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Healthy Recipes
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Jambalaya

Course: Dinner, Lunch, Main Course, Main Dish, Soup/Stew, Vegetarian
Cuisine: Asian, Continental, Vegan, Vegetarian
Yield: 12 people

Materials

  • 1 cup vegetable stock
  • 1.5 green bell peppers chopped
  • 1 large onion chopped
  • 1 large tomato chopped
  • 1 cup mixed fresh seasonal vegetables cut in chunks (I use frozen and it worked just fine)
  • 2 pounds tofu
  • 1 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 8 cups brown rice cooked
  • 1 cup tomato puree (low sodium)
  • 1/2 cup carrot shredded
  • 1/2 cup scallions chopped
  • 1/2 cup broccoli
  • 1/4 cup cauliflower
  • 1/2 cup red pepper diced
  • 3 tablespoons thyme (fresh)
  • 1 teaspoon paprika
  • 1 teaspoon chili powder

Instructions

  • In medium pot over medium heat add stock, peppers, onion, tomato and cauliflower & broccoli.
  • Simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
  • Add tofu and seasonings; cook 5 more minutes.
  • Stir in rice and tomato puree; continue stirring until mixture is thoroughly blended.
  • Serve hot garnished with carrot and scallions.