Friday, April 25, 2014

#Vegan Recipe of the Day: Jambalaya

1/2 cup vegan margarine
1 medium onion, chopped
1 medium bell pepper, chopped
2 stalks celery, chopped
3 cloves garlic, minced
24 oz. vegetable broth
1 cup water
8 oz. tomato sauce
2 cups brown rice
2 bay leaves
2 tsp. thyme
2 tsp. cayenne
2 tsp. Cajun seasoning
Salt and pepper, to taste
1 pkg. Chik'n Strips

• In a large pot, melt the margarine over medium-low heat, then add the onion, bell pepper, celery, and garlic. Cook for about 15 minutes, until soft.
• Add the vegetable broth, water, tomato sauce, rice, bay leaves, thyme, and cayenne and bring to a boil. Reduce the heat to low, cover, and simmer for 1 hour. Check for doneness. If the rice is still firm, add 1/2 cup water and cook for an additional 15 minutes, repeating until done.
• Prepare the "chicken" strips according to the package instructions, then chop into 1-inch pieces. Add the "chicken" to the pot, season with salt and pepper, and serve.

Makes 8 servings


    No comments:

    Post a Comment