I can't take credit for this. It is from Jack Sprat's Restaurant
in New Orleansand appeared in the Vegetarian Times October 1996
issue. It is yummy though!
(from Jack Sprat's Restaurant in New Orleans) Vegetarian Times
In medium pot over low heat, melt margarine.
- 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, cut in chunks (I use
frozen and it worked just fine)
- 2 cups tempeh (they say tofu, tempeh or seitan but I liked the
texture of tempeh)
- 2 tsp seasoned salt
- 1/4 to 1/2 tsp cayenne pepper
- 1 Tbs. vegetarian "chicken" flavored powdered seasoning
- 8 cups cooked brown rice
- 1 cup tomato paste
- 1/2 cup shredded carrot
- 1/2 cup chopped scallions
Add stock, peppers, onion, tomato and mixed fresh seasonal vegetables.
Simmer, stirring occasionally, until vegetables are tender, about
Add tempeh and seasonings; cook 5 more minutes.
Stir in rice and tomato paste; continue stirring until mixture is
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, marinaded tempeh and 1 cup reconstituted
textured vegetable protein mock "chicken".
Another flavorful combination is 1 cup mushrooms, 1 cup baked, marinated
tofu and 1 cup mock "sausage".)
per 1 1/2-cup serving: 319 cal; 13g protein; 10g total fat(2g
sat.fat); 48g carb;0g chol; 568mg sod; 5g fiber