Tempeh Creole Over Brown Rice
Elevate your dinner game with this hearty and flavorful Tempeh Creole Over Brown Rice, a plant-based twist on a Southern classic. Packed with bold Creole seasoning, smoky paprika, and a medley of diced vegetables, this vibrant dish features golden-browned tempeh simmered in a rich tomato-based sauce. Served over nutty brown rice, it’s a wholesome, vegan-friendly recipe that doesn’t skimp on comfort or spice. Perfect for weeknights, this one-pot wonder is ready in under an hour and offers layers of savory goodness in every bite. Top with fresh parsley and a squeeze of lemon for a bright finishing touch.
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Recipe Information
Ingredients
- 8 oz tempeh
- 1 cup brown rice
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 14 oz can diced tomatoes (canned, with juice)
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 1.5 tbsp Creole seasoning
- 1 tsp smoked paprika
- 0.5 tsp dry thyme
- 1 bay leaf
- 1 tbsp maple syrup
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
- 4 wedges lemon wedges (optional, for serving)
Instructions
Cook the brown rice: Rinse the rice under cold water. In a medium pot, combine 1 cup of brown rice and 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 35-40 minutes, or until the rice is tender and water is absorbed. Remove from heat and fluff with a fork.
Prepare the tempeh: Cut the tempeh into bite-sized cubes. To reduce bitterness, steam the tempeh for 10 minutes in a steamer basket over boiling water. Pat dry with a paper towel.
In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the tempeh cubes and cook for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced tomatoes (with their juice), vegetable broth, and tomato paste. Mix well.
Add the Creole seasoning, smoked paprika, dry thyme, bay leaf, maple syrup, salt, and black pepper. Stir to combine. Bring the mixture to a simmer.
Return the tempeh to the skillet and reduce heat to low. Simmer uncovered for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.
Discard the bay leaf. Taste and adjust seasoning if needed.
To serve, spoon a generous portion of brown rice onto a plate or bowl. Ladle the tempeh Creole over the rice. Garnish with freshly chopped parsley and serve with a lemon wedge, if desired.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 12.1 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
