Jambalaya Vegetariana

Yield:  6 - 8 Servings          Difficulty: Medium

Chef’s Notes:

Consider this a whole meal dish.  When it gets cold, you can make it into a wrap by using a whole wheat tortilla.  Enjoy!



3 tablespoons Spectrum Organic Olive Oil

1 tablespoon Chopped Ginger

1/2 cup Sliced Leeks

1/2 cup Diced Carrots

1/2 cup Diced Green Pepper

1/2 cup Diced Red Pepper

1 cup Cut & Trimmed Green  Beans

Life Lines Sea Salt to taste

Frontier Black Pepper to taste

1 teaspoon Frontier Cumin Powder

1 teaspoon Frontier Chili Powder

1 teaspoon Simply Organic Oregano

1 teaspoon Frontier Thyme

1 teaspoon Frontier Paprika

1 cup Eden Cooked Beans, Any Kind

2 cups Muir Glen Tomato Puree

2 cups Veggie Hot Dogs - Tofu Pups or Smart Dogs - cut into cubes

4-6 cups Cooked Lundberg  Rice


  1. Heat olive oil in a big skillet or wok. 

  2. Add chopped ginger, stir it until gets brown. 

  3. Add leeks, cook until wilted.

  4. Add carrots, green pepper, red pepper, and green beans. 

  5. Add sea salt and black pepper

  6. Sauté vegetables until firm and then add cumin powder, chili powder, oregano, thyme, and paprika. 

  7. Stir for one minute, add cooked beans, veggie hot dogs, and cooked rice. 

  8. Stir and add water if it's too dry.  Adjust seasonings.  Serve it as it is.

Original Talley's recipe by Chef Jyoti Friedland

Copyright © 2006 Talley's Green Grocery