- 2 tablespoons canola oil
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 (8 ounce) package sliced fresh mushrooms
- 1 cup chopped celery
- 2 teaspoons minced garlic
- 1 (28 ounce) can diced tomatoes with juice
- 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
- 1 cup brown rice
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 2 teaspoons Cajun seasoning
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven until rice is tender, about 1 hour.
08/19/2019
recipepes.com
vegetarian jambalaya, recipe
PT15M
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5
455 calories
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