| Jamaican Pepper Pot
1 pound of extra-firm tofu, drained
1 tablespoon olive oil + 2 teaspoons of olive oil
soy pepperoni, cut small squares
1 large onion, chopped
2 large celery stalks, diced
3 medium leeks, white and light green parts, well rinsed, & chopped
2 large potatoes, peeled, diced
2 large carrots, peeled, sliced
1 large red bell pepper, diced
1 mild chile pepper - (optional) ; seeded, chopped, such as poblano
1 vegetable bouillon cube
2 bay leaves
1 teaspoon of dried thyme
1 teaspoon of red pepper flakes
1 teaspoon of freshly-ground black pepper
2 tablespoons of soy margarine
2 tablespoons of unbleached all-purpose flour
1 cup chopped fresh flat-leaf parsley |
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Cut tofu into 1/2-inch-thick slices. Blot well between layers of paper towel, then cut into 1/2-inch dice.
In wide skillet, heat 1 tablespoon oil over medium heat. Add tofu and "pepperoni" and cook, stirring often, until tofu is golden on most sides and "pepperoni" is crisp. Remove to plate.
Heat remaining 2 teaspoons oil over medium heat and add onion and celery. Cook, stirring often, until onion is softened, 10 minutes. Add leeks, potatoes, carrots, bell pepper, chile pepper if using and 4 cups water and bring to a simmer. Add bouillon cube, bay leaves, thyme, red pepper flakes and black pepper. Simmer gently, covered, until vegetables are tender, 25 to 30 minutes. Stir in reserved tofu and "pepperoni" slices. Remove bay leaves.
In small saucepan, melt margarine. Slowly stir in flour. When mixture is smooth, stir it slowly into stew. Cook until sauce thickens, uncovered, about 5 minutes. Stir in parsley. Serve hot.
This recipe yields 6 servings.
Per Serving: 227 Cal; 12g Prot; 9g Total Fat (1 Sat. Fat); 24g Carb.; 0mg Chol; 284mg Sod.; 4g Fiber.
Comments: In its native land, this stew is chock-full of herbs, spices and, well, you really don't want to know. Our version replaces these "mystery ingredients" with tofu and soy "pepperoni."
Recipe by Vegetarian Times Formatted for MC7 08-27-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 197 Calories; 12g Fat (53.6% calories from fat); 10g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.
 | Vegetarian Times
This magazine is edited for those who want to eat healthfully and live longer. Each issue provides enticing vegetarian recipes, food photography, editorial perspectives on health, nutrition and fitness. It also includes profiles of dynamic people involved with vegetarian cooking and eating and authoritative product news and reviews.
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