In order to bring you the best organic produce, some ingredients may differ from those depicted.
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Tempeh étouffée with white rice
Dairy-Free, Vegan, Spicy, Protein Plus
2 Servings, 780 Calories/Serving
30–45 Minutes
Hello spices! Paprika, oregano, cayenne, and our blackening spice blend bring the flavor in our vegan version of étouffée, a favorite Creole and Cajun sauce served over rice.
In your bag
- ¾ cup long-grain white rice
- ½ pound organic flax tempeh
- 1 organic green or other bell pepper
- 3 organic scallions
- Sunbasket blackening spice blend (ancho chile powder - sweet paprika - granulated garlic - cumin)
- 2 tablespoons all-purpose flour
- 1 cup organic mirepoix (onions - carrots - celery)
- 1 cup vegetable broth
- 1 cup diced tomatoes
- Sunbasket Creole spice blend (sweet paprika - granulated garlic - onion powder - dried thyme - dried oregano - cayenne)
Nutrition per serving
Calories 780, Total Fat 32g (41% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 500mg (22% DV), Total Carb. 94g (34% DV), Fiber 19g (68% DV), Total Sugars 11g (Incl. 0g Added Sugars, 0% DV), Protein 30g
Contains:
Wheat, Soybeans
Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.
Instructions
Wash produce before use
1
Cook the rice
- Rinse the rice.
In a small sauce pot, combine the rice and 1¼ cups [2¼ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm. Meanwhile, prepare the tempeh.
2
Start the tempeh
- Crumble or cut the tempeh into ½-inch pieces.
In a medium sauce pot, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh, transfer to a plate, and pat dry with a paper towel. Wipe the pot dry. While the tempeh is cooking, prepare the remaining ingredients.
3
Prep the remaining ingredients; finish the tempeh
- Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ¼-inch pieces.
- Trim the root ends from the scallions; thinly slice the scallions for garnish.
In the same pot used for the tempeh, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Add the tempeh and blackening spice blend and cook, stirring occasionally, until the tempeh is lightly blackened and crisp, 3 to 4 minutes. Transfer to a paper-towel-lined plate. Wipe out the pot.
4
Cook the étouffée
In the same pot used for the tempeh, warm 2 tablespoons [¼ cup] oil over medium-low heat until hot but not smoking. Whisk in the flour and cook, whisking constantly, until the flour mixture is golden and has a nutty fragrance, 3 to 4 minutes. Add the bell pepper and mirepoix, season with salt and pepper, and cook, stirring often, until the vegetables start to soften, 2 to 3 minutes.
Slowly pour in the vegetable broth, stirring constantly until fully incorporated and no lumps remain. Add the tempeh, tomatoes, and Creole spice blend and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the vegetables are tender and the sauce is thickened, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper.
Serve
Transfer the rice to individual bowls and top with the tempeh étouffée. Garnish with the scallions and serve.
Kids Can!
- Rinse the rice.
- Measure the water for the rice and tempeh.
- Time the tempeh.
- Measure the oil for the étouffée.
- Garnish with the scallions.