Vegetarian

Vegan Jumbalaya is for Dinner.

Vegan Jumbalaya takes 40 minutes to prepare.

Vegan Jumbalaya takes 60 minutes to cook.

Vegan Jumbalaya makes 6 servings.

The ingredients for Vegan Jumbalaya are:

Ingredients:
Vegetable Broth, 6 cup (remove)
*Extra Virgin Olive Oil, 4 tbsp (remove)
Onions, raw, 1 cup, chopped (remove)
Yellow Peppers (bell peppers), .4 pepper, large (3-3/4" long, 3" dia) (remove)
Red Bell Pepper, .5 cup (remove)
Celery, raw, .5 cup, diced (remove)
Garlic, 2 clove (remove)
Barley, pearled, raw, 2 cup (remove)
Red Ripe Tomatoes, 2 medium whole (2-3/5" dia) (remove)
*cremini mushrooms, 2 cup (remove)
Baby Carrots, raw, 12 medium (remove)
Zucchini, 2 cup, sliced (remove)
Okra, 90 grams (remove)

Here is how you make Vegan Jumbalaya:

6 cups vegetable stock, recipe follows1/4 cup olive oil1 cup finely chopped onions1/2 cup finely chopped yellow bell pepper1/2 cup finely chopped red bell pepper1/2 cup finely chopped celery1 tablespoon minced garlic2 cups whole grain farro (or spelt), picked over for impurities and rinsed2 cups diced tomatoes2 cups quartered cremini mushrooms1/4 pound okra, halved lengthwise1/4 pound whole baby carrots, tops removed and scrubbed1 small zucchini, sliced into 1/2-inch thick half circles1 bay leaf1 tablespoon chopped fresh thyme leaves2 teaspoons salt1/2 teaspoon black pepper1/4 teaspoon cayenne pepper1/4 cup chopped fresh parsley leavesIn a medium saucepan, bring the vegetable stock to a simmer. Lower the heat to keep warm.In a medium pot, heat the olive oil over medium-high heat. Add the onions, peppers, and celery and cook until soft, 4 to 5 minutes. Add the garlic and farro to the pan and cook, stirring, until the faro is toasted and coated with oil, 3 to 4 minutes. Add the tomatoes, mushrooms, okra, baby carrots, zucchini, bay leaf, and thyme, and cook, stirring, for 2 minutes. Add 2 cups of the warm stock, salt, black pepper, and cayenne, and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the liquid is absorbed. Continue adding the stock, 2 cups at a time, as the previous addition is absorbed, cooking and stirring, until all the stock is used and the grains are plump and tender.Remove from the heat and discard the bay leaf. Stir in the parsley and adjust the seasoning,to taste. Serve immediately.Serving Size: Make 6 large bowlsNumber of Servings: 6Recipe submitted by SparkPeople user CABETT3257.

The nutritional information for Vegan Jumbalaya is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 382.0

• Total Fat: 10.4 g
• Cholesterol: 0.0 mg
• Sodium: 979.6 mg
• Total Carbs: 66.3 g
• Dietary Fiber: 13.7 g
• Protein: 9.0 g

The dietary needs meet for Vegan Jumbalaya is Vegan