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"A wonderful spicy jambalaya for those who are vegetarian." — Asheley W.
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2 tablespoons canola oil
1 large onion, chopped
1 large green bell pepper, chopped
1 (8 ounce) package sliced fresh mushrooms
1 cup chopped celery
2 teaspoons minced garlic
1 (28 ounce) can diced tomatoes with juice
1 (19 ounce) can vegetarian hot dogs (such as Loma Linda® Big Franks), sliced
2 (12.5 ounce) cans vegetarian fried chicken (such as FriChik®), chopped
1 cup vegetarian chicken-flavored broth
1 cup brown rice
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
awesome. used tofu instead of the imitation meat products and no celery due to lack of said ingredients but was still great.
We loved this! I didn't use a whole can of hotdogs and only 1 can of FriChik, but it was really good! Next time I will probably use a little less cayenne. And leftovers are good combined with refried beans in a bean/rice burrito.
3 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetarian Jambalaya
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 323 Calories from Fat: 125
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