Jazzman Jambalaya

Recipe Ingredients

1		Multi-grain tempeh - (8 oz)
1/4 cup	59ml	Olive oil - divided
2 tablespoons	30ml	Creole Seasoning - (see recipe),
		Divided
2 tablespoons	30ml	Tamari
		= (or soy sauce)
1 1/2 cups	93g / 3.3oz	Diced onion
1 cup	110g / 3.9oz	Diced celery
1 cup	146g / 5.1oz	Diced seeded green pepper
1 cup	146g / 5.1oz	Diced seeded red pepper
1		Jalapeño - seeded, diced
1 1/2 cups	240g / 8.5oz	Basmati rice - rinsed
		= (or other white rice)
2 tablespoons	30ml	Minced garlic
2 cups	474ml	Vegetable stock
		= (or water)
2 cups	125g / 4.4oz	Diced seeded tomato
		= (or a 14-oz can diced tomatoes)
1		Bay leaf
1 teaspoon	5ml	Salt
1		Red beans - (15 oz) - drained, rinsed
1/2 cup	31g / 1.1oz	Thinly-sliced green onion
1/4 cup	36g / 1.3oz	Freshly-chopped parsley

Recipe Instructions

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.

This recipe yields 6 to 8 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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