Arroz con Tempeh

Name: Arroz con Tempeh
Cuisine: Spanish
Ingredients: Freshly ground black pepper; ½ cup fresh or thawed frozen peas; ½ cup fresh or thawed frozen peas; ⅓ cup tomato salsa; ¼ cup coarsely chopped pimiento-stuffed green olives; 2½ cups vegetable broth; 1 (14.5-ounce) can diced tomatoes, undrained; Salt; 8 ounces green beans, trimmed and cut into 1-inch pieces (about 2 cups); ¼ teaspoon saffron threads or ground turmeric; ½ teaspoon ground cumin; 1 cup uncooked long-grain brown rice; ¼ teaspoon saffron threads or ground turmeric; 2 garlic cloves, chopped; 1 red bell pepper, seeded and chopped; ½ teaspoon dried oregano; 8 ounces tempeh, steamed and cut into 1-inch pieces; 1 tablespoon olive oil or ¼ cup water; 1 medium-size onion, chopped; 1 tablespoon olive oil or ¼ cup water

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

The Firm, Meaty texture of tempeh is ideal in this vegan version of the Spanish classic arroz con pollo. If you’re not a fan of tempeh or want to go soy-free, this is also good made with either seitan or red beans.

Ingredients

1 tablespoon olive oil or ¼ cup water
1 medium-size onion

Europe
Spain
Stew
Vegan
Gluten-free

Method

Heat the oil or water in a large saucepan over medium heat. Add the onion and bell pepper and cook until the vegetables are softened, about 5 minutes. Add the garlic, tempeh, oregano, cumin, and saffron and sauté for 1 to 2 minutes longer. Stir in the rice, then add the tomatoes with their juices, broth, green beans, and salt to taste. Cover and simmer until the rice is