Veggie Jambalaya Food

VEGETABLE JAMBALAYA

Steps:

• Heat oil in 10-inch skillet over medium-high heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in rice. Cook 2 to 3 minutes, stirring occasionally, until rice is light golden brown. Stir in broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes
• Stir in remaining ingredients. Cover and simmer 5 to 10 minutes or until vegetables and rice are tender.

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:

• 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.

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.

BLACK-EYED PEAS VEGGIE JAMBALAYA

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.