Vegan Jambalaya with Tenpeh and Black Rice
Sometimes I just start cooking whatever I feel like and let that turn into something, which is how I came up with my dinner last night!
First I cooked oyster and shiitake mushrooms 🍄🟫 then one whole diced onion 🧅 next I chopped and added celery and carrots 🥕 last I added a chopped fresh tomato 🍅 and seasoned everything with cumin, paprika, soy sauce, thyme and garlic powder 🧄
I already cooked kidney beans 🫘 and black rice 🌾 earlier in the day since they take a long time to prepare. So I added the vegetables to the beans and about 3 cups of water. Last I fried some soy sauce flavored tempeh and chopped them up and tossed in the black rice. I let that all stew together for a few minutes before I devoured 2 helpings!
I really surprised myself with how well this came out. The tempeh adds a nice chewiness that compliments the beans and rice really well 💜
@Lemon8 Food #lemon8food #jambalaya #veganrecipes #vegan #stew
Vegan Jambalaya is a fantastic dish that showcases bold flavors and wholesome ingredients. This variation with tempeh and black rice not only enhances the texture but also boosts the nutritional value. Tempeh is a fermented soy product that contributes to a great source of protein and probiotics, making it an excellent choice for vegans. When preparing your jambalaya, consider using vegetable broth in place of water to intensify the flavors. You can also customize your recipe by adding your favorite vegetables such as bell peppers or zucchini for extra color and nutrients. Pair this delightful jambalaya with a fresh avocado salad or some crusty bread to make it a complete meal. Storing leftovers is easy; simply keep them in an airtight container in the fridge for up to three days. Reheating is a breeze, and the flavors often deepen, making it even tastier upon the second serving. Thus, whether you're cooking for yourself or entertaining friends, this Vegan Jambalaya will be a hit and leave everyone craving more!