Cajun-Inspired Vegan Jambalaya

A delightful and hearty plant-based twist on the traditional Jambalaya, featuring a delectable blend of Cajun spices, fresh vegetables, and protein-rich tempeh, perfect for health-conscious food enthusiasts.

Prep time: 15 minutes
Cook time: 45 minutes
Serves: 4

Ingredients

1 tbsp olive oil

1 large onion, diced

1 green bell pepper, chopped

1 red bell pepper, chopped

2 stalks celery, sliced

4 cloves garlic, minced

1 cup uncooked long-grain brown rice

1 can (15 oz) diced tomatoes

2 cups vegetable broth

1 cup water

1 tbsp Cajun seasoning

1 tsp smoked paprika

1/2 tsp dried thyme

1/2 tsp dried oregano

1/4 tsp cayenne pepper (optional)

1 block (8 oz) tempeh, cubed

1 cup frozen okra

1/2 cup chopped green onions

Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat.

2. Add onion, green bell pepper, red bell pepper, and celery. Sauté until vegetables are softened, about 5 minutes.

3. Stir in garlic and cook for another minute until fragrant.

4. Add rice to the skillet and stir well to coat with oil and vegetables.

5. Pour in diced tomatoes, vegetable broth, and water. Stir to combine.

6. Add Cajun seasoning, smoked paprika, thyme, oregano, and cayenne pepper. Mix thoroughly.

7. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 minutes.

8. Stir in tempeh and okra. Cover and cook for an additional 15-20 minutes, or until rice is tender and liquid is absorbed.

9. Season with salt and pepper to taste. Garnish with green onions before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat in a skillet over medium heat, adding a splash of water or broth as needed, or microwave on medium power until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.