ETHNIC/Vegetarian Jambalaya

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* Exported from MasterCook *

 

Vegetarian Jambalaya

 

Recipe By : Vegetarian Times Website

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 tablespoons safflower oil

1 cup chopped onion

1/2 cup chopped celery

1 clove garlic -- minced

1 medium green bell pepper -- chopped

1 28 ounces ca peeled tomatoes -- chopped

2 tablespoons tomato paste

1 teaspoon fil, powder -- (see Note)

3/4 teaspoon salt

1 tablespoon chopped fresh parsley

1 teaspoon hot pepper sauce

4 ounces tempeh

4 ounces prepared seitan -- cut into 1-inch

-- pieces

4 ounces soy sausage links -- cut into 1-inch

-- pieces

 

In large pot, heat 1/2 tablespoon oil over medium heat. Add onion, celery,

garlic and bell pepper. Cook, stirring often, 5 minutes. Add tomatoes,

tomato paste, fil, powder, salt, parsley and hot pepper sauce. Stir, cover

and simmer 20 minutes. If sauce becomes too thick, add 1/2 cup water.

Meanwhile, poach tempeh in small amount of water for 10 minutes. (Or steam

tempeh in metal steamer.) Drain and cut into 1/2-inch cubes. Heat remaining

1 tablespoon oil in large skillet over medium-high heat. Add seitan, soy

sausage and tempeh and cook, stirring, until lightly browned. Stir meat

alternatives into sauce and cook 5 minutes. Serve over rice. Makes 6

servings. Note: Fil, powder is a seasoning made from the dried leaves of

the sassafras tree. It has a woodsy flavor, reminiscent of root beer and is

used mostly in Creole and Cajun cooking. Per Serving: 175 Cal.; 14g Prot.;

5g Fat; 15g Carb.; 0 Chol.; 723mg Sod.; 5g Fiber.

 

Converted by MC_Buster. KES_25 Jun 99

 

 

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NOTES : This recipe is adapted from Robin Robertson's 366 Healthful Ways to

Cook Tofu and Other Meat Alternatives (Plume/Penguin, 1996). Double or

triple this recipe if you're expecting a crowd.