Guest guest Posted August 24, 1999 Report Share Posted August 24, 1999 New Orleans Style Vegetable Jambalaya Skillet Vegetable Jambalaya Vegetarian Jambalaya Vegetarian Jambalaya (different one) Vegetarian Jambalaya2 * Exported from MasterCook * New Orleans Style Vegetable Jambalaya Recipe By :Jack Sprat's Vegetarian Grill, New Orleans, LA Serving Size : 10 Preparation Time :0:00 Categories : Tofu Vegetable Entrees Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 stick margarine 1 cup vegetable stock 1 1/2 green peppers -- chopped 1 large onion -- chopped 1 large tomato -- chopped 1 cup mixed seasonal vegetables -- cut in chunks 2 cups tofu -- cut in chunks 2 teaspoons seasoned salt 1/4 teaspoon cayenne pepper -- or more to taste 1 tablespoon vegetarian 'chicken' flavored powder 8 cups cooked brown rice 1 cup tomato paste 1/2 cup carrot -- shredded 1/2 cup scallions -- chopped In medium pot over low heat, melt margarine. Add stock, peppers, onion, tomato and mixed seasonal vegetables. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add tofu, and seasonings; cook 5 more minutes. Stir in rice and tomato paste; continue stirring until mixture is thoroughly blended. Serve hot garnished with carrot and scallions and crusty french bread or even cornbread. Makes 10 servings of about 1-1/2 cups each. 10 grams of fat per serving. - - - - - - - - - - - - - - - - - - - Per serving: 308 Calories (kcal); 9g Total Fat; (25% calories from fat); 10g Protein; 49g Carbohydrate; trace Cholesterol; 706mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates NOTES : October 1996 Vegetarian Times. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Skillet Vegetable Jambalaya Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Beans & Legumes Rice Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon vegetable oil 1 large onion -- coarsely chopped 1 medium green bell pepper -- coarsely chopped 2 cloves garlic -- minced 1 cup uncooked long-grain white rice 1 14.5 oz. can vegetable broth 1 cup corn kernels 2 tablespoons vegetarian Worcestershire sauce 1/8 teaspoon ground red pepper 1 15-16 oz can black-eyed peas -- rinsed & drained 1 14.4 oz. can stewed tomatoes -- undrained Heat oil in a 10-inch skillet over medium high heat. Cook onion, bell pepper, and garlic in oil 3-5 minutes, stirring occasionally until vegetables are crisp-tender. Stir in rice. Cook 2-3 minutes, stirring occasionally, until rice is a light golden brown. Stir in broth. Heat to boiling, reduce heat to low, and cover and simmer 15 minutes. Stir in remaining ingredients. Cover and simmer 5-10 more minutes or until vegetables and rice and tender. - - - - - - - - - - - - - - - - - - - Per serving: 499 Calories (kcal); 6g Total Fat; (10% calories from fat); 29g Protein; 88g Carbohydrate; 1mg Cholesterol; 444mg Sodium Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Jambalaya Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cajun & Creole Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg Zatarain's Jambalaya Mix 2 1/2 cups water or vegetable stock 1 medium carrot -- sliced 1 rib celery -- diced 1 small green pepper -- diced 1 1/2 cups fresh broccoli -- cut into bite sz pcs 1 1/2 cups fresh zucchini 1 1/2 cups fresh cauliflower -- cut into bite sz pcs 1 medium tomato -- diced 1 small onion 1 tablespoon oil Bring 2 1/2 cups of water to boil. Add Zatarain's Jambalaya Mix, oil, carrots, celery and peppers. Cover and cook for 5 minutes. Add onion, tomato and cauliflower. Cook for 10 minutes. Add zucchini and broccoli. Cook for 10 minutes or until most of the water is absorbed. Remove from heat and let stand 5 minutes, covered. Note: Your favorite vegetables may be substituted in the recipe above. Adjust time of cooking where necessary. MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 37 Calories (kcal); 2g Total Fat; (41% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Jambalaya Recipe By :Vegetarian Times Magazine, April 1998, page 58 Serving Size : 5 Preparation Time :0:00 Categories : " To Work " Main Dishes Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons safflower oil 1 cup chopped onion 1/2 cup chopped celery 1 clove garlic -- minced 1 medium green bell pepper -- chopped 28 ounces canned peeled tomatoes -- chopped 2 tablespoons tomato paste 1 teaspoon file powder 3/4 teaspoon salt 1 tablespoon chopped fresh parsley 1 teaspoon hot pepper sauce 4 ounces tempeh 4 ounces prepared seitan cut into 1-inch pieces 4 ounces soy sausage links cut into 1-inch 3 pieces 6 SERVINGS VEGAN This recipe is adapted from Robin Robertson's 366 Healthful Ways to Cook Tofu and Other Meat Alternatives (Plume/Penguin, 1996). In large pot, heat 1/2 tablespoon oil over medium heat. Add onion, celery, garlic and bell pepper. Cook, stirring often, 5 minutes. Add tomatoes, tomato paste, file powder, salt, parsley and hot pepper sauce. Stir, cover and simmer 20 minutes. If sauce becomes too thick, add 1/2 cup water. Meanwhile, poach tempeh in small amount of water for 10 minutes. (Or steam tempeh in metal steamer.) Drain and cut into 1/2-inch cubes. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add seitan, soy sausage and tempeh and cook, stirring, until lightly browned. Stir meat alternatives into sauce and cook 5 minutes. Serve over rice. PER SERVING: 175 CAL.; 14G PROT.; 5G TOTAL FAT (1G SAT. FAT); 15G CARB.; 0 CHOL.; 723MG SOD.; 5G FIBER. - - - - - - - - - - - - - - - - - - - Per serving: 108 Calories (kcal); 6g Total Fat; (46% calories from fat); 5g Protein; 10g Carbohydrate; 0mg Cholesterol; 410mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Vegetarian Jambalaya2 Recipe By :Meatless Dishes in Twenty Minutes Serving Size : 6 Preparation Time :0:00 Categories : Cajun & Creole Low Fat Quick & Easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 28 oz can Italian plum tomatoes -- (28 ounces) Italian 1 cup vegetable broth 1 cup quick-cooking brown rice 1 teaspoon bottled minced garlic 2 bay leaves 1 teaspoon dried basil 1 teaspoon dried thyme 1 teaspoon hot pepper sauce -- (or to taste) 1 large green bell pepper 1 16 oz can black-eyed peas -- rinsed & drained * Chopped parsley or chives for garnish Combine tomatoes, broth, rice, garlic, bay leaves, basil, thyme and hot pepper sauce in a large saucepan. Cover and bring to a boil over high heat. When rice is cooking, cut green pepper into 1-inch pieces and stir into stew. Reduce heat to medium, stir in black-eyed peas, cover and simmer for 10 to 12 minutes, stirring once. Remove and discard bay leaves. Sprinkle with parsley if desired. This is a Louisiana inspired stew, rich and fairly thick. For a thinner stew, add additional broth. Serving suggestion: Serve with garlic bread. MC-Busted by Karen C. Greenlee - - - - - - - - - - - - - - - - - - - Per serving: 429 Calories (kcal); 3g Total Fat; (5% calories from fat); 22g Protein; 81g Carbohydrate; trace Cholesterol; 316mg Sodium Food Exchanges: 5 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 2367 3505 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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