Red Bean and Tempeh Jambalaya

Name: Red Bean and Tempeh Jambalaya
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: tempeh; red onion; celery; green bell pepper; garlic; dark red kidney beans; diced tomatoes; crushed tomatoes; white miso paste; thyme; marjoram; Umami Sauce 2.0; red pepper flakes; cayenne; pippali; filé powder; cooked brown rice; parsley

A plant-based jambalaya built on diced steamed tempeh, dark red kidney beans, diced and crushed tomatoes, and a holy-trinity soffritto of onion, celery, and bell pepper, seasoned with thyme, marjoram, cayenne, and optional filé powder, served over brown rice. A Louisiana-style one-pot main.

From The How Not to Age Cookbook

Prep: 15 min
Cook: 45 min
Total: 1 h
Yield: 6 servings
Category: Main Course

Nutrition (estimated)

per about 1.5 cups

Calories: 400 kcal
Protein: 22 g
Fat: 6 g
Carbs: 66 g
Fiber: 14 g
Sugar: 7 g
Sodium: 290 mg

Ingredients

tempeh
red onion
celery
green bell pepper
garlic
dark red kidney beans
diced tomatoes
crushed tomatoes
white miso paste
thyme
marjoram
Umami Sauce 2.0
red pepper flakes
cayenne
pippali
filé powder
cooked brown rice
parsley

Tempeh Kidney Beans Brown Rice

Instructions

Steam tempeh 10 min; dice into ½-inch cubes.
Sauté red onion, celery, bell pepper, and garlic in ½ cup water, covered, 8 min. Add tempeh; cook 5 min.
Stir in beans, diced and crushed tomatoes, miso mixture, thyme, marjoram, Umami Sauce 2.0, red pepper flakes, cayenne, pippali, and filé powder.
Cover and simmer 20 min. Stir in cooked rice; cook uncovered 5–10 min. Serve with parsley.