Vegetarian Jumbalya

Vegetarian Jambalaya Recipe from Tanzania - Rice, Tomatoes, Corn, Kidney Beans

Region / culture: Tanzania | Servings: 4 |

Vegetarian diet

Introduction

Vegetarian Jumbalaya is a flavorful and hearty dish that is perfect for a meatless meal option. This dish is packed with a variety of vegetables, beans, and rice, making it a nutritious and satisfying option for vegetarians and non-vegetarians alike.

History

Jumbalaya is a traditional Louisiana Creole dish that is typically made with meat, seafood, and rice. However, this vegetarian version of Jumbalaya offers a delicious twist on the classic recipe by using beans and vegetables as the main ingredients.

Ingredients

4 bags of boil-in-the-bag rice
2 qt (1.89 liters) of water
14 oz (397 g) of crushed tomatoes or tomato sauce
2 cups of frozen corn (niblets)
1 can (14 oz or 397 g) of kidney beans, drained and rinsed
0.5 onion
crushed garlic
1 tbsp of butter or margarine
seasoning

How to prepare

Boil the rice according to the instructions on the box.
Drain the rice and set it aside.
Sweat the onion in a pan.
Add the remaining ingredients.
Add the rice.
Return the mixture to a boil.

Variations

Add diced bell peppers or celery for extra flavor and texture.
Use different types of beans, such as black beans or chickpeas, for a unique twist on the recipe.

Cooking Tips & Tricks

Be sure to follow the instructions on the boil-in-the-bag rice to ensure that it cooks properly.

- Sweating the onion before adding the other ingredients helps to enhance the flavor of the dish.

- Adjust the seasoning to suit your taste preferences.

Serving Suggestions

Serve Vegetarian Jumbalaya with a side of crusty bread or a green salad for a complete meal.

Cooking Techniques

This recipe uses a combination of boiling and sautéing techniques to create a flavorful and hearty dish.

Ingredient Substitutions

Use olive oil instead of margarine for a healthier option.

- Substitute brown rice for the boil-in-the-bag rice for a nuttier flavor.

Make Ahead Tips

Vegetarian Jumbalaya can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Garnish Vegetarian Jumbalaya with fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a glass of white wine or a refreshing iced tea for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 230 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 3g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains no common allergens, but be sure to check the labels on your ingredients for any potential allergens.

Summary

Vegetarian Jumbalaya is a nutritious and well-balanced meal option that is low in fat and calories, but high in carbohydrates and protein.

Summary

Vegetarian Jumbalaya is a delicious and nutritious dish that is perfect for a meatless meal option. Packed with vegetables, beans, and rice, this dish is sure to satisfy your taste buds and keep you feeling full and satisfied.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a warm summer day, and I was rummaging through my old recipe box, looking for something new to try. As I flipped through the yellowed index cards and tattered magazine clippings, my eyes landed on a handwritten note tucked away in the back of the box.

The note was from my dear friend, Mrs. Jenkins, who had recently passed away. In her neat cursive handwriting, she had written out the recipe for Vegetarian Jumbalaya. Mrs. Jenkins was known for her delicious and inventive vegetarian dishes, and I knew I had struck gold with this recipe.

Excited to try something new, I gathered all the ingredients listed on the note and got to work in the kitchen. As I chopped vegetables, sautéed spices, and simmered the mixture on the stove, the enticing aroma of the dish filled my small kitchen. I could hardly wait to dig in and taste the final product.

When the Vegetarian Jumbalaya was finally ready, I ladled it into a bowl and took my first bite. The flavors exploded on my taste buds – a perfect balance of spices, vegetables, and rice. It was hearty, comforting, and satisfying. I knew right then and there that this recipe would become a staple in my cooking repertoire.

Over the years, I have made Vegetarian Jumbalaya countless times, tweaking the recipe here and there to suit my taste. I have shared it with friends and family, who have all raved about its deliciousness. It has become a go-to dish for potlucks, dinner parties, and lazy weeknight dinners.

As I think back on that fateful day when I discovered the recipe for Vegetarian Jumbalaya, I am filled with gratitude for the wonderful friends and mentors who have enriched my culinary journey. Mrs. Jenkins may no longer be with us, but her legacy lives on in this flavorful and satisfying dish.

I can still picture her standing in her sunny kitchen, a twinkle in her eye as she shared her culinary secrets with me. She taught me that cooking is not just about following a recipe – it's about creativity, experimentation, and love. Her passion for food and her generous spirit continue to inspire me every time I step into the kitchen.

So here's to Mrs. Jenkins, and to Vegetarian Jumbalaya – a dish that brings joy, warmth, and a taste of nostalgia to every meal. May it continue to delight and nourish generations to come, just as it has done for me. And may we always remember the power of a good recipe, passed down from one cook to another, like a treasured gift from the heart.