Jambalaya

I love jambalaya, but I don’t want to consume all the meat and fat traditional recipes contain. So I created this hearty, healthier version with plenty of flavor, and just a little kick from the cayenne.

Ingredients

1 quart low-sodium vegetable broth
3 large onions
2 large green peppers
3 cloves minced garlic
2 14.5 oz cans diced tomatoes
1/4 cup nutritional yeast
1 tsp thyme
2 bay leaves
1/2 tsp smoked paprika
1/4 tsp ground black pepper
1/4 tsp cayenne pepper
1 cup brown rice
1/2 bag Butler’s Soy Curls
4 slices chopped tempeh bacon

Saute onions, peppers, and garlic in a little of the broth for about five minutes.
Add the remaining broth and everything except the soy curls, rice, and tempeh bacon.
Bring to a boil and add the rice, reduce to simmer, cover and cook for 45 minutes.
Remove from heat, stir in Soy Curls and tempeh bacon and let sit for at least 15 minutes to allow broth to soak into Soy Curls.

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