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I get very excited when I go grocery shopping especially if its specialty store (My husband says I go into a trance when I start shopping.. hehehe). A month ago, we shopped at Whole Foods store and I was really awed by the array of organic products (including fresh veggies, fruits, packaged & frozen food) that they carry. I have to say prices are not cheap and I wouldn’t probably go there every week, but may be once a month for some special products (that are not available in regular grocery stores).

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.

Uncooked Tempeh(Photos Courtesy: wikipedia.org)

*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.

Print Recipe
Tempeh Jambalaya Yum
Tempeh Jambalaya
Course main course
Cuisine cajun
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 oz Tempeh .
  • 2 Celery – stalks, chopped
  • 2 Carrots – medium, chopped
  • 1 cup Peppers (any color, I used red, yellow and orange) – chopped
  • 1 Zucchini – medium, chopped
  • 1 Onion – medium, chopped
  • 3 cloves Garlic
  • 16 oz tomatoes . canned Chopped
  • 2 ½ cups Vegetable Broth (low-sodium) – (or 1 vegetable bouillon cube)
  • 1 cup rice Long grain
  • to taste Salt Pepper and
Seasoning blend:
  • 1 tsp Cayenne pepper
  • 1 tsp Paprika
  • ½ tsp Pepper
  • ½ tsp thyme Dried
  • ½ tsp Oregano Dried
  • ½ tsp Salt
Course main course
Cuisine cajun
Prep Time 20 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
  • 8 oz Tempeh .
  • 2 Celery – stalks, chopped
  • 2 Carrots – medium, chopped
  • 1 cup Peppers (any color, I used red, yellow and orange) – chopped
  • 1 Zucchini – medium, chopped
  • 1 Onion – medium, chopped
  • 3 cloves Garlic
  • 16 oz tomatoes . canned Chopped
  • 2 ½ cups Vegetable Broth (low-sodium) – (or 1 vegetable bouillon cube)
  • 1 cup rice Long grain
  • to taste Salt Pepper and
Seasoning blend:
  • 1 tsp Cayenne pepper
  • 1 tsp Paprika
  • ½ tsp Pepper
  • ½ tsp thyme Dried
  • ½ tsp Oregano Dried
  • ½ tsp Salt
Tempeh Jambalaya
Instructions
  1. 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.
  2. Cut tempeh into 1” pieces and fry them in 1 tsp of olive oil till lightly browned on all sides. Remove and keep aside.
  3. 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.
  4. Add zucchini and sauté for another 5 minutes.
  5. 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.
  6. Remove from heat, leave covered for another 10 minutes, fluff with fork, garnish with green onions and serve with a dollop of sour cream.
  7. *** I used Pressure Cooker and it about me 20 minutes to cook, excluding, of course, prepping time.
Recipe Notes

This is my entry for this week's Sweet NicksARF 5-A-Day Tuesday.

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