Ingredients with Measurements:
- 1 cup TVP (textured vegetable protein)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 cups cooked brown rice
Special equipment needed:
- Large skillet or Dutch oven
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat.
2. Add the onion, bell pepper, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
3. Add the garlic and cook for another minute.
4. Add the TVP, smoked paprika, thyme, oregano, cayenne pepper, salt, and black pepper. Stir to combine.
5. Add the diced tomatoes and vegetable broth. Bring to a simmer and cook for 10-15 minutes, until the TVP is tender and the flavors have melded together.
6. Serve the TVP jambalaya over cooked brown rice.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 280
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 670mg
Carbohydrates: 41g
Fiber: 9g
Sugar: 8g
Protein: 14g
Substitutions for ingredients:
- TVP can be substituted with cooked lentils or cooked chickpeas.
- Brown rice can be substituted with quinoa or cauliflower rice.
Variations:
- Add sliced vegan sausage or vegan chicken strips for a heartier meal.
- Use fire-roasted diced tomatoes for a smokier flavor.
- Add chopped okra for a more traditional jambalaya.
Tips and tricks:
- Make sure to use a large skillet or Dutch oven to accommodate all the ingredients.
- Adjust the cayenne pepper to your desired level of spiciness.
- Leftovers can be stored in the fridge for up to 3 days.
Storage instructions:
Leftovers can be stored in the fridge for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the TVP jambalaya in a bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or green onions.
Pairings:
- Serve with a side salad or steamed vegetables.
- Pair with a glass of red wine or a cold beer.
Suggested side dishes:
- Steamed broccoli
- Roasted Brussels sprouts
- Mixed green salad
Troubleshooting advice:
- If the TVP jambalaya is too dry, add more vegetable broth or water.
- If the TVP is too chewy, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to cook the TVP jambalaya to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Jambalaya is a Louisiana Creole dish that originated in the Spanish and French-speaking communities of New Orleans.
Flavor profiles:
Spicy, smoky, savory.
Serving suggestions:
Serve the TVP jambalaya as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A