Vegan Jambalaya
"Delicious. You'll never miss the meat.From The Giant Book of Tofu Cooking.
The cooking and prep times don't include the time to freeze and thaw the tofu. I usually keep a block of tofu in my freezer so it only needs to be thawed."
- Ready In:
- 1hr
- Ingredients:
- 25
- Serves:
-
4-6
ingredients
- 12 ounces firm tofu, frozen thawed and diced
- 2 tablespoons olive oil
- 1 green bell pepper, seeded and diced
- 1 onion, diced
- 1 tomatoes, diced
- 8 button mushrooms, sliced
- 1 cup eggplant, diced
- 1 cup zucchini, diced
- 1⁄2 cup celery, sliced
- 2 garlic cloves, minced
- 1 1⁄2 cups canned crushed tomatoes
- 3⁄4 cup vegetable stock
- 1⁄2 cup okra, chopped
- 10 broccoli florets
- 1 tablespoon dry red wine
- 1 tablespoon dried oregano
- 1 tablespoon fresh parsley, minced
- 2 teaspoons fresh thyme, minced
- 1 -2 teaspoon hot pepper sauce
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 4 cups brown rice or 4 cups white rice, cooked
- 1⁄2 cup scallion, chopped
directions
- In a large saucepan, saute the pepper, onion, tomato, mushrooms, eggplant, zucchini, celery and garlic in oil for 10 minutes or until vegetables are tender-crisp.
- Reduce heat and stir in remaining ingredients except the rice.
- Simmer, uncovered, for 20 minutes, stirring frequently.
- Serve over hot rice and garnish with the scallions.
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Reviews
-
I had almost all the ingredients. I did leave out eggplant and enjoyed all the tastes and flavors. I added a little creole sauce and used red wine vinegar instead of red wine. Thanks for a nice dinner!
Tweaks
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I had almost all the ingredients. I did leave out eggplant and enjoyed all the tastes and flavors. I added a little creole sauce and used red wine vinegar instead of red wine. Thanks for a nice dinner!
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