Recipe: Jack Sprat's Vegetarian Grill New Orleans-Style Vegetable Jambalaya

NEW ORLEANS-STYLE VEGETABLE JAMBALAYA

1/2 stick (1/4 cup) 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
2 cups tofu, tempeh, seitan or other meat alternative, cut in chunks
2 teaspoons seasoned salt
1/4 to 1/2 teaspoon cayenne pepper
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, peppers, 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 paste; continue stirring until mixture is thoroughly blended.

Serve hot garnished with carrot and scallions and crusty French bread or even cornbread.

NOTES:
"Jack Sprat's accompanies this dish with a crusty loaf of French bread. For additional flavor, add bottled blackening seasoning to taste along with the other spices. Fresh or frozen okra, brought to the U.S. by Ethiopian slaves, adds a great regional touch. Traditionally, this dish is quite spicy. The restaurant recommends a vegetable/soy products combination of 1 cup broccoli, 1 cup baked, marinated tempeh and 1 cup reconstituted vegetable protein mock "chicken." Another flavorful combination is 1 cup mushrooms, 1 cup baked, marinated tofu and 1 cup mock "sausage."

Makes 10 servings or about 1-1/2 cups each
From: Jack Sprat's Vegetarian Grill, New Orleans.
Source: Vegetarian Times, October 1996