[FATFREE Home] [Recipe Archive] [About the Mailing List and how to join]
[Date Prev][Date Next][Thread Prev][Thread Next][Date Index][Thread Index]

Incredible Vegan Vegetable Jambalaya

If you want stick-to-your-ribs food, this is it! I made this and added some Creole Seasoning to it for more spice. Also, I added 1 cup thawed Sausage Style Burger Crumbles before serving. Wonderful!


Vegetarian Jambalaya
Recipe By     : Jan Wolff, New Jersey 12/98
Serving Size  : 6    Preparation Time :0:40
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cloves        garlic -- minced
   1      large         onion -- chopped
   1      medium        green pepper -- chopped
     1/2  cup           finely chopped celery
  14 1/2  ounces        canned whole peeled tomatoes
   1 1/4  cups          vegetable broth
     1/2  teaspoon      dried thyme
     1/4  teaspoon      cayenne pepper
     3/4  cup           long grain rice - white or brown
   1 1/2  cups          cooked red kidney beans -- drained
   2      tablespoons   chopped parsley
   2      teaspoons     white vinegar
     1/2  teaspoon      salt

Heat vegetable broth or other saute medium in a 3-quart saucepan over
medium-high heat. Add the garlic, onion, pepper, and celery. Cook, stirring, until vegetables are soft. Add tomatoes and break up with the back of a spoon. Stir in broth, thyme, and cayenne. Bring to a boil. Stir in rice. Return to a boil, reduce heat, and simmer, covered, 15 to 20 minutes (simmer 10 minutes longer for brown rice). Stir in the beans, parsley, and vinegar. Heat, covered, for an additional 10 to 15 minutes. Stir in salt.

Servings: 4 to 6.

Traditionally, jambalaya is a combination of rice, beans, meat, seafood,
and spices. This vegeterian version retains that authentic Creole flavor.
It's fairly easy to prepare, which makes it a great dish to serve for
dinner anytime. And the recipe can be doubled to feed a crowd.