I ended up buying a lot of stuff which also included a package of tempeh*. After looking for recipes online and in my cookbooks, I came up with this Jambalaya** recipe.
*Tempeh is a fermented whole soybean product. Tempeh’s fermentation process and its retention of the whole bean give it a higher protein, dietary fiber and vitamins content compared to tofu, as well as firmer texture and stronger flavor.
**Jambalaya is a Louisiana Cajun or Creole dish. It is traditionally a one pot dish made with meats, vegetables and rice.
Tempeh – 8 oz. package
Celery – 2 stalks, chopped
Carrots – 2 medium, chopped
Peppers (any color, I used red, yellow and orange) – 1 cup chopped
Zucchini – 1 medium, chopped
Onion – 1 medium, chopped
Garlic – 3 cloves
Chopped tomatoes – 16 oz. can
Vegetable Broth (low-sodium) – 2 ½ cups (or 1 vegetable bouillon cube)
Long grain rice – 1 cup
Salt and Pepper – to taste
Cayenne pepper – 1 tsp
Paprika – 1 tsp
Pepper – ½ tsp
Dried thyme – ½ tsp
Dried Oregano – ½ tsp
Salt – ½ tsp
- Mix all the ingredients for the seasoning blend in a small bowl and keep aside. Make sure that all the veggies are chopped approximately the same size, so they cook uniformly.
- Cut tempeh into 1” pieces and fry them in 1 tsp of olive oil till lightly browned on all sides. Remove and keep aside.
- Heat 2 tbsp of olive oil in a heavy bottom pan***, add onions, garlic, celery, carrots, peppers and sauté for about 5 minutes or until they start to get slightly tender.
- Add zucchini and sauté for another 5 minutes.
- Add tomatoes, rice, sautéed tempeh, seasoning, vegetable broth (or water) and salt. Bring the mixture to a boil, lower the heat and simmer covered till rice is cooked, about 10-15 minutes.
- Remove from heat, leave covered for another 10 minutes, fluff with fork, garnish with green onions and serve with a dollop of sour cream.
This is my entry for this week's Sweet Nicks ARF 5-A-Day Tuesday.