Vegan Cajun Lunch: Mouthwatering Tempeh Jambalaya with Creole Gravy

Allergens

None

Ingredients

• 2 cups cooked tempeh, cubed
• 2 cups long
• grain white rice, uncooked
• 1 cup diced bell peppers
• 1 cup diced onions
• 1 cup diced celery
• 1 cup vegetable broth
• 1/4 cup tomato paste
• 1/4 cup Cajun seasoning
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large pan, heat the olive oil over medium heat. Add diced onions, bell peppers, and celery, sauté until softened.
2. Stir in tomato paste, Cajun seasoning, salt, and pepper. Cook for 2 3 minutes, allowing flavors to meld.
3. Add the vegetable broth, bring to a simmer. Lower heat and let it cook gently for about 10 minutes, until thickened.
4. In a separate pan, cook the tempeh cubes over medium heat for 5 7 minutes or until golden brown.
5. Combine cooked tempeh and Creole gravy in a large bowl, mix well.
6. Cook rice according to package instructions, then combine with the tempeh mixture.
7. Serve hot, garnished with fresh parsley and a dash of Cajun seasoning.

Chef’s Insight

This recipe allows you to enjoy the rich flavors of Cajun cuisine without compromising on dietary restrictions. The combination of spices, vegetables, and tempeh creates a satisfying mouthfeel and aroma.

Notes

Feel free to adjust the spice level according to your preference.