Cajun Red Beans and Rice with Smoky Tempeh
Smoky crumbled tempeh simmers with kidney beans and black-eyed peas in a spiced Cajun tomato sauce, brightened with a splash of vinegar and served over fluffy long-grain rice.
15m prep · 40m cook · 4 servingsGluten-Free
Ingredients
- 2 packages Tempeh
- 1 can (15 oz) Canned Kidney Beans
- 1 can (15 oz) Canned Black-eyed Peas
- 2 stalks Celery
- 1 whole Green Bell Pepper
- 1 whole Yellow Onion
- 3 cloves Garlic
- 2 tbsp Tomato Paste
- 2 cups Vegetable Broth
- 1 tsp Smoked Paprika
- 1 tsp Dried Thyme
- ¼ tsp Cayenne Pepper
- 1 tbsp Tamari
- 1 tbsp Apple Cider Vinegar
- 1 ½ cups White Rice
- 2 ½ cups Water
- 1 tsp Salt
- ¼ tsp Black Pepper
- ¼ cup Pumpkin Seeds
- 2 stalks Green Onion
- 1 tbsp Olive Oil
Instructions
Estimated nutrition (per serving)
Calories730 kcal
Protein42g
Carbs91g
Fat22g
Fiber22g
Sodium1068mg
Sugar6g