Tempeh Jambalaya

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).
Tempeh Jambalaya

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 Jambalaya
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.

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...

Tempeh Jambalaya

Summary

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  • Coursemain course
  • Cuisinecajun
  • Yield4 servings 4 serving
  • Cooking Time30 minutesPT0H30M
  • Preparation Time20 minutesPT0H20M
  • Total Time50 minutesPT0H50M

Ingredients

Tempeh
8 oz.
Celery – stalks, chopped
2
Carrots – medium, chopped
2
Peppers (any color, I used red, yellow and orange) – chopped
1 cup
Zucchini – medium, chopped
1
Onion – medium, chopped
1
Garlic
3 cloves
Canned Chopped tomatoes
16 oz.
Vegetable Broth (low-sodium) – (or 1 vegetable bouillon cube)
2 ½ cups
Long grain rice
1 cup
Salt and Pepper
to taste
Seasoning blend:
Cayenne pepper
1 tsp
Paprika
1 tsp
Pepper
½ tsp
Dried thyme
½ tsp
Dried Oregano
½ tsp
Salt
½ tsp

Steps

  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.

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

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