Vegetable Jambalaya

Vegetable Jambalaya

Ingredients

  • 2 C chopped fresh Italian plum tomatoes
  • 1 C dry white wine(or 2 T lemon juice plus water to equal 1 cup)
  • 1 C dry textured vegetable protein (TVP®)
  • 1 C water
  • 2 T olive oil
  • 1 medium onion, diced
  • 1 stalk celery
  • 1 bell pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups vegetable broth
  • 12 oz. tempeh, cut into bite-sized pieces
  • 1 C uncooked brown rice
  • 1/2 t thyme
  • 1/2 t sage
  • 1/2 marjoram
  • 1 t salt
  • Freshly ground black pepper to taste
  • 1/2 C chopped fresh parsley
  • Dash hot pepper sauce
  • Parsley sprigs for garnish

Directions

Marinate tomatoes in wine or lemon-water mixture for 1 hour. Place textured vegetable protein in water to reconstitute. Meanwhile, heat oil in a large pot over low heat. Sauté onion, celery, bell pepper and garlic until onion is translucent. Add vegetable broth and bring to a boil. Add remaining iingredients (including tomatoes, marinade and TVP®) except garnish. Add water, if necessary, to cover ingredients in pot. Return to a boil, reduce heat and simmer, covered, for 50 min., stirring occasionally, until rice absorbs the liquid. Fluff with fork before serving. Garnish with parsley sprigs

  • 4 Servings
  • Prep Time 15 min
  • Cook Time 20 min
  • Ready Time 35 min