VEGETARIAN JAMBALAYA
"This make-ahead main or side dish has all the flavor and boldness of traditional jambalaya," affirms LynnMarie Frucci of LaCenter, Washington. "If there's any left over, roll it up in a flour tortilla and add your favorite topping."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 339mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
VEG JAMBALAYA
This flavorful entree uses convenient canned beans in place of the meat-and never lets you leave hungry. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 281 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 796mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 9g fiber), Protein 11g protein.
CREOLE-STYLE VEGETARIAN JAMBALAYA
This is a pretty good recipe and using eggplant in this dish is a good idea. This dish has lots of room for you to improvise and create your own jambalaya. This recipe is Creole-style, with a tomato base, but you may omit the tomato paste and tomatoes if you want country-style jambalaya. Serve with a salad and ice cold beer.
Provided by Miss Annie
Categories Stew
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat the oil in a large heavy pot over medium heat.
- Add the onions, shallots, celery, bell peppers and garlic and saute until tender, about 5 minutes.
- Add the eggplant, squash, and zucchini, and saute until they're tender, about other 5 minutes or so.
- Add the tomatoes.
- Season with salt, Creole seasoning, and additional cayenne, if desired.
- Add the bay leaves.
- Add the rice and stir for 2 to 3 minutes.
- Heat the tomato paste in a non-stick pan and stir, making sure it doesn't stick or burn, until the sugars in the paste begin to caramelize, and the paste begins to turn a deep mahogany color.
- Deglaze with some of the vegetable stock, stir and combine thoroughly.
- Add the tomato paste to the rest of the vegetable stock and stir until well-blended.
- Add the vegetable stock/tomato mixture to vegetables, stir and cover.
- Cook for 30 to 35 minutes, or until the rice is tender and the liquid has been absorbed.
- Do not stir the jambalaya while it's cooking.
- Remove from heat and let stand for 2-3 minutes.
- Add the green onions and mix thoroughly.
- Garnish with some fresh long chives, and serve with a salad and good beer.
VEGETARIAN JAMBALAYA
True jambalaya uses sausages, shrimp and chicken. This rich vegetarian recipe version uses beans to provide meaty texture and flavor - with no meat.
Provided by An_Net
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
BLACK-EYED PEAS VEGGIE JAMBALAYA
A meatless version of a Louisiana staple. It is thick so thin it with water if desired. Serve with garlic bread. You can use regular brown rice, but it takes longer.
Provided by Outta Here
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a lage saucepan. Cover and bring to a boil over high heat. Lower heat to a simmer and cook until rice is done, about 15 minutes for quick cooking rice or 50 minutes for regular brown rice.
- When rice is cooked, cut green pepper into 1 inch pieces and stir into stew Stir in black eyed peas, cover and simmer for 10 to 12 minutes, stirring once.
- Remove and discard bay leaves. Sprinkle with parsley and or chives, if desired.
- Ladle into bowls and serve with garlic bread.
Nutrition Facts : Calories 133.9, Fat 1.1, SaturatedFat 0.3, Sodium 381.8, Carbohydrate 25.7, Fiber 7, Sugar 6.2, Protein 7.6
VEGETARIAN JUMBALAYA
Make and share this Vegetarian Jumbalaya recipe from Food.com.
Provided by Studentchef
Categories One Dish Meal
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 17
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.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.
Nutrition Facts : Calories 178.4, Fat 3.1, SaturatedFat 1.4, Cholesterol 5.8, Sodium 306.3, Carbohydrate 33.5, Fiber 2.8, Sugar 4.5, Protein 4.7
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- Add remaining onion, celery, bell pepper, garlic, and bay leaves; stir. Add 1/4 cup vegetable broth; cook for 20-25 more minutes until vegetables are nicely browned.
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- Heat the olive oil in a 10-inch skillet or braiser over medium-high heat. Add the onion, celery and carrots. Cook, stirring frequently, for about 6 minutes or until the onions become a bit soft. Add the red pepper and continue to cook for about 3 minutes. Add the garlic, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper. Stir to coat and add the tomatoes. Cook for 2 minutes. Add the rice. Stir to coat. Add the vegetable broth and stir.
- Cover the pot, increase the heat a bit and bring to a boil. Immediately reduce the heat to a simmer. Cook the rice covered for 10 minutes. Add the black-eyed peas and okra just over the top of the rice and cover. Cook for an additional 10 to 15 minutes or until the okra is tender and the rice is cooked. Remove from the heat, keeping the pot covered and allow it to sit for 5 minutes before serving.
- Stir and fluff the rice with a large fork. Top with your favorite hot sauce and a handful of chopped celery leaves or parsley.
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