Tempeh Jambalaya Recipe

This Tempeh Jambalaya Recipe is a great vegetarian option for lunch or dinner.

Tempeh Jambalaya Recipe

(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.