Veg Jambalaya Food

VEGAN JAMBALAYA

Steps:

• Heat the oil in a large pan set over a high heat and fry the onion, celery and pepper, stirring occasionally, for 5 mins until starting to soften and colour.
• Stir in the spices and rice, then tip in the tomatoes and a can of water. Stir in the garlic, beans and bouillon. Bring to a simmer, then cover and cook for 25 mins until the rice is tender and has absorbed most of the liquid. Keep an eye on the pan towards the end of the cooking time to make sure it doesn't boil dry - if it starts to catch, add a little more water. Stir in the parsley and serve hot.

VEG JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add the green pepper, onion and celery; cook and stir until tender. Add garlic; cook 1 minute longer. , Add the water, tomatoes, tomato sauce and seasonings. Bring to a boil; stir in rice. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Stir in beans; heat through.

VEGETARIAN JAMBALAYA

Steps:

• In a large skillet, heat oil over medium heat. Cook onion, green bell pepper, celery, and garlic in hot oil until tender, about 3-4 minutes, stirring frequently.
• Add water, tomatoes, tomato sauce, Italian seasoning, cayenne and fennel seed.
• Bring to a boil and add rice. Reduce heat to low, cover and simmer for 20-25 minutes until rice is tender, stirring frequently.
• Add beans and cover. Simmer 5-10 minutes longer or until well heated, stirring frequently.

VEGETARIAN JAMBALAYA

Steps:

• In a large nonstick skillet, saute the onion, celery, green pepper, mushrooms in oil until tender; add garlic, cook 1 minute longer. Stir in the tomatoes, water, rice, soy sauce, parsley, salt, paprika, cayenne, chili powder and pepper., Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 65-70 minutes or until rice is tender and liquid is absorbed. Top each serving with 1 tablespoon sour cream.

VEGAN JAMBALAYA

Steps:

• Cube and marinate tempeh in broth, olive oil, cajun seasonings, cayenne, and Tabasco overnight.
• Brown tempeh and tempeh sausage in pan with additional olive oil.
• Remove from heat.
• Add artichoke hearts.
• In large pot, put 2 T.
• olive oil, 1 T.
• cajun seasonings, onion, peppers, and garlic.
• Saute until onion is clear.
• Add 1 cup of rice and stir over high heat until rice is translucent.
• Add 2 cups of water and juice from can of Rotel.
• Stir and then cover.
• reduce heat to medium-low and cook for 25 minutes.
• Once rice is cooked-- remove from heat.
• Stir in tempeh mixture, can of Rotel, and salt and pepper to taste.