This recipe is adapted from a recipe by Emril Lagasse. I have used this recipe many times before I became vegan and love it. So I finally got around to veganizing it for Fat Tuesday. This Jambalaya has chicken substitute and Tofurky Kielbasa. I sometimes make my own andouille, but since I did not have any in the freezer Tofurky worked great in this recipe.
The Tofurky Kielbasa held up well in the jambalaya. For the chicken, I used Morningstar Farms strips. There are so many great chicken substitutes. Gardein Chick’n Scallopini would probably work well in this as well. Have you heard that Gardein is going to have a chick’n strip product? I can’t wait!
Have you gone to any Mardi Gras celebrations? I love this time of year. It makes me start thinking about Spring. It will soon be sunny and warmer. I always feel like going in to hibernation during winter. It is so difficult to get outside. I even find myself running on my treadmill instead of braving the elements. But Mardi Gras is a great time of the year. There is always great food and drinks at all of the parties.
Easter always reminds me of my favorite Easter candy. Oh how I used to love Cadbury Mini Eggs. Oh how I miss thee! I have many other favorite candies that are only available during Easter, but Mini Eggs were my absolute favorite. Okay, enough reminiscing.
Happy Fat Tuesday!
Vegan Jambalaya adapted from a recipe by Emeril Lagasse
1/2 package vegan chicken product, thawed for 30 minutes and diced
1 tablespoon Creole seasoning
3 tablespoons olive oil, divided
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1 can (14 oz) Rotel (chopped tomatoes with chiles)
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup rice
3 cups water with 1 tablespoon No Chicken Bouillon Base or vegetable stock
1 link Tofurky Kielbasa or homemade Andouille sausage, sliced
1/4 cup scallions, thinly sliced
Salt and pepper
Directions
In a bowl combine vegan chicken and Creole seasoning, and work in seasoning well. Cook the vegan chicken and sausage in 1 tablespoon olive oil until lightly browned. Set aside.
In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender add chicken and sausage. Cook an additional 10 minutes. Add scallions and season to taste with salt, pepper and Creole seasoning. Add some chopped flat leaf parsley, if desired.
{ 0 comments }
