Recipe: Vegan Jambalaya

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by Caryn Dugan, STL Veg Girl

KMOV.com

Posted on January 17, 2013 at 3:28 PM

4 TBS olive oil *
16 oz vegan chicken strips
14 oz vegan Italian sausage
1 ½ TBS Creole seasoning
1 red bell pepper, diced
1 green bell pepper, diced
1 C celery, diced
1 yellow onion, diced
2 TBS tapioca powder (or other thickener of your choice)
1 TBS garlic, minced
28 oz can of diced tomatoes
3 bay leaves
1 tsp vegan Worcestershire sauce
1 tsp hot sauce
2 C cups of cooked brown rice

In a large mixing bowl, combine the chicken, sausage and the Creole seasoning.  Set aside and prep vegetables.  In a large skillet, over med-high heat, heat olive oil and sauté the chicken and sausage until it begins to brown.  Add in the bell peppers, celery and onion.  (you may have to add a little more oil).  Continue to cook until vegetables have cooked down a bit – about 3-4 minutes.  Add in the tapioca powder and mix well.  Add in the garlic, tomatoes, bay leaves, Worcestershire sauce and hot sauce.  Bring down the heat to low, cover and let cook for 5 minutes.  Remove bay leaves and serve over brown rice. 
Serves: Many hungry people at your Mardi Gras party
*NOTE: you can omit the oil and sauté in vegetable broth for a lower fat version
 

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