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Tempeh Jambalaya

What you need: 

1 lb. tempeh
1 lb. meatless sausage links
1 tablespoon meatless powdered chicken-style broth (check a HFS)
olive oil + additional for cooking...
1 tablespoon Tabasco
2 tablespoon cajun seasonings
1/2 teaspoon cayenne
1 can artichoke hearts
1 cup rice, water
salt and pepper to taste
1 can Rotel diced tomato
1/2 large onion-diced
3 cloves garlic-minced
1 red bell pepper-sliced
1 green bell pepper-sliced

What you do: 

Cube and marinate tempeh in broth, olive oil, cajun seasonings, cayenne, and Tabasco overnight. Brown tempeh and tempeh sausage in pan with additional olive oil. Remove from heat. Add artichoke hearts.
In large pot, put 2 T. olive oil, 1 T.cajun seasonings, onion, peppers, and garlic. Saute until onion is clear. Add 1 cup of rice and stir over high heat until rice is translucent. Add 2 cups of water and juice from can of Rotel. Stir and then cover..reduce heat to medium-low and cook for 25 minutes. Once rice is cooked...remove from heat. Stir in tempeh mixture, can of Rotel, and salt and pepper to taste.
Not overly healthful, but people like it and will tell you so.
Serving Instructions: Serve with a green vegetable and a salad.

Preparation Time: 
Cooking Time: 
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