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Vegan North American Recipes
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New Orleans-Style Vegetarian Jambalaya
From: Karen Sonnessa

Recipe By: Vegetarian Times, October 1996
From Jack Sprat's Vegetarian Grill, New Orleans.
Serving Size: 10

  • 1/2 stick margarine
  • 1 cup vegetable stock
  • 1 1/2 green bell peppers -- chopped
  • 1 large onion -- chopped
  • 1 large tomato -- chopped
  • 1 cup mixed fresh seasonal vegetables(see note) -- cut in chunks
  • 2 cups tofu -- tempeh, seitan or other meat alternatives (see note) -- cut in chunks
  • 2 teaspoons seasoned salt
  • 1/4 teaspoon cayenne pepper -- up to 1/2t
  • 1 tablespoon vegetarian chicken flavored powdered seasoning
  • 8 cups cooked brown rice
  • 1 cup tomato paste
  • 1/2 cup shredded carrots
  • 1/2 cup chopped scallions
In medium pot over low heat, melt margarine.
Add stock, pepper, onion, tomato and mixed fresh seasonal vegetables.
Simmer, stirring occasionally, until vegetables are tender, about 10 minutes.
Add tofu, tempeh, seitan, and/or meat alternatives and seasonings; cook 5 more minutes.
Stir in rice and tomato past; 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.

The restaurant recommends a vegetable/soy products combination of 1 cup broccoli, 1 cup baked, marinated tempeh and 1 cup reconstituted textured vegetable protein mock "ch***en."
Another flavorful combination is 1 cup mushrooms, 1 cup baked, marinated tofu and 1 cup mock "sa**age."