Recipe by Asheley W.
"A wonderful spicy jambalaya for those who are vegetarian."
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green bell pepper, chopped
1 (8 ounce) package
sliced fresh mushrooms
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
vegetarian chicken-flavored broth
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.
I love this recipe, and my family does too! Full disclosure: I have used the recipe twice now, but not exactly as written either time. This is what I changed (my daughter is pescetarian): 14 oz. Tofurkey Italian Sausage instead of hot dogs; 1 lbs. raw peeled shrimp instead of vegetarian fried chicken; 1.5 cups wild rice blend instead of 1 cup brown rice; ground thyme instead of dried. Also, the recipe calls for 2 tsp. cajun seasoning; I used 1 tsp of Tony Chacere's Cajun Seasoning, which has a lot of salt, and 1 tsp of creole spices with no salt added, which gives it a little more kick. Also, the first time I used dry rice, which did not cook thoroughly on the top layer, so the second time, I partially cooked the rice first.
I loved it! I bought the spicy buffalo wings from Morning Star to give an extra kick and the diced tomatoes with the green chillies in them.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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