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Cajun Cuisine: Vegan Jambalaya

 
One serving costs about $1.66

$1.66 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 dairy-free,dairy free lunch,main course,main dish,dinner Cajun,Creole
spoonacular Score:78%

Spoonacular Score: 78%

 

If you want to add more dairy free recipes to your repertoire, Cajun Cuisine: Vegan Jambalaya might be a recipe you should try. This recipe serves 4. One serving contains 527 calories, 17g of protein, and 3g of fat. For $1.66 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately approximately 45 minutes. This recipe is typical of Cajun cuisine. 1 person has made this recipe and would make it again. It is brought to you by Foodista. If you have pepper, tony chachere's instant roux, salt, and a few other ingredients on hand, you can make it. Only a few people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 77%, which is pretty good. Similar recipes are Cajun Jambalaya, Cajun Jambalaya, and Cajun Chicken Jambalaya.

Rosé Wine, Albarino, and Sauvignon Blanc are great choices for Jambalaya. These low-tannin, lower alcohol wines will complement the heat in spicy cajun dishes, instead of making your mouth burn more. You could try Trombetta Gap's Crown Vineyard Pinot Noir. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 59 dollars per bottle.

Trombetta Gap's Crown Vineyard Pinot Noir

Rich garnet color. Aromas of vanilla, clove and cooking spiceswith hints of ripe berry, pomegranate and toast. Soft entry,balanced tannin and berry fruit mingled with pleasant acidityand lingering finish.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups whole long-grain rice
whole long-grain rice
3.5 cups
3.5 cups water
water
1 tsp
1 tsp salt
salt
2
2  diced carrots
diced carrots
1
1  diced celery stalk
diced celery stalk
1
1  diced onion
diced onion
3
3  garlic cloves
garlic cloves
0.5
0.5  sausage links
sausage links
14 oz
14 oz diced canned tomatoes
diced canned tomatoes
15 oz
15 oz canned kidney beans
canned kidney beans
2 Tbsps
2 Tbsps tomato paste
tomato paste
3 tsps
3 tsps instant ramen
instant ramen
2 tsps
2 tsps creole seasoning
creole seasoning
1 tsp
1 tsp black pepper
black pepper
0.5
0.5  bouillon cube
bouillon cube
0.75 cups
0.75 cups water
water
0.5 cups
0.5 cups green onions
green onions
1 cup
1 cup parsley
parsley
2 cups whole long-grain rice
2 cups
whole long-grain rice
3.5 cups water
3.5 cups
water
1 tsp salt
1 tsp
salt
2  diced carrots
2
diced carrots
1  diced celery stalk
1
diced celery stalk
1  diced onion
1
diced onion
3  garlic cloves
3
garlic cloves
0.5  sausage links
0.5
sausage links
14 oz diced canned tomatoes
14 oz
diced canned tomatoes
15 oz canned kidney beans
15 oz
canned kidney beans
2 Tbsps tomato paste
2 Tbsps
tomato paste
3 tsps instant ramen
3 tsps
instant ramen
2 tsps creole seasoning
2 tsps
creole seasoning
1 tsp black pepper
1 tsp
black pepper
0.5  bouillon cube
0.5
bouillon cube
0.75 cups water
0.75 cups
water
0.5 cups green onions
0.5 cups
green onions
1 cup parsley
1 cup
parsley

Equipment

pot
pot
wok
wok
pot
pot
wok
wok


Instructions

Place 2 cups rice, 3 1/2 cups water and salt in a medium pot. Cook until water boils. Turn heat down to low. Cook for 45 minutes. Meanwhile, chop carrots, celery, onions and garlic. In a wok or large pot, heat 2 Tbsp olive oil. Fry vegetables. Add instant roux, creole seasoning, pepper, tomato paste. Add water, and bouillon cube and simmer until sauce thickens. Add sausage and cooked for 5 minutes and then add beans Add petite diced tomatoes and cook for another 5 to 7 minutes. Add 3 cups of cooked rice to mixture. Cook for 10 to 15 minutes until sauce has distributed. Turn heat off and add green onions and parsley before serving. This dish is not spicy at all, but full of flavor. Feel free to substitute with real sausage and cooked chicken.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.66
Ingredient
2 cups whole long-grain rice
2 diced carrots
1 diced celery stalk
1 diced onion
3 garlic cloves
½ sausage links
14 ounces diced canned tomatoes
15 ounces canned kidney beans
2 tablespoons tomato paste
3 teaspoons instant ramen
2 teaspoons creole seasoning
1 teaspoon black pepper
½ bouillon cube
½ cups green onions
1 cup parsley
Price
$1.19
$0.21
$0.02
$0.24
$0.20
$0.11
$0.85
$0.76
$0.13
$0.04
$0.09
$0.06
$0.05
$0.33
$2.38
$6.65

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Here is an easy health swap: substitute brown rice for white rice. Brown rice is a whole grain, while white rice is brown rice stripped of some of its parts and much of its fiber and other nutrients. It is important to note, however, that all rice types raise your blood sugar and should be eaten in moderation. In fact, if it seems like it would work in the recipe, the best option would probably be so-called cauliflower rice.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Carrots can be stored in the fridge for 2 to 3 weeks. The starch in the carrots will turn to sugar over time, but this is not a problem, they'll just taste sweeter. The academy lesson about carrots contains more useful information.

  • get more cooking tips

Green Tips

  • If you're following a vegetarian, vegan, or otherwise special diet, make sure you find a brand of ramen with noodles and a seasoning packet suitable for your diet! Always read the labels carefully. Many recipes only call for the noodles, and these are often vegetarian/vegan friendly even if the seasoning packet is not. Still, better safe than sorry!

Disclaimer

Nutritional Information

Quickview
527 Calories
16g Protein
3g Total Fat
109g Carbs
46% Health Score
Limit These
Calories
527
26%

Fat
3g
5%

  Saturated Fat
0.89g
6%

Carbohydrates
109g
37%

  Sugar
10g
12%

Cholesterol
1mg
1%

Sodium
1310mg
57%

Get Enough Of These
Protein
16g
33%

Vitamin K
288µg
275%

Vitamin A
7245IU
145%

Manganese
1mg
89%

Vitamin C
39mg
48%

Fiber
11g
47%

Copper
0.7mg
35%

Phosphorus
305mg
31%

Potassium
1063mg
30%

Iron
5mg
29%

Vitamin B6
0.57mg
28%

Magnesium
101mg
25%

Selenium
17µg
25%

Vitamin B1
0.36mg
24%

Folate
96µg
24%

Vitamin B3
4mg
22%

Zinc
2mg
17%

Vitamin E
2mg
16%

Vitamin B5
1mg
16%

Calcium
157mg
16%

Vitamin B2
0.26mg
15%

covered percent of daily need

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