Cajun Tempeh and Rice

Ingredients

• 16 oz tempeh
• 1½ cup long-grain white rice
• 3 cup vegetable broth
• 1 bell pepper
• 2 celery stalks
• 1 yellow onion
• 3 garlic cloves
• 14½ oz canned diced tomatoes
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ¼ tsp cayenne pepper (optional)
• 2 tbsp vegetable oil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley (optional)
• 2 green onions (optional)

Steps

1. Dice the bell pepper, celery, and onion into small pieces. Mince the garlic. Crumble the tempeh into small, bite-sized pieces.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the crumbled tempeh and cook, stirring occasionally, until browned and slightly crispy, about 7-10 minutes. Remove tempeh and set aside.
3. Add the diced bell pepper, celery, and onion to the same pot. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the Cajun seasoning, smoked paprika, dried thyme, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly.
5. Add the diced tomatoes (undrained), vegetable broth, and rice to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid has been absorbed.
6. Stir the cooked tempeh back into the rice mixture. Fluff with a fork. Taste and adjust seasonings as needed.
7. Garnish with fresh parsley and sliced green onions, if desired, before serving.