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.
 

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