Tempeh Creole Over Brown Rice

Elevate your dinner game with this hearty and flavorful Tempeh Creole Over Brown Rice, a plant-based twist on a Southern classic. Packed with bold Creole seasoning, smoky paprika, and a medley of diced vegetables, this vibrant dish features golden-browned tempeh simmered in a rich tomato-based sauce. Served over nutty brown rice, it’s a wholesome, vegan-friendly recipe that doesn’t skimp on comfort or spice. Perfect for weeknights, this one-pot wonder is ready in under an hour and offers layers of savory goodness in every bite. Top with fresh parsley and a squeeze of lemon for a bright finishing touch.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 oz tempeh
• 1 cup brown rice
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 2 stalks celery stalks, diced
• 3 cloves garlic, minced
• 1 14 oz can diced tomatoes (canned, with juice)
• 1 cup vegetable broth
• 2 tbsp tomato paste
• 1.5 tbsp Creole seasoning
• 1 tsp smoked paprika
• 0.5 tsp dry thyme
• 1 bay leaf
• 1 tbsp maple syrup
• 0.5 tsp salt
• 0.25 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional for garnish)
• 4 wedges lemon wedges (optional, for serving)

Directions

Step 1

Cook the brown rice: Rinse the rice under cold water. In a medium pot, combine 1 cup of brown rice and 2 cups of water. Bring to a boil, then lower the heat, cover, and simmer for 35-40 minutes, or until the rice is tender and water is absorbed. Remove from heat and fluff with a fork.

Step 2

Prepare the tempeh: Cut the tempeh into bite-sized cubes. To reduce bitterness, steam the tempeh for 10 minutes in a steamer basket over boiling water. Pat dry with a paper towel.

Step 3

In a large skillet or sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the tempeh cubes and cook for 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened.

Step 5

Add the minced garlic and cook for 1 minute until fragrant.

Step 6

Stir in the diced tomatoes (with their juice), vegetable broth, and tomato paste. Mix well.

Step 7

Add the Creole seasoning, smoked paprika, dry thyme, bay leaf, maple syrup, salt, and black pepper. Stir to combine. Bring the mixture to a simmer.

Step 8

Return the tempeh to the skillet and reduce heat to low. Simmer uncovered for 15 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally.

Step 9

Discard the bay leaf. Taste and adjust seasoning if needed.

Step 10

To serve, spoon a generous portion of brown rice onto a plate or bowl. Ladle the tempeh Creole over the rice. Garnish with freshly chopped parsley and serve with a lemon wedge, if desired.

Nutrition Facts

Serving size	1537.4 grams (1537.4g)

Amount per serving	% Daily Value*
Calories	1308

Total Fat 59.60g	76%
Saturated Fat 13.20g	66%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 5135mg	223%
Total Carbohydrate 149.20g	54%
Dietary Fiber 23.00g	82%
Total Sugars 45.40g
Protein 64.40g	129%

Vitamin D 0IU	0%
Calcium 473mg	36%
Iron 12mg	69%
Potassium 3337mg	71%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.6%

Protein: 18.5%

Carbs: 42.9%