This recipe for vegan jambalaya is from Jack Sprat's Restaurant in New Orleans appeared in the Vegetarian Times October 1996 issue.
1/4 cup 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
2 cups tempeh
2 teaspoons seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon 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 tempeh 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.
Cover and simmer 5 to 10 more minutes or until vegetables and rice and tender.
Recipe makes 10 servings
Serving size: About 1-1/2 cups
319 calories; 13g protein; 10g total fat (2g sat.fat); 48g carbohydrates; 0g cholesterol; 568mg sodium; 5g fiber