Rice And Peas With Tempeh
Description
This hearty dish combines aromatic brown rice and tender black-eyed peas with savory, spiced tempeh. The rice is cooked with coconut and cinnamon for a rich, warm flavor, while the tempeh is sautéed with bell peppers and garlic for a satisfying protein component. It is a gluten-free, vegan meal that serves as a comforting and nutritious main course.Ingredients
Directions
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Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly.
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Add water & cinnamon stick.
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Cover pot & bring to a boil.
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Reduce heat & simer for 40 minutes, or till all the water has evaporated.
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Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted water for 20 minutes or till tender.
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Drain & remove bay leaves.
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Keep warm.
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Saute onion & garlic in oil til lonions soften.
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Stir in chili & bell pepper & saute for a couple of minutes.
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Add the tempeh, fennel, salt & pepper & lower heat.
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Stir frequently & cook covered til the tempeh is golden brown & a littel crisp.
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Combine all the ingredients & serve with hot sauce.
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Alternately, combine everything & toss in a moderate oven for 10 minutes to warm everything through.
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Top with scallions.
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"Sundays at Moosewood Restaurant Cookbook"
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 808.0kcal
- % Daily Value *
- Total Fat 27.5g43%
- Saturated Fat 10.8g54%
- Cholesterol 0.0mg0%
- Sodium 57.1mg3%
- Total Carbohydrate 142.4g48%
- Dietary Fiber 39.0g156%
- Sugars 11.3g
- Protein 21.9g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, baking, bay, bell, black, blackeyed, boiling, brown, chili, chopped, cinnamon, cloves, coconut, cooked, cubed, fennel, garlic, green, leaves, main
