VEGETARIAN JAMBALAYA

VEGETARIAN JAMBALAYA

“Jambalaya is traditionally with meat or seafood and served over long-grain white rice.
Since the meatless version breaks with tradition in any case, try it with brown rice instead.”


1 Tbsp. extra virgin olive oil
1 small onion, finally chopped
½ cup coarsely chopped celery
1 green bell pepper, coarsely chopped
1 garlic clove, minced
1 (14.5-oz.) can diced tomatoes, drained
2 Tbsp. tomato paste
½ tsp. file powder (optional)
1 Tbsp. chopped fresh Italian parsley
1 tsp. Tabasco sauce
1 tsp. salt
½ cup water
1-1/2 cups cooked or canned pinto beans, rinsed and drained if canned
4-oz. poached tempeh, cut into cubes
8-oz. frozen vegetarian sausage links, cut into 1-inch pieces
4-5 cups hot cooked long grain brown rice


In a large pot, heat 1-1/2 tsp. of oil over medium heat. Add the onion, celery, and bell pepper and sauté for 5 minutes, or until the vegetables begin to soften. Add the garlic, tomatoes, tomato paste file powder (if using), parsley, Tabasco, salt and water. Cover and simmer for 20 minutes, or until the vegetables are soft. Stir in the beans.

Meanwhile, heat the remaining 1-1/2 tsp. oil in a large skillet over medium-high heat. Add the tempeh and vegetarian sausage and cook until browned, about 5 minutes. Add the tempeh and sausage to the tomato mixture and simmer for about 10 minutes, until the flavors are well blended. Adjust the seasonings. Serve over the hot rice.

Yield: 4-6 servings.