“Vegan Cajun Breakfast Delight: A Mouthwatering Sensory Experience!”

Allergens

N/A (but note that this recipe uses nutritional yeast and olive oil)

Ingredients

• 2 cups tempeh, crumbled
• 1/4 cup nutritional yeast
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black salt (for that 'eggy' flavor)
• 1 tbsp olive oil
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1/2 cup sliced cremini mushrooms
• 2 cups cooked rice, preferably jasmine or basmati
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. In a medium bowl, mix the crumbled tempeh with nutritional yeast, smoked paprika, garlic powder, onion powder, and black salt. Set aside.
2. Heat olive oil in a large skillet over medium heat. Add diced bell peppers, onions, and sliced cremini mushrooms. Sauté until tender, about 5 minutes.
3. Add the seasoned tempeh to the skillet with the sautéed vegetables. Cook for another 7 8 minutes or until the tempeh is golden brown and crispy.
4. Stir in the cooked rice and cook for an additional 2 3 minutes, ensuring everything is well combined. Season with salt and pepper, as needed.
5. Serve hot, garnished with fresh parsley.

Chef’s Insight

To achieve that perfect Cajun flavor, be generous with the smoked paprika and black salt. They bring depth to this dish while making it vegan-friendly.

Notes

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