Vegan Jambalaya

I can't take credit for this.
It is from Jack Sprat's Restaurant in New Orleansand appeared in the Vegetarian Times October 1996 issue.
It is yummy though!

(from Jack Sprat's Restaurant in New Orleans) Vegetarian Times October 1996

1/2 stick margarine
1 cup vegetable stock
1 1/2 green bellpeppers, chopped
1 large onion, chopped
1 large tomato, chopped
1 cup mixed fresh seasonal vegetables, cut in chunks (I use frozen and it worked
2 cups tempeh (they say tofu, tempeh or seitan but I liked the texture of
2 tsp seasoned salt
1/4 to 1/2 tsp cayenne pepper
1 tbs vegetarian "chicken" flavored powdered seasoning
8 cups cooked brownrice
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.

Makes 10 servings of about 1 1/2 cups each.

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; 13 g protein; 10 g total fat(2 g sat.fat); 48 g carb;0 g chol; 568mg sod; 5 g fiber

additional informations

Recipe group Sauce
region American
Jennye - jlaws@memphis.edu
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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