Jazz up your next vegan meal with Jazzman Jambalaya, a recipe from chef Beverly Lynn Bennett.
8-ounce package multigrain tempeh
1/4 cup olive oil, divided
2 tablespoons Creole seasoning, divided
2 tablespoons tamari or soy sauce
1 1/2 cups onion
1 cup celery, diced
1 cup green pepper, de-stemmed, de-seeded, and diced
1 cup red pepper, de-stemmed, de-seeded, and diced
1 jalapeno, de-stemmed, de-seeded, and diced
1 1/2 cups basmati rice (or other white rice), rinsed
2 tablespoons garlic, minced
2 cups vegetable stock or water
2 cups tomato, de-seeded, and diced (or 14-oz. can diced tomatoes)
1 bay leaf
1 teaspoon salt
15-ounce can red beans, drained, and rinsed
1/2 cup green onion, thinly sliced
1/4 cup freshly chopped parsley
Using your fingers, crumble tempeh into small pieces onto plate. In large pot, sauté tempeh in two tablespoons of olive oil for five minutes. Sprinkle one tablespoon Creole seasoning over tempeh and sauté an additional one minute. Add tamari. Stir well to coat tempeh, and continue to cook an additional two to three minutes or until liquid has evaporated. Transfer tempeh to plate and set aside.
In same pot, sauté for five minutes in remaining two tablespoons of olive oil onion, celery, green pepper, red pepper, and jalapeno. Add rice and garlic. Stir well to combine, and continue to cook an additional two to three minutes or until rice turns opaque. Add the vegetable stock, tomatoes, remaining Creole seasoning, bay leaf, and salt, and bring mixture to boil. Cover, reduce heat to low, simmer for 20-25 minutes or until rice is tender and most of liquid is absorbed. Remove lid, add reserved tempeh and remaining ingredients, stir well to combine, and cover pot. Remove pot from heat and let sit for 10 minutes to allow flavors to blend. Can be served as a side dish, main dish, or as a filling for wraps or sandwiches.