Jazzman Jambalaya

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Jazzman Jambalaya

 

1 package multi grain tempeh

1/4 cup olive oil, divided

2 tablespoons creole seasoning

divided

2 tablespoons tamari or soy sauce

1 1/2 cups diced onion

1 cup diced celery

1 cup diced seeded green pepper

1 cup diced seeded red pepper

1 jalapeño, seeded, diced

1 1/2 cups basmati rice, rinsed or other white rice

2 tablespoons minced garlic

2 cups vegetable stock

2 cups diced seeded tomato or a 14 oz. can diced tomatoes

1 bay leaf

1 teaspoon salt

1 15 oz. can red beans, drained, rinsed

1/2 cup thinly sliced green onion

1/4 cup freshly chopped parsley

 

Using your fingers, crumble the tofu into small pieces onto a plate.

In a large pot, saute the tempeh in 2 tablespoon olive oil for 5 minutes.

Sprinkle 1 tablespoon Creole Seasoning over the tempeh and saute an additional

1 minute. Add the tamari, stir well to coat the tempeh, and continue to cook an

additional 2 to 3 minutes or until the liquid has evaporated. Transfer the

tempeh to a plate and set aside.

In the same pot, saute the onion, celery, green pepper, red pepper, and

jalapeño in the remaining 2 tablespoons olive oil for 5 minutes to soften. Add

the rice and garlic, stir well to combine, and continue to cook an additional 2

to 3 minutes or until the rice turns opaque.

Add the vegetable stock, tomatoes, remaining Creole Seasoning, bay leaf, and

salt, and bring the mixture to a boil. Cover, reduce the heat to low, simmer

for 20 to 25 minutes or until the rice is tender and most of the liquid is

absorbed.

Remove the lid, add the reserved tempeh and remaining ingredients, stir well to

combine, and recover the pot. Remove the pot from the heat and let sit for 10

minutes to allow the flavors to blend.

Can be served as a side dish, main dish, or as a filling for wraps or

sandwiches.

Serves 6 to 8.

 

 

 

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