| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
New Orleans |
New, Vegtime5 |
10 |
servings |
INGREDIENTS
| 1/2 |
|
Stick margarine |
| 1 |
c |
Vegetable stock |
| 1 1/2 |
|
Green peppers; chopped |
| 1 |
lg |
Onion; chopped |
| 1 |
lg |
Tomato; chopped |
| 1 |
c |
Mixed seasonal vegetables; cut in chunks |
| 2 |
c |
Tofu; cut in chunks |
| 2 |
ts |
Seasoned salt |
| 1/4 |
ts |
Cayenne pepper; or more to taste |
| 1 |
tb |
Vegetarian 'chicken' flavored powder |
| 8 |
c |
Cooked brown rice |
| 1 |
c |
Tomato paste |
| 1/2 |
c |
Carrot; shredded |
| 1/2 |
c |
Scallions; chopped |
INSTRUCTIONS
In medium pot over low heat, melt margarine. Add stock, peppers, onion,
tomato and mixed seasonal vegetables. Simmer, stirring occasionally, until
vegetables are tender, about 10 minutes. Add tofu, and seasonings; cook 5
more minutes. Stir in rice and tomato paste; continue stirring until
mixture is thoroughly blended.
Serve hot garnished with carrot and scallions and crusty french bread or
even cornbread. Makes 10 servings of about 1-1/2 cups each. 10 grams of fat
per serving. |
NOTES : October 1996 Vegetarian Times.
Recipe by: Jack Sprat's Vegetarian Grill, New Orleans, LA
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