Tempeh Creole Over Brown Rice Recipes

TEMPEH CREOLE OVER BROWN RICE

Steps:

• Combine the soy sauce, 2 tbls. Creole seasoning, ginger, garlic, kombu, and 6 cups of water in a large pot and bring to a boil.
• Cut each slab of tempeh on the bias into 1/4" slices. Place the tempeh in the boiling broth, reduce the heat, and simmer for 45 minutes. Remove the tempeh with a slotted spoon to a plate and reserve the cooking liquid. In a mixing bowl, stir the remaining 2 tbls. Creole seasoning and the flour together. Dredge each piece of tempeh in the mixture, coating it well.
• Place a large saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. Add the tempeh, in batches if necessary, and cook until well browned, 2-3 minutes on each side. Remove from the pan and set aside.
• Add the onion, bell pepper, and celery to the pan. Cook, stirring frequently for about 5 minutes, until the veggies are just softened. add the tomatoes and garlic. Cook for 3 minutes.
• Add the reserved tempeh cooking liquid, bay leaves, thyme, oregano, basil, and wine. Season with salt, black pepper, and cayenne to taste. Gently return the tempeh to the pan, placing them down into the liquid. Bring to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaves.
• Serve in individual bowls over the rice, garnished with the scallion and parsley. Enjoy!

VEGAN JAMBALAYA

Steps:

• Bring 2 1/2 cups water to a simmer in a saucepan. Stir in the rice; cover and cook at a gentle, steady simmer until the water is absorbed, about 35 minutes.
• Slice the sausage links 1/4 inch thick. Heat just enough of the oil to lightly coat the bottom of a large, nonstick skillet. Cook the sliced sausages ver medium-high heat, gently turning them until all sides are golden brown. Remove from the heat and set aside until needed.
• Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, and bell pepper, and continue to sauté until all the vegetables are lightly browned.
• Add the remaining ingredients except the salt. Bring to a simmer, then cover and simmer gently for 15 to 20 minutes.
• Combine the skillet mixture with the hot cooked rice and sausage pieces in a large serving bowl and toss together thoroughly.
• Season to taste with salt (and a bit more cayenne if you'd like a spicier dish) and serve at once.

BROWN RICE, NUT & TEMPEH CASSEROLE

Steps:

• Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
• Cool tempeh, remove bay leaf, reserve the stock.
• Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
• Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes.
• Add tempeh and cook for a few minutes more.
• Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
• Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
• Serve.
• If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.

TEMPEH CREOLE

Steps:

• • Combine all the ingredients for the marinade. • Cut each pack of tempeh into 12 thin slices on a bias and simmer in the marinade for minimum of 45 minutes. Remove the tempeh and reserve the marinade liquid. • In a mixing bowl, add the Creole seasoning and flour and mix well. Dredge the tempeh, coating completely. • Heat a large pan and add the canola oil. When the oil is hot, brown the tempeh on both sides. Remove from the pan and set aside. (Might need to do this in two batches.) • Add the onions, bell peppers, and celery. Cook for 5 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, for about 3 more minutes. Add the tempeh back into the pan along with bay leaves, thyme, oregano, basil, marinade liquid, and wine. Season with salt, cayenne pepper, and black pepper. Bring the liquid to a simmer, and cook for about 1/2 hour. Remove the bay leaves before you serve. Garnish with green onions and parsley.