Autumn/Winter, Dinner, Gluten Free Vegan, Lunch, Spring/Summer

Tempeh Jambalaya

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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!

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Tempeh Jambalya

Vegan | Gluten-free | Nut-free |Sugar-free

serves- 6-8

Ingredients:

•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)

Instructions:
In a large pot on medium heat, add broth/oil and cook tempeh until golden brown, about 3 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!

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Dinner, Gluten Free Vegan, Grain Free, Lunch, Spring/Summer

White Bean Veggie Soup

 

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This flavorful, hearty soup was one of the first recipes I created when I started cooking for myself. I was throwing things together in a frenzy one evening when I just so happened to create something pretty delicious, and it has since become a favorite recipe of ours. I never get bored with it.

Until my mid 20’s all I knew how to “cook” was pasta and ramen. When I found out about all my food allergies I knew that had to change. I was clueless about how to make a healthy, simple recipe that wasn’t packaged or processed, the result of growing up with the SAD (Standard American Diet). I grew up with my Brazilian mom always cooking beans, but for some reason my picky childhood, and young adult self shied away from all beans for admittedly way too long.

Now beans are a staple in my diet, as they probably are in most vegans diets due to the high protein, fiber, and array of nutrients beans so generously provide. Plus, they’re so good! I seriously missed out on some yummy bean recipes over the years, but this is one of the many bean recipes that makes up for that.

This soup can be made with any white beans- navy beans, great northern beans, cannelini beans, it’ll all be good. With all the incredibly healthy vegetables and spices that accompany and compliment the beans, this soup is as darn delicious as it is darn nutritious


White Bean Veggie Soup

Vegan, Gluten-Free, Grain-Free, Nut-Free, Soy-Free

ingredients:

•1 cup navy beans, soaked overnight (or white bean of choice)
•3 cups vegetable broth
•2 tbsp extra virgin olive oil
•2-3 cloves garlic, minced
•1 onion, diced, optional 
•1-2 fresh tomatoes, seeded and diced
•1-2 zucchinis &/or golden squash, quartered
•1 red bell pepper, diced
•1 green bell pepper, diced
•2 tsp ground turmeric 
•2 tsp ground cumin 
•2 tsp dried thyme 
•salt & pepper to taste
•2 bay leaves

instructions:

Heat oil in a large sauce pan over medium heat. Add onion and garlic and cook, stirring often for about 1 minute. Add tomatoes, zucchini, bell peppers, and seasoning, cover and simmer, stirring occasionally, for 15 minutes. Add drained beans; stir to coat well with the veggie mixture. Add broth and bring to a boil. Reduce heat to low, cover and simmer until the beans are tender; around 60-120 minutes. Enjoy!