetable/soy products combination of 1 cup broccoli, 1 cup baked, marinaded tempeh and 1 cup reconstituted textured vegetable protein mock
"chicken". Another flavorful combination is 1 cup mushrooms, 1 cup baked, marinated tofu and 1 cup mock "sausage".)
per 1 1/2-cup serving: 319 cal; 13g protein; 10g total fat(2g sat.fat); 48g carb;0g chol; 568mg sod; 5g fiber
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