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Rice & Peas With Tempeh

Rice & Peas With Tempeh recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 1014.5
Dietary: Gluten-free, Vegan, Vegetarian
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
  • 2 cup Uncooked brown rice
  • 1/2 cup Unsweetened coconut
  • 2 1/2 tablespoon Oil
  • 4 cup Water
  • 1/2 Cinnamon Stick
  • 2 cup Cooked black-eyed peas
  • 3 Bay Leaves
  • 1 md Onion, chopped
  • 3 Garlic Cloves, minced
  • 1/4 cup Vegetable oil
  • 1/2 small Chili
  • 1/2 Red Or green bell pepper
  • 8 ounce Tempeh, cubed
  • 1 pn Fennel seeds
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 2 Scallions, chopped
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.

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.

Keywords: rice, peas, tempeh, coconut, vegan, gluten-free, caribbean, main course, plant-based, comfort food, healthy, spiced
Read it online: https://www.chefs-mate.com/recipe/rice-peas-with-tempeh/