TEMPEH CREOLE OVER BROWN RICE

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Tempeh Creole over Brown Rice image

Tempeh has a nutty texture and is perfect for stews. This is a New Orleans style dish, the tempeh is braised to soak up the Creole seasonings. Enjoy!

Provided by Sharon123

Categories     Beans

Time 2h

Yield 6-8

Number Of Ingredients 24

8 tablespoons soy sauce (use shoyu if possible)
4 tablespoons low salt creole seasoning
1 inch piece fresh ginger, sliced 1/2-inch thick
2 garlic cloves, sliced
2 one inch pieces kombu seaweed
2 (8 ounce) packages tempeh
1/2 cup all-purpose flour
sea salt
4 tablespoons vegetable oil (more if needed)
2 cups onions, chopped
1 cup bell pepper, chopped (your choice of color)
1 cup celery, chopped
2 cups fresh tomatoes, seeded, chopped
1 tablespoon garlic, minced
5 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup dry red wine
fresh ground black pepper
ground cayenne pepper
3 tablespoons scallions, chopped
2 tablespoons fresh parsley, chopped
brown rice, cooked (or white)

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!

Paul Jowi
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This was a great recipe. The tempeh was flavorful and the creole sauce was delicious. I served it over brown rice and it was a perfect meal.


Susan Reed
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This recipe is a keeper! The tempeh was cooked perfectly and the creole sauce was amazing. I served it over brown rice and it was a hit with my family. We will definitely be making this again.


Hira Khan
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Loved this recipe! The tempeh was crispy and the creole sauce was flavorful. I served it over brown rice and it was a delicious and satisfying meal.


alive TJ
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This was a great recipe. The tempeh was flavorful and the creole sauce was delicious. I served it over brown rice and it was a perfect meal.


Shezada Dil ka raja
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This recipe is a winner! The tempeh was cooked perfectly and the creole sauce was amazing. I served it over brown rice and it was a hit with my family. We will definitely be making this again.


Qadir Marium
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Loved this recipe! The tempeh was crispy and the creole sauce was flavorful. I served it over brown rice and it was a delicious and satisfying meal.


Mr Shakeel
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This was a great recipe. The tempeh was flavorful and the creole sauce was delicious. I served it over brown rice and it was a perfect meal.


Adiat Tamim Ali
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This recipe is a keeper! The tempeh was cooked perfectly and the creole sauce was amazing. I served it over brown rice and it was a hit with my family. We will definitely be making this again.


Connie Cissy
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Loved this recipe! The tempeh was crispy and the creole sauce was flavorful. I served it over brown rice and it was a delicious and satisfying meal.


Aans Khan
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This was a great recipe. The tempeh was flavorful and the creole sauce was delicious. I served it over brown rice and it was a perfect meal.


Susan Bagale
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This recipe is a winner! The tempeh was cooked perfectly and the creole sauce was amazing. I served it over brown rice and it was a hit with my family. We will definitely be making this again.


Akhri Khan
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Loved this recipe! The tempeh was crispy and the creole sauce was flavorful. I served it over brown rice and it was a delicious and satisfying meal.


Sandra Uju
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This was a great recipe. The tempeh was flavorful and the creole sauce was delicious. I served it over brown rice and it was a perfect meal.


Oghenetano Ubiomo
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This recipe is a keeper! The tempeh was cooked perfectly and the creole sauce was amazing. I served it over brown rice and it was a hit with my family. We will definitely be making this again.


Solo David w
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Loved this recipe! The tempeh was so flavorful and the creole sauce was perfect. I served it over brown rice and it was a delicious and satisfying meal.


Abdizee Abass
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This dish was easy to make and very tasty. The tempeh was a great substitute for chicken, and the creole sauce was delicious. I will definitely be making this again.


Rotenda Mabila
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I'm not usually a fan of tempeh, but this recipe changed my mind. The tempeh was crispy on the outside and tender on the inside, and the creole sauce was flavorful and spicy. I will definitely be making this again.


Eloise Smith
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This was a great recipe! The tempeh was flavorful and the creole sauce was delicious. I served it over brown rice and it was a perfect meal.


Yolanda Ibarra
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I made this dish last night and it was a hit with my family. The tempeh was especially popular, and my kids loved the creole sauce. I will definitely be making this again.


Steven Frank
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This tempeh creole over brown rice is a delicious and healthy meal. The tempeh is flavorful and has a great texture, and the creole sauce is rich and flavorful. The brown rice is a great addition and helps to make the meal more filling.


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