This West Indian-inspired dish brings the comforting flavors of the Caribbean to your table. The rice is cooked with unsweetened coconut and spices, creating a fragrant, fluffy base that pairs perfectly with tender black-eyed peas. Crispy, golden tempeh cubes provide a satisfying protein punch and hearty texture. Aromatic aromatics like garlic, onion, chile, and fennel add depth, while scallions provide a fresh finish. This meal is vibrant, filling, and naturally vegan. It&# 226;ÂÂs ideal for weeknight dinners, potlucks, or when you crave something soulful and exotic. The combination of earthy peas, sweet coconut, and savory tempeh creates a balanced plate that feels both rustic and refined. Serve it warm for a family-style feast or pack it for leftovers that taste even better the next day.
West Indian Rice & Peas With Tempeh
Description
This West Indian-inspired dish brings the comforting flavors of the Caribbean to your table. The rice is cooked with unsweetened coconut and spices, creating a fragrant, fluffy base that pairs perfectly with tender black-eyed peas. Crispy, golden tempeh cubes provide a satisfying protein punch and hearty texture. Aromatic aromatics like garlic, onion, chile, and fennel add depth, while scallions provide a fresh finish. This meal is vibrant, filling, and naturally vegan. It&# 226;ÂÂs ideal for weeknight dinners, potlucks, or when you crave something soulful and exotic. The combination of earthy peas, sweet coconut, and savory tempeh creates a balanced plate that feels both rustic and refined. Serve it warm for a family-style feast or pack it for leftovers that taste even better the next day.Ingredients
Directions
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Rinse the brown rice thoroughly. In a medium saucepan, heat 2 1/2 tablespoons of vegetable oil over medium heat.
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Add the rinsed rice and unsweetened grated coconut. Sauté for 2-3 minutes, stirring constantly until fragrant.
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Pour in 4 cups of water and add a cinnamon stick if desired. Cover the pot and bring the mixture to a rapid boil.
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Once boiling, reduce the heat to low to maintain a gentle simmer. Do not lift the lid.
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Simmer the rice for 40 minutes until tender and liquid is absorbed. Remove from heat and let stand covered for 5 minutes.
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While the rice cooks, place dried black-eyed peas in a pot of salted boiling water. Add 3 bay leaves.
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Boil the peas for 20-25 minutes until tender. Drain well and discard the bay leaves. Keep warm.
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In a large skillet, heat 1/4 cup of vegetable oil over medium heat. Add chopped onion and minced garlic.
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Sauté the onion and garlic until the onions are soft and translucent, about 3-4 minutes.
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Add sliced chile and chopped bell pepper to the skillet. Sauté for 2 minutes until slightly softened.
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Add cubed tempeh, fennel, salt, and pepper to the skillet. Stir to coat.
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Lower the heat and cook, stirring frequently, until the tempeh is crispy and golden brown on all sides.
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Fluff the cooked rice with a fork. Gently fold in the drained black-eyed peas and the crispy tempeh mixture.
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Stir in chopped scallions. Taste and adjust salt and pepper if needed. Serve warm.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 372.1kcal
- % Daily Value *
- Total Fat 20.7g32%
- Saturated Fat 9.7g49%
- Cholesterol 0.0mg0%
- Sodium 26.4mg2%
- Total Carbohydrate 40.6g14%
- Dietary Fiber 7.5g30%
- Sugars 5.8g
- Protein 7.4g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
