From www.veganchef.com with minor adjustments



JAZZMAN JAMBALAYA

1 - 8 oz. pkg. multigrain tempeh

1/4 cup olive oil, divided
1 1/2 tbsp creole seasoning, divided

2 tbsp tamari or soy sauce
1 1/2 c onion

1 c celery, diced
1 c green pepper & 1 c red pepper, destemmed, deseeded, & diced
1 c brown rice, rinsed

2 tbsp garlic, minced

2 c vegetable stock or water
2 c tomato, diced (or 1 - 14 oz. can diced tomatoes)
1 bay leaf

1 tsp salt
1 - 15 oz. can red beans, drained, and rinsed
1/2 c green onion, thinly sliced

1/4 c freshly chopped parsley



Using your fingers, crumble the tempeh into small pieces onto a plate.

In a large pot, saute the tempeh in 2 tbsp olive oil for 5 min.

Sprinkle 1 tbsp creole seasoning over the tempeh and saute an additional 1
minute.

Add the tamari, stir well to coat the tempeh, and continue to cook an
additional 2-3 minutes or until the liquid has evaporated.
Transfer the tempeh to a plate and set aside.
In the same pot, saute the onion, celery, green pepper & red pepper in the
remaining 2 tbsp olive oil for 5 minutes to soften.
Add the rice and garlic, stir well to combine, and continue to cook an
additional 2-3 minutes or until the rice turns opaque.
Add the vegetable stock, tomatoes, remaining Creole Seasoning, bay leaf, and
salt, and bring the mixture to a boil.
Cover, reduce the heat to low, simmer for about 35*** minutes or until the
rice is tender and most of the liquid is absorbed.
Remove the lid, add the reserved tempeh and remaining ingredients, stir well
to combine, and recover the pot.
Remove the pot from the heat and let sit for 10 minutes to allow the flavors
to blend.
Can be served as a side dish, main dish, or as a filling for wraps or
sandwiches.
Serves 6-8