Jambalaya with Tempeh & Smoked Paprika

Name: Jambalaya with Tempeh & Smoked Paprika
Prep time: 15 min
Cook time: 40 min
Total time: 4 h 55 min
Cuisine: American
Ingredients: 8 ounces (227 g) tempeh; 1 garlic clove; 1 tablespoon liquid smoke; 1 teaspoon maple syrup; 2 onions; 4 stalks celery; 3 red bell peppers, stemmed and seeded; 1 red jalapeño or other fresh red chile; 1 red jalapeño or other fresh red chile; ¼ cup (60 ml) olive oil; 1 tablespoon smoked paprika; 1⅔ cups (300 g) brown rice; One 14.5-ounce (411 g) can diced tomatoes; 2 cups (480 ml) vegetable broth; 1 tablespoon agave syrup; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Parsley, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
5 hr

Appears in

Vegan Everything

By Nadine Horn and Jörg Mayer

Published 2019

About

We love the hearty flavors of Creole cuisine from Louisiana, especially jambalaya. Easily adaptable, smoky, spicy, and just plain tasty, this dish is a great way to use up vegetables hanging out in the fridge.

Ingredients

8 ounces (227 g) tempeh
1 garlic clove
1

Americas
United States
Main course
Gluten-free
Vegan
Louisiana

Method

Cut the tempeh into 1½-inch (4 cm) cubes. Mince the garlic. Put the garlic in a medium bowl with the liquid smoke, maple syrup, and salt. Mix well. Add the tempeh, stir to coat, cover the bowl, and marinate for 4 hours in the refrigerator, stirring after 2 hours.
Cut the onion, celery, and bell peppers into ¾-inch (20 mm) pieces. Finely chop the jalapeño.