🌟 Vegan Cajun Lunch: Mouthwatering Tempeh Jambalaya with Aromatic Spices & Creole Flavors

Ingredients

• 1 cup tempeh, diced
• 2 cup vegetable broth
• 1 cup uncooked long-grain rice
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 1 tsp dried thyme
• 1 tsp Creole seasoning
• 1 cup diced tomatoes
• 1/2 cup fresh parsley, chopped
• salt, to taste
• 1 tbsp vegetable oil

Instructions

1. 1

   In a large skillet or saucepan, heat a small amount of oil over medium heat.

2. 2

   Add the diced onion, bell peppers, and celery; sauté until softened, about 5 minutes.

3. 3

   Stir in the garlic, paprika, cayenne pepper, black pepper, thyme, and Creole seasoning; cook for 1 minute.

4. 4

   Add the tempeh to the skillet; cook until slightly browned, stirring occasionally.

5. 5

   Pour in the vegetable broth and bring to a boil.

6. 6

   Stir in the rice; reduce heat to low, cover, and simmer for about 18 minutes or until the rice is cooked.

7. 7

   Add the diced tomatoes and parsley; season with salt, as needed. Cook for an additional 2 minutes, then remove from heat.

8. 8

   Let the jambalaya sit for a few minutes before serving.