Friday, November 1, 2013

Vegan Jambalaya

Jambalaya is a traditional dish from Louisiana which is generally made with a LOT of meat mixed in a dish of seasoned rice. Veganizing such a dish is no easy matter - especially if, like me, you're not fond of fake meat.

I took inspiration for this recipe from Donna Klein's PDQ Vegetarian Cookbook, but modified it to my tastes and preferences and changed the proportions substantially. I really like Donna Klein's cookbooks - I especially appreciate that for this recipe, she Veganized this dish by using traditional Louisiana Vegetables in place of the traditional Louisiana Meats. This gives the dish an authentic & delicious taste, without involving a lot of fake food.

Vegan Jambalaya
Saute till Tender
Cajun Mirepoix & Flour, browned.
1 teaspoon Oil (you may add more, according to your dietary preferences)
1 (12 oz) bag Frozen Cajun Style Mirepoix Mix (or 1/2 cup each, Diced Green Bell Pepper, Diced Celery & Diced Onion)
2 teaspoons Minced Garlic
Then add, and cook till browned, stirring
3 Tablespoons Unbleached Flour (this takes several minutes)
Add & cook until Okra is tender, drizzling in a little water as needed to keep ingredients moist
1 (12 oz) bag Frozen Chopped Okra
1 (15 oz) can Diced Tomatoes with Juice
1 Bay Leaf
1 Crumbled Cube Vegetable Bouillon, dissolved in a little boiling water
Then Add
6 cups Cooked Long Grain Rice (from 2 cups Raw) (I have not tried Brown Rice here, but I believe it would also work)
2 (15oz) cans Black-Eyed Peas (or 3 cups home prepared)
Stir to mix thoroughly & warm (if dish is too dry, add a little boiling water to moisten)
Remove portion for tender palates, if you're serving any of those.
Then Add
Chipotle Seasoning to taste (I use 1 mini-cube Knorr Chipotle or Mrs. Dash Southwest Chipotle seasoning blend. For International cooks - this adds a smoky-hot taste)
Serve with Salad

Tip for Dining with Omnivores: This dish goes well with Blackened Fish, Blackened Chicken or Blackened Pork Chops.

This is being shared on Healthy Vegan Fridays, In & Out of the Kitchen, Slightly Indulgent Tuesday, Plucky's Second Thought

3 comments:

  1. This recipe takes me back to my days spent chowing down in New Orleans. I just made a big pot of Curry Vegetable Lentil Soup and I am now inspired to try your Vegan Jambalaya ASAP! So glad I found your post on Healthy Vegan Friday.

    ReplyDelete
    Replies
    1. So glad you stopped by to visit! You'll have to let me know how you like it : )

      Delete
  2. This sounds delicious!

    Thanks again for joining the Link Up this week!

    ReplyDelete

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