Vegan Jambalaya

[Agatha]

I've been trying to get the measurements figured out for this recipe but I'm afraid I'm just not the measuring type once I cook a recipe once or twice. So bear with me. . . and drag out a very large dutch oven.

Jambalaya Base

3/4 cup each of chopped green pepper, onion, and celery.
1/4 c. canola oil (sounds like a lot but it will practically be the only fat in the dish)

Heat dutch oven over moderate heat, add oil then vegetables when oil is hot. (The vegetables should hiss). Cook , stirring constantly, until onions are transparent. Then turn heat down to warm while you get everything else together.

On to the Vegan Part

One package of chicken-style saitan. Cut into bite size pieces.
One package of vegan sausage. My guys prefer the mexican style for the extra "kick" but almost any style should do, except Italian. Just make sure it's sliceable, not the bulk style. Slice into 1/2 in or smaller slices.

Add saitan and sausage to the pot. Then add one large can of diced tomatoes and two small cans of tomato sauce or one large can and two regular size cans. You really want to have enough liquid at this point so that everything is covered plus about an inch. I will either add another can of tomato sauce plus vegetable broth if needed. Water only sparingly as it tends to "water" down flavor.

Add your favorite cajun seasoning (I make my own without salt!). Start out with 1/4 cup then add more to taste. I don't add pepper as the seasoning has enough. Salt comes at the end.

Simmer for an hour more to blend flavors than anything else. Add sea salt to taste. After that add more vegetable broth to bring up the liquid to almost two inches above the solids. Bring to a low boil.

Add 1 1/2 cups of rice (no quick or minute rice) and stir completely through. If it still looks "soupy" slowly add more rice until it is thick but still stirs easily. Bring to a simmer and cover. Simmer, stirring frequently to prevent sticking, until rice is done. If you have to you can add small amounts of vegetable broth to keep it from going completely dry before the rice is done. It should be dense, fluffy, and just a little moist when finished.

How much will you have? Enough for an army! I always end up freezing at least two more meals from it plus have some leftovers for my nephews to take to work. If my vegan son is home I can count on not freezing any of it and having it "inhaled" in two days.

If you have any questions or problems feel free to ask! I don't write my recipes down usually. . .I just do them!

[saveinla]

Hi agathas,
Can you post your recipe for the seasoning also? It looks like a great recipe for Jambalaya and I would like to try it out. Won't the vegan sausage have fat also? I have tried the Trader Joes veggie sausage and it's usually too oily. Thanks

[Agatha]

Cajun Seasoning? I'll have to look it up. It's buried somewhere. I normally just make it once a year, give jars away to friends, and stick the rest in my freezer. But I'll look for it and post it , hopefully later today.

[whocanibe]

If you don't like meat, this is a simple and tasty curry.
Pumpkin Curry

olive oil for frying
2 onions
4 cloves of garlic
1 small, but not too small pumpkin
2 fair sized potatoes
1 cooking apple
2tsp curry paste or 1tsp of curry powder
1tsp turmeric
2cm fresh root ginger
2 bay leaves
1 can of coconut milk
half a pint of plain yoghurt
fromage frais to serve

Chop the onion and fry until golden brown in a frying pan with a little olive oil.
Chop the remaining vegetables up including the root ginger and garlic.
Put all the vegetables with the onions into a large pan.
Fry gently for a few minutes till tender.
Add the coconut milk, and the yoghurt.
Bring to the boil and simmer till sauce has rendered down and thickened.
Serve on bed of boiled rice, and drizzle fromage frais over the top.
Nice with warm naan bread or chapatti's