Vegan Jambalaya
- Ready In:
- 1hr
- Ingredients:
- 25
- Serves:
-
4
ingredients
- 340.19 g firm tofu, frozen thawed and diced
- 29.58 ml olive oil
- 1 green bell pepper, seeded and diced
- 1 onion, diced
- 1 tomatoes, diced
- 8 button mushrooms, sliced
- 236.59 ml eggplant, diced
- 236.59 ml zucchini, diced
- 118.29 ml celery, sliced
- 2 garlic cloves, minced
- 354.88 ml canned crushed tomatoes
- 177.44 ml vegetable stock
- 118.29 ml okra, chopped
- 10 broccoli florets
- 14.79 ml dry red wine
- 14.79 ml dried oregano
- 14.79 ml fresh parsley, minced
- 9.85 ml fresh thyme, minced
- 4.92-9.85 ml hot pepper sauce
- 2.46 ml fresh ground black pepper
- 1.23 ml white pepper
- 1.23 ml salt
- 0.61 ml cayenne pepper
- 946.36 ml brown rice or 946.36 ml white rice, cooked
- 118.29 ml 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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