Ok y’all, this recipe is another one that I’ve had up my sleeve for quite some time and I’m so excited to finally share it with you!
I love cajun food, it’s one of my absolute favorite types of cuisines. Except, with the heat level turned down a notch lol. I just can’t tolerate flaming hot dishes! Anyone who’s familiar with cajun food knows it’s almost always very spicy, and if it’s not it’s at least a little spicy? So I adjust the spicyness to my liking, easy peasy.
Tempeh is one of my favorite proteins. It’s got a good consistency to it which give it a great bite. I also love the flavor, although sometimes it does tend to be a little on the bitter side, but I don’t mind that. If you tend to not like the bitter taste (which I thiiink gets stronger the longer your tempers been sitting around…anyone?), you could always steam the tempeh for a few minutes before marinating to neutralize the bitterness. Still, I think tempeh is delicious, as well as nutritious, which is why it’s my go to protein other than good ole beans 🙂 The fermentation process makes tempeh healthier, and it becomes like a probiotic food which is good for our guts. I could stand to eat more of it honestly!
So since I have a special place in my heart for Tempeh, I naturally thought to substitute the meat from the classic Jambalaya with the fermented soy cakes. I’ve made vegan jambalaya with homemade sausage, which was great but took a lot of energy and time to make. I have yet to find a store bought sausage that’s both vegan AND gluten free, since they all seem to use wheat gluten as a main ingredient 💁🏻 so for those like myself who have a gluten allergy, I created this Tempeh version of Jambalaya, with all the same bells and whistles as the classic, such as the holy trinity and sweet bell peppers, but sans the animal flesh. The result…deliciousness! This is definitively a dish I’ll be keeping in rotation during the summer/early fall when peppers are in season!
Vegan | Gluten-free | Nut-free |Sugar-free
•8 oz gluten-free tempeh
•Splash of vegetable broth or 1 tbsp EVOO
•3 tsp cajun seasoning
•1 tbsp paprika (smoked or sweet)
•1/2-1 tsp old bay/seafood seasoning
•1/4-1 tsp cayenne powder*
•1 large onion, diced
•1-2 garlic cloves, minced
•3 celery ribs, chopped
•1 green bell pepper, diced
•1 red bell pepper, diced
•1 cup brown rice (uncooked)
•2 cups vegetable broth
•28 oz diced tomatoes
•Salt, to taste
*Notes- adjust cayenne acorrding to your spicy tooth (1/4 tsp is relatively mild in this dish)
In a large pot on medium-high heat, add broth/oil and cook tempeh until golden brown, about 3-4 minutes (cook longer if you like your tempeh a little browned).
Add the onion and garlic to the pot, continue cooking on medium heat about 3 minutes. Add the celery, bell peppers, spices, rice, veggie broth, and diced tomatoes in liquid, stir well to incorporate and allow to come to a boil. After coming to a boil put on lid and low heat, allow to simmer about 30 minutes or until the rice is tender (check your rice package for cook time).
Once the rice is tender, taste for seasoning – add salt to your liking. Enjoy!