Tempeh Creole Over Brown Rice Food

TEMPEH CREOLE OVER BROWN RICE

Tempeh Creole over Brown Rice image

Tempeh has a nutty texture and is perfect for stews. This is a New Orleans style dish, the tempeh is braised to soak up the Creole seasonings. Enjoy!

Provided by Sharon123

Categories Beans

Time 2h

Yield 6-8

Number Of Ingredients 24

Ingredients

8 tablespoons soy sauce (use shoyu if possible)
4 tablespoons low salt creole seasoning
1 inch piece fresh ginger, sliced 1/2-inch thick
2 garlic cloves, sliced
2 one inch pieces kombu seaweed
2 (8 ounce) packages tempeh
1/2 cup all-purpose flour
sea salt
4 tablespoons vegetable oil (more if needed)
2 cups onions, chopped
1 cup bell pepper, chopped (your choice of color)
1 cup celery, chopped
2 cups fresh tomatoes, seeded, chopped
1 tablespoon garlic, minced
5 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup dry red wine
fresh ground black pepper
ground cayenne pepper
3 tablespoons scallions, chopped
2 tablespoons fresh parsley, chopped
brown rice, cooked (or white)

Steps:

Combine the soy sauce, 2 tbls. Creole seasoning, ginger, garlic, kombu, and 6 cups of water in a large pot and bring to a boil.
Cut each slab of tempeh on the bias into 1/4" slices. Place the tempeh in the boiling broth, reduce the heat, and simmer for 45 minutes. Remove the tempeh with a slotted spoon to a plate and reserve the cooking liquid. In a mixing bowl, stir the remaining 2 tbls. Creole seasoning and the flour together. Dredge each piece of tempeh in the mixture, coating it well.
Place a large saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect. Add the tempeh, in batches if necessary, and cook until well browned, 2-3 minutes on each side. Remove from the pan and set aside.
Add the onion, bell pepper, and celery to the pan. Cook, stirring frequently for about 5 minutes, until the veggies are just softened. add the tomatoes and garlic. Cook for 3 minutes.
Add the reserved tempeh cooking liquid, bay leaves, thyme, oregano, basil, and wine. Season with salt, black pepper, and cayenne to taste. Gently return the tempeh to the pan, placing them down into the liquid. Bring to a simmer and cook, uncovered, for 30 minutes. Remove the bay leaves.
Serve in individual bowls over the rice, garnished with the scallion and parsley. Enjoy!

CREOLE RICE

Creole Rice image

I've found a fast and fantastic way to turn leftover rice into a spectacular side dish. I spice it up with Creole seasoning and pepper to give it a boost of flavor, then sprinkle it with paprika for color. Rest assured that no one will figure out the zippy combination is a "second-day dish".

Provided by Taste of Home

Categories Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 4

Ingredients

1/4 cup butter, cubed
1 teaspoon Creole seasoning
1/8 teaspoon pepper
2 cups cooked long grain rice

Steps:

In a small saucepan, melt butter; add Creole seasoning and pepper. Cook over medium heat for 3 minutes. Stir in rice. Cover and heat through.

Nutrition Facts : Calories 203 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 282mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

BROWN RICE, NUT & TEMPEH CASSEROLE

Brown Rice, Nut & Tempeh Casserole image

This recipe is from "The Tempeh cook book" by Dorothy Bates. It is wonderful hot or cold. The flavor is heavenly and it is so good it makes people think that being a vegetarian isn't so bad after all!The comment beside the recipe is"This is good enough to serve with pride for Thanksgiving day dinner"

Provided by Bergy

Categories One Dish Meal

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

8 ounces tempeh
1 bay leaf
1 cup vegetable stock
1 cup brown rice, rinsed
2 cups vegetable stock
2 tablespoons tamari
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon garlic powder (or more) or 2 large garlic cloves (or more)
2 tablespoons olive oil
1 large onion, chopped
1 cup celery, chopped
3/4 cup pecans, chopped
1/4 cup parsley, minced

Steps:

Put the tempeh in a saucepan, add bay leaf and half the veggie stock. Cover and simmer 10 minutes.
Cool tempeh, remove bay leaf, reserve the stock.
Cook rice until tender in 2 cups veggie stock, about 40 minutes. If any stock left, reserve and add to final baking.
Grate, crumble or cut small the tempeh and combine with: tamari, marjoram, thyme and garlic Heat skillet and saute in the olive oil, onion and celery about 10 minutes.
Add tempeh and cook for a few minutes more.
Mix rice, onions, celery, pecans parsley and left over liquid from cooking tempeh. Spoon into a lightly oiled baking dish.
Cover and bake at 350°F for 15 minutes. Remove cover and bake another 15 minutes.
Serve.
If you wish to make this casserole ahead and do the final baking before serving: Cover and refrigerate, bring to room temp and then bake covered for 30 minutes.

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