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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 343.7
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,429.2 mg
  • Total Carbs: 69.4 g
  • Dietary Fiber: 16.7 g
  • Protein: 18.3 g

View full nutritional breakdown of Vegan Jambalaya calories by ingredient
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Vegan Jambalaya

Submitted by: MRSKCRAIG

Introduction

A good Vegan alternative to "Meaty" Jambalaya! A good Vegan alternative to "Meaty" Jambalaya!
Number of Servings: 4

Ingredients

    2-3 Tablespoons water
    1/2 cup coarsely chopped onion
    1/2 cup coarsely chopped green bell pepper
    2 garlic cloves, minced.
    2 cups water
    1 (14.5 oz.) can stewed tomatoes, undrained, cut up
    1 (8-oz.) can tomato sauce
    1/2 teaspoon dried Italian seasoning (you know, with dried basil and all that)
    1/4 teaspoon ground red pepper (cayenne)
    1/8 teaspoon fennel seed, crushed
    1 cup uncooked regular long-grain white rice
    1 (16oz.) can red beans (kidney) beans rinsed
    1 (15.5-oz.) can large, white butter beans, drained, rinsed.

Directions

1. Heat water in large skillet over medium-high heat until hot. Add onion, bell pepper, garlic; cook and stir 3 to 5 minutes until crisp-tender. The water is only to stir "fry" the veggies in. Use as much as needed, but no more than needed to soften the veggies.
2. Stir in the 2 cups of water, tomatoes, tomato sauce, Italian season, gound red peeper and fennel seed. Bring to a boil. Add rice. Reduce to low; cover and simmer 20 to 30 minutes or until rice is tender, stirring occasionally.
3. Stir in beans. Cover; simmer an additional 5 to 10 minutes or until thoroughly heated, stirring occasionally.

Number of Servings: 4

Recipe submitted by SparkPeople user MRSKCRAIG.






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