My stab at Creole Food

Because my classes were in full swing, I decided to make a large dish that we could eat off of for the week. After going through my recipe books, I noticed that I have never made creole food. I love spicy and tangy food, so a recipe for Vegan Jambalaya sounded delish (Kate-I coined your word). It turned out AMAZING!

1/2 cup Earth Balance
1 cup vegetable stock
1 1/2 green bell peppers, chopped
1 large onion, chopped
1 large tomato, chopped
1 cup mixed fresh seasonal vegetables, cut in chunks
2 cups tofu, tempeh or seitan
2 tsp seasoned salt
1/4 to 1/2 tsp cayenne pepper
1 Tbs. vegetarian "chicken" flavored powdered seasoning
8 cups cooked brown rice
1 cup tomato paste
1/2 cup shredded carrot
1/2 cup chopped scallions

In medium pot over low heat, melt margarine. Add stock, peppers, onion, tomato and mixed fresh seasonal vegetables. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add tofu (or tempeh etc.) 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.