Jambalaya is always such a flavorful dish and this one had a really nice balance of spices. It usually has a base of onion, peppers and celery, but I subbed some carrots for the celery in this recipe to add a touch of sweetness.
Quick Vegan Jambalaya (Serves ~4)
- 1 1/2 cups brown rice (cook according to package's instructions)
- 1 8 oz package of tempeh
- 2 cups veggie broth
- 3 tbsp olive oil
- 1 large yellow onion
- 1 green bell pepper
- 2 carrots
- 1 large can of crushed tomatoes
- 3/4 tsp smoked paprika
- 3/4 tsp garlic powder
- 3/4 tsp cayenne
- 3/4 tsp dried thyme
- 1/4 tsp cumin
- pinch of dried sage
- fresh ground pepper
First, get the rice started so it can simmer while you work on the jambalaya base. Don't forget to rinse your rice and salt the cooking water!
Next, add tempeh to a small sauce pan and add 2 cups of veggie broth to cover it. Bring to a light boil and then simmer for 20 minutes (this helps to give it more flavor and reduce any flavors of bitterness). Once it is done, drain tempeh and add it to a small sauté pan with 1 tbsp olive oil. Use a fork to shred the tempeh and allow it to brown on both sides on a medium heat.
In a large pan, add 2 tbsp olive oil. Chop the onion into a small dice and add to the olive oil. Lightly salt the onion and let it cook until it becomes almost clear. Chop the green pepper into small squares and shred the carrots. Add the veggies to the pan with the onion and lightly salt. Let the veggies sauté for 5 minutes. Next add the crushed tomatoes and spices (smoked paprika, garlic powder, cayenne, dried thyme, cumin and sage) and allow to simmer for 10 minutes on a low heat. Stir in the cooked rice and browned tempeh. Add salt and ground pepper to taste.