New Orleans Style Jambalaya
A flavorful and unique vegetarian recipe for Jambalaya that can become a very versatile dish as well.
1/2 stick small 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, seitan or other meat alternatives cut in chunks
2 teaspoons seasoned salt
1/4 teaspoon cayenne pepper
1 tablespoon vegetarian chicken flavored powdered seasoning
8 cups cooked brown rice
1 cup tomato paste
1/2 cup shredded carrots
1/2 cup chopped scallions
In medium pot over low heat, melt margarine.
Add stock, pepper, onion, tomato and mixed fresh seasonal vegetables. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
Serve hot garnished with carrot and scallions and crusty French bread or even cornbread.
A chef recommends a vegetable/soy products combination of 1 cup broccoli, 1 cup baked, marinated 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."
Makes 10 servings of about 1-1/2 cup each.