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Vegan Jambalaya

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“This is from a great new Vegan cookbook that my sister got me. I always looked at Vegan food as earthy and grose, but this really changed my mind.”
READY IN:
24hrs 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cube and marinate tempeh in broth, olive oil, cajun seasonings, cayenne, and Tabasco overnight.
  2. Brown tempeh and tempeh sausage in pan with additional olive oil.
  3. Remove from heat.
  4. Add artichoke hearts.
  5. In large pot, put 2 T.
  6. olive oil, 1 T.
  7. cajun seasonings, onion, peppers, and garlic.
  8. Saute until onion is clear.
  9. Add 1 cup of rice and stir over high heat until rice is translucent.
  10. Add 2 cups of water and juice from can of Rotel.
  11. Stir and then cover.
  12. reduce heat to medium-low and cook for 25 minutes.
  13. Once rice is cooked-- remove from heat.
  14. Stir in tempeh mixture, can of Rotel, and salt and pepper to taste.

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