Rice & Peas With Tempeh
Description
This hearty dish combines brown rice and black-eyed peas with coconut milk and warm spices like cinnamon and fennel. It is served alongside sautéed tempeh, onions, garlic, and bell peppers for a complete, protein-rich meal. The result is a flavorful, comforting, and satisfying vegan 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.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1014.5kcal
- % Daily Value *
- Total Fat 56.6g88%
- Saturated Fat 14.8g74%
- Cholesterol 0.0mg0%
- Sodium 5210.5mg218%
- Total Carbohydrate 129.8g44%
- Dietary Fiber 44.3g178%
- Sugars 12.7g
- Protein 24.2g49%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
rice, peas, tempeh, coconut, vegan, gluten-free, caribbean, main course, plant-based, comfort food, healthy, spiced
