Vegetarian Jambalaya

Vegetarian hot dogs and vegetarian fried chicken simmer in a spicy tomato-based soup with brown rice, onion, bell pepper, mushrooms, and celery.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 323 Calories

Ingredients

• 2 teaspoons dried parsley
• 1 large onion, chopped
• 1 cup chopped celery
• ½ teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 2 teaspoons minced garlic
• 2 teaspoons dried oregano
• 1 (28 ounce) can diced tomatoes with juice
• 2 teaspoons Cajun seasoning
• 2 tablespoons canola oil
• 1 (8 ounce) package sliced fresh mushrooms
• 1 large green bell pepper, chopped
• 1 cup brown rice
• 1 (19 ounce) can vegetarian hot dogs (such as Loma Linda® Big Franks), sliced
• 2 (12.5 ounce) cans vegetarian fried chicken (such as FriChik®), chopped
• 1 cup vegetarian chicken-flavored broth

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bake in preheated oven until rice is tender, about 1 hour.

Step 3

Heat canola oil in a large pan over medium heat; cook and stir onion, bell pepper, mushrooms, celery, and garlic until onion is tender and translucent, about 5 minutes. Add tomatoes, vegetarian hot dogs, vegetarian fried chicken, vegetarian chicken broth, brown rice, oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. Cook and stir until boiling, about 10 minutes. Transfer mixture to a large baking dish.