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    You are in: Home / Recipes / Tempeh Creole over Brown Rice Recipe
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    Tempeh Creole over Brown Rice

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hrs 30 mins

    Sharon123's Note:

    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!

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    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Serve in individual bowls over the rice, garnished with the scallion and parsley. Enjoy!

    Ratings & Reviews:

    • on October 11, 2012


      I, too, made this recipe from my "The Conscious Cook" cookbook. It was fabulous! I really loved it, DH said he liked it, and we are looking forward to having it again. Braising the tempeh gives it a great texture/flavor. I also concur with the other reviewer's comment about the salt. Looked all over for the kombu, and finally found it at Plum Market.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2010


      This is from Tal Ronnen's latest cookbook, The Conscious Cook. I made it last weekend - QUITE tasty, but watch the salt. I used a creole seasoning that wasn't low-sodium, and I about pushed the salt level too high. Otherwise a great vegan dish!!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Tempeh Creole over Brown Rice

    Serving Size: 1 (3002 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 340.3
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 2.9 g
    Cholesterol 0.0 mg
    Sodium 1369.4 mg
    Total Carbohydrate 27.0 g
    Dietary Fiber 3.0 g
    Sugars 5.4 g
    Protein 19.3 g

    The following items or measurements are not included:

    fresh ginger

    kombu seaweed

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