New Orleans Style Vegetable Jambalaya
By: Melissa Peterman
Published: Monday, December 28, 2009 - 12:23am

Ingredients




1/2 stick butter
1 cup vegetable stock
1 1/2 green peppers, chopped
1 large onion, chopped
1 large  tomato, chopped
1 cup mixed seasonal vegetables, cut in chunks
2 cups tofu, cut in chunks
2 teaspoons seasoned salt
1/4 teaspoon cayenne pepper, or more to taste
1 tablespoon vegetarian 'chicken' flavored powder
8 cups cooked brown rice
1 cup tomato paste
1/2 cup carrot, shredded
1/2 cup scallions, chopped

Preparation

1 In medium pot over low heat, melt margarine. Add stock, peppers, onion, tomato and mixed seasonal vegetables. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add tofu, and seasonings; cook 5 more minutes. 2 Stir in rice and tomato paste; continue stirring until mixture is thoroughly blended. 3 Serve hot garnished with carrot and scallions and crusty french bread or even cornbread.

About


Makes 10 servings of about 1-1/2 cups each. 10 grams of fat per serving.