Ingredients for Tempeh Creole Over Brown Rice
- 1 splash soy sauce (optional)
- 1 tablespoon creole seasoning
- Fresh Ginger
- 2 garlic cloves, minced
- Kombu Seaweed
- 1 (8 ounce) package tempeh, crumbled or cubed
- All Purpose Flour
- Sea Salt
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped, 1 red bell pepper, chopped
- Celery
- 1 (14.5 ounce) can diced tomatoes, undrained
- 2 garlic cloves, minced
- Bay Leaves
- Dried Thyme
- Dried Oregano
- Dried Basil
- Dry Red Wine
- 1/4 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- green onions, for garnish (optional)
- fresh parsley, for garnish (optional)
- 1 cup brown rice
- 1 teaspoon paprika
- 1 cup vegetable broth
- 1 splash worcestershire sauce (optional)
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How to Make Tempeh Creole Over Brown Rice
- Rinse 1 cup of brown rice and cook according to package directions. Set aside.
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook until softened, about 5 minutes.
- Add 1 green bell pepper, chopped, and 1 red bell pepper, chopped, and cook for another 5 minutes.
- Stir in 1 tablespoon of creole seasoning, 1 teaspoon of paprika, 1/2 teaspoon of cayenne pepper (optional), and 1/4 teaspoon of black pepper.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, 1 cup of vegetable broth, and 1 (8 ounce) package of tempeh, crumbled or cubed.
- Bring to a simmer, reduce heat to low, cover, and braise for 30-40 minutes, or until the tempeh is tender and the sauce has thickened slightly.
- Taste and adjust seasoning as needed. Add a splash of soy sauce or Worcestershire sauce for extra depth of flavor if desired.
- Serve the tempeh creole over the cooked brown rice. Garnish with fresh parsley or green onions, if desired.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
21g
Fat
14g
Carbs
9g
