Sunday, September 11, 2011

Breakfast Veggie Jumbalaya

I was about to make my usual tofu scramble for weekend brunch but decided to try something a little different.  Instead of cooking 2 or 3 different dishes, I was feeling a little lazy and thought a one pot dish with veggies, protein and carbs combined was more my speed this morning. This is a great dish for using up odds and ends in the fridge. I found one lonely vegan sausage, cornered a few vegetables and some leftover cooked rice.  I don't know if this tastes anything like a traditional jambalaya but it was definitely tasty, a little spicy and pretty easy.  For the veg, I went with onion, green pepper and yellow zucchini but just about anything would work.  The chili sauce I used here and in most of my cooking is an Asian chili garlic sauce.  It's pretty potent so a small amount goes a long way but you can use whatever you have handy.  I didn't time the cooking of anything but added the ingredients in stages.  Again, no time for fancy plating because we were hungry, today you get another stove-top pot shot.  It may not be beautiful but it tastes great and the leftovers are just as good.

Breakfast Veggie Jambalaya

1 onion, peeled and sliced
1 vegetarian sausage sliced into half moons
1/2 block of firm tofu cubed (approximately)
1 green or red pepper chopped
1 small zucchini sliced into quarter moons  (I'm pretty sure that's not an actually cooking term but hopefully you know what I mean)
1-2 tablespoons soy sauce
1 tsp paprika
1 tsp thyme
1-2 tsp chili garlic sauce (or to taste)
1-2 tablespoons ketchup
1 tomato chopped
3/4 cup (approximately) veggie stock or water
2 cups cooked rice

In a large non-stick pan stir-fry the onions for 1-2 minutes.  Add the veggie sausage and tofu and cook until nicely browned.  Add the green pepper, zucchini, soy sauce, paprika, thyme, chili sauce and ketchup.  Keep cooking until veggies start to get tender and then add chopped tomato and veggie stock or water.  Cover and let simmer for a few more minutes.  Add the rice and continue to cook (covered) until the rice has plumped up nicely.   Enjoy!

Breakfast Veggie Jambalaya


  1. I love one pot dishes that use up a whole bunch of odds and ends from the fridge. I am alone in this joy in my household, however. Calling it "Jambalaya" would be an excellent strategy, however, as then it would seem like a recipe. Hmm...

  2. I like the stove-top shots. We have terribly plain plates, so this way I steer clear of envy and focus on the yummies.

  3. Yes, and Jambalaya is such a fun word to use!

    I get tired of the stove-top shots sometimes but often it's the most practical way to go for me. Otherwise I'd never blog any of my food. And, I don't have a lot of fancy plates, just a few basic white ones that I use. :-)

    Often the ugliest things taste the best!

  4. I think I'll try this for dinner. It's not our typical breakfast food. Looks good, no matter how you photograph it.

  5. It would be great for any meal, it's a pretty hearty dish. :-)

  6. Looks amazing! We love jamabalaya at our house so I may have to try this one sometime! :-)

  7. Thanks Kathryn. I remember you made some a while back. I'm about to go and look at what you've been cooking!

  8. That looks very good! I wouldn't mind eat that for breakfast =)

  9. Thanks Babette! I eat all sorts of crazy stuff for breafast.

  10. I made this tonight, jiggling the ingredients a bit, to include an eggplant I had to use. You mention tofu in the recipe, but not in the ingredients. (fyi)

    This was yummy, and just what I was hoping for.

  11. Thanks Jeannette! I forgot to write the tofu in the ingredient list. I'll add it in now. I'm glad you enjoyed the dish. :-)