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Rice And Peas With Tempeh

Rice and Peas With Tempeh recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 808.0
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 2 cups Uncooked brown rice
  • 1/4 cups Vegetable oil
  • 1/2 cups Unsweetened coconut 1/2 sm Chili
  • 2 1/2 tablespoons Oil
  • 1/2 whole Red or green bell pepper
  • 4 cups Water
  • 8 oz Tempeh, cubed
  • 1/2 whole Cinnamon stick 1 pn Fennel seeds
  • 2 cups Cooked black-eyed peas
  • 1 teaspoons Salt
  • 3 whole Bay leaves
  • 1/2 teaspoons Black pepper
  • 1 md Onion, chopped
  • 2 whole Scallions, chopped
  • 3 whole Garlic cloves, minced
Directions
  1. 1
    Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly.
  2. 2
    Add water & cinnamon stick.
  3. 3
    Cover pot & bring to a boil.
  4. 4
    Reduce heat & simer for 40 minutes, or till all the water has evaporated.
  5. 5
    Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted water for 20 minutes or till tender.
  6. 6
    Drain & remove bay leaves.
  7. 7
    Keep warm.
  8. 8
    Saute onion & garlic in oil til lonions soften.
  9. 9
    Stir in chili & bell pepper & saute for a couple of minutes.
  10. 10
    Add the tempeh, fennel, salt & pepper & lower heat.
  11. 11
    Stir frequently & cook covered til the tempeh is golden brown & a littel crisp.
  12. 12
    Combine all the ingredients & serve with hot sauce.
  13. 13
    Alternately, combine everything & toss in a moderate oven for 10 minutes to warm everything through.
  14. 14
    Top with scallions.
  15. 15
    "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.

Keywords: american, baking, bay, bell, black, blackeyed, boiling, brown, chili, chopped, cinnamon, cloves, coconut, cooked, cubed, fennel, garlic, green, leaves, main
Read it online: https://www.chefs-mate.com/recipe/rice-and-peas-with-tempeh/