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Posted By archives On May 2, 2010 @ 4:15 pm In Rice and Grains | No Comments
From the McDougall Recipes board, posted by Shannon.
This is adapted from Good Time Eatin’ in Cajun Country: Cajun Vegetarian Cooking (Healthy World Cuisine)by Donna Simon (a GREAT cookbook, btw). I am kind of remembering this off the top of my head, but I have made it so often, I am sure it is accurate. Also, I don’t know if TVP is McDougall friendly, so substitute or leave out.
1 cup re-hydrated TVP (I usually re-hydrate in veg. broth OR hot water with a couple of teaspoons of Poultry seasoning)
4 stalks celery, chopped
1-2 green peppers, chopped
1 large onion, chopped
2-3 cloves crushed garlic
2 tomatoes, chopped (OR a 14-15 oz. can of chopped tomatoes)
1 tsp. salt
1 tsp. cumin
1 tsp. paprika
1 tsp. file (Cajun seasoning/thickener found in grocery store)
1/4-1/2 tsp. of cayenne pepper
1/2 cup water
3-4 cups cooked brown rice
Cook rice as normal while making the rest of the food.
Sauté re-hydrated TVP in veg. broth until lightly brown. Add the chopped onion, garlic, celery, green peppers, tomatoes, and spices and sauté covered for about 15 minutes.* Add the water and sauté for 20 minutes. Add the cooked brown rice and sauté over low heat for 10 minutes.
It’s done! Serve with tabasco or similar product on the side.
* Note: you might have to add veg. broth or more water than the recipe calls for throughout the cooking process just to make sure the veggies don’t stick to the pan. I find, however, that if I keep the pan’s lid on throughout, I don’t have to add too much liquid.
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