New orleans style vegetable jambalaya

10 servings

Ingredients

Quantity Ingredient
½ Stick margarine
1 cup Vegetable stock
1½ Green peppers; chopped
1 large Onion; chopped
1 large Tomato; chopped
1 cup Mixed seasonal vegetables; cut in chunks
2 cups Tofu; cut in chunks
2 teaspoons Seasoned salt
¼ teaspoon Cayenne pepper; or more to taste
1 tablespoon Vegetarian 'chicken' flavored powder
8 cups Cooked brown rice
1 cup Tomato paste
½ cup Carrot; shredded
½ cup Scallions; chopped

Directions

In medium pot over low heat, melt margarine. Add stock, peppers, onion, tomato and mixed seasonal vegetables. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add tofu, 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 1-½ cups each. 10 grams of fat per serving. |

NOTES : October 1996 Vegetarian Times.

Recipe by: Jack Sprat's Vegetarian Grill, New Orleans, LA Converted by MM_Buster v2.0l.

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