Raw Jambalaya

We thought we would try a raw version of vegan Jambalaya. We modified the vegan version we have used in the winter from http://cleaneatingchelsey.com/2012/06/12/lentil-jambalaya/
The Cajun Seasoning makes the recipe delicious.

Ingredients: 4 servings

• 4-6 roma tomatoes
• 1 cup soaked sundried tomatoes, add the soaking water.
• 2 stalks celery, diced
• 1/2  onion, diced
• 1  pepper, roughly chopped into 1 inch pieces
• 2 cloves garlic, minced
• 2 carrots, roughly chopped into 1 inch pieces
• 1 zucchini, diced
• 1 cup mushrooms, chopped marinaded in the liquid aminos for at least an hour prior to adding to the bowl
• 1 tsp. liquid aminos
• 1 tbsp. Cajun seasoning
• salt and pepper to taste

Directions: add the sundried tomatoes and Roma tomatoes to a food processor to make the base for the Jambalaya. Pulse process, so it is still chunky. Add the remaining ingredients to the bowl. Serve 

Nutritional information:
calories: 123.3
fat: 1.0 g
carbs: 28.6 g
fiber: 7.0 g
protein: 5.1 g