Vegetarian Jambalaya

vegetable jambalaya
Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
8

A vegetarian dish that is so well flavored it will even delight meat-lovers. The seasonings are authentic and the dish is well-textured and hearty.

Ingredients

16 oz. assorted meat-substitute products (such as seitan, tempeh bacon, and/or soy-protein nuggets, hotdogs, and sausage), cut into bite-size pieces
Vegetable oil, as needed, for sautéing
2 large onions, peeled and finely chopped
2 bell peppers, finely chopped
6 ribs celery, finely chopped
6 cloves garlic, minced
1 can tomatoes (28-oz.), chopped, with juice
4 cups raw rice
6 cups vegetable stock or water
2 bay leaves
Hot pepper sauce, to taste
1 tsp. dried thyme, crushed
1 tsp. chili powder
Salt, black pepper, and cayenne pepper, to taste
1 bunch scallions, finely chopped, for garnish
Parsley, finely chopped, for garnish
 

Steps

1. In a large heavy pot, sauté assorted meat substitutes until warmed through and/or browned (follow package instructions); remove with a slotted spoon and set aside.

2. In the same pan, sauté onions, peppers, celery, and garlic until golden-brown; add tomatoes and cook 5 min., until well incorporated.

3. Add rice; stir well. Slowly add the stock and bring to a boil. Add the bay leaves, hot pepper sauce, thyme, chili powder, and salt and pepper to taste.

4. Reduce heat, cover, and simmer until the rice has absorbed all the liquid and is cook­ed through, about 20-25 min.

5. Add meat substitutes to pot, stir well. Stir in scallions, garnish with parsley, and serve.
 

More From FoodService Director

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

FSD Resources