- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 153.8
- Total Fat: 7.0 g
- Cholesterol: 0.0 mg
- Sodium: 446.0 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 3.3 g
- Protein: 2.9 g
Vegan Jambalaya in under an hour?!Submitted by: MISSTOYOU
IntroductionMy vegetarian ( or vegan) version of Jambalaya. I'm easy on the heat but you can add more cayenne pepper and some Tabasco to taste. If you want the recipe more soup-like, you will probably want to add more water. My vegetarian ( or vegan) version of Jambalaya. I'm easy on the heat but you can add more cayenne pepper and some Tabasco to taste. If you want the recipe more soup-like, you will probably want to add more water.
3 tbsp Olive Oil
1 med onion, coarsely chopped
1 med bell pepper, coarsely chopped
3 tbsp whole wheat flour ( or white if you prefer)
1 tes minced garlic ( I used the bottled kind)
1 14oz can vegetable broth
3/4 c water (more if you want the recipe more soup-like)
1 can Hunts diced tomatoes w/garlic, basil & oregano
1 can The Allens Cut Okra
1 can Goya Blackeye Peas
1 c Uncle Ben's Long Grain White rice (cooked)
1 tsp cayenne pepper
2 tsp Frontier Creole Blend Seasoning, salt free
In a stockpot, heat oil over medium heat. Add onion and pepper, stirring until softened, about 4-5 minutes. Stir in the flour and reduce the heat to medium-low. Cook until the flour turns brownish ( if you're using wheat flour, 8 minutes should suffice). Add the garlic and cook another minute.
Next, slowly add the broth and the water. Add the tomatoes with juice, okra and blackeye peas,cooked rice rice, cayenne pepper, and creole seasoning. Bring to a boil, stirring from the bottom ( if you don't stir the bottom, the rice will stick and burn....trust me... lol). Reduce heat, cover and let simmer for 15 minutes or until the rice is tender.
Serve with biscuits and voila! you've got a satisfying meal in about 45 minutes!
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So I ended up making this today. I used brown rice, which meant I had to cook it much longer, add extra water and spices, and used frozen okra. I also added some crumbled frozen tofu. Oh, and I used kidney beans (cheaper).
Hm, maybe I didn't make this, haha.
I thought it was good, not gr - 10/9/08
Reply from MISSTOYOU (10/9/08)
Okra has a really subtle taste, like eggplant. It blends nicely and if you get it canned , it's not slimey. I had never tried it before but I love it now. In this recipe, it's not even noticeable and it adds a lot of visual appeal... or at least it does for simple people like me.... LOL
The "rice" that you chose when making a recipe is for COOKED RICE, not dry. Dry rice has about 600 cals/cup, cooked is only 200. This recipe actually has around 300cals per serving. Not your fault - they need to specify cooked or dry! - 3/6/11
Reply from MISSTOYOU (10/21/12)
Thank you for pointing that out. I do cook the rice while the rest of the dish is cooking and have amended the recipe to reflect this. This is not a 300 calorie/serving recipe but a quick, easy, low-calorie alternative to traditional jambalaya.
Eek, I misread the directions and this came out wonderful. I inadvertently cooked the rice first, but followe the directions using frozen okra and black-eyed peas. I just added the rice after it was made and cooked it up enough to get hot and voila - jambalaya - vegan style. Thanks for sharing. - 12/5/10
FANTASTIC. sooo tasty. tip: apportion in advance and PUT IT AWAY because you won't be able to stop eating. i used frozen okra instead of canned & added some shrimp (sorry, not so vegan) and i think the water is a bit off- i had to add more to get the rice tender- but a fabulous recipe, thank you! - 10/9/08
Reply from MISSTOYOU (10/9/08)
I see what you're saying about adding more water. To me, it should be more of a really thick stew but if you want it to be more soupy, you do have to add mroe water- I should add that to the recipe. You can add turkey sausage with the shrimp too. The non vegetarian recipes always have sausage incl.