This Tempeh Jambalaya Recipe is a great vegetarian option for lunch or dinner.
(Louisiana Farm Favorite)
First — and while doing nothing else — chop two large onions into fine cubes. (Don't try to chop the onions while making the roux that is called for next. It takes practice and undivided attention to make a perfect roux.)
Once the onions are chopped, you can begin to make a roux from four tablespoons of soy oil and four tablespoons of flour. Heat the oil until it's quite hot, lower the heat to a simmer, add the flour, and stir constantly until the roux is nearly coffee-colored. This cooking and stirring should be done in a double-boiler or over very low heat. Be careful not to let your roux burn.
When the roux is nearly coffee-colored, add the cubes of onion. Simmer one minute and then add one-half to three-quarters cup of water, one tablespoon at a time. (This is called "smothering" the onions.) Then add two bay leaves, one teaspoon of salt, one-quarter teaspoon of garlic powder, a pinch of black pepper, and two drops of Louisiana Hot Sauce.
Next make a weak brine by dissolving 1 1/2 teaspoons of salt in 1 cup of water and dipping a pound (or six 4 inch by 3 inch by 5/8 inch pieces) of tempeh into the solution for a couple of minutes. Cut the soaked tempeh into chunks, saute them until they're golden on all sides, and add them to the simmering stew. You should also add one package of frozen peas, two chopped, sauteed carrots (optional), or one chopped, sauteed green pepper (optional). Stir in enough water to make a nice gravy and serve over rice.
Copyright, 1977 The Farm, Summertown Tennessee, U.S.A. All rights reserved. Publication in THE MOTHER EARTH NEWS® by permission.
Read more about making and cooking tempeh: How to Make and Cook Tempeh.
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