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Vegetarian Jambalaya with Smoked Tempeh – Healthy Food Recipes

November 25, 2021

Patty James

This healthy food recipe is an amazing special-occasion meal. This dish is beautiful and packed full of vegetables. Be sure to soak the farro for at least an hour if you are using it in this dish, as it speeds the cooking time. You may add sliced mushrooms if you like. Serve this with a fresh spinach salad. For other healthy eating recipes, download the Foogal app on Google Play and the App Store.

Mealtime: Lunch, Dinner
Cuisine type: French, Spanish
Author: Patty James
Cooking time: 30 minutes
Active preparation time: 20 minutes
Number of servings: 6
Dish type: Main
Level: Intermediate

Ingredients:

¾ cups sliced zucchini (about 1 small zucchini)
2 cups diced fresh tomatoes (or one 15 ounce can)
1 tablespoon chopped fresh thyme leaves, stems removed
One 6 ounce package smoked tempeh, cut into ½” slices
½ teaspoon sea salt
¹/8 teaspoon cayenne pepper
½ teaspoon black pepper
½ cup chopped green bell pepper
1/3 cup chopped fresh parsley, stems removed, for garnish
1 medium yellow onion, chopped
¼ pound okra, halved lengthwise
¼ cup extra virgin olive oil
2 cups quartered shiitake mushrooms (about 10 mushrooms)
2 cups farro, soaked and drained, or 2 cups uncooked brown rice
1½ cups finely sliced celery (about 2 stalks)
1 cup chopped carrots (about 1 medium carrot)
1 cup chopped carrots (about 1 medium carrot)
6 cups vegetable broth
2 whole bay leaves
4 cloves garlic, minced
½ cup chopped red bell pepper

Directions:

Step 1:

In a medium saucepan, bring the vegetable broth to a simmer. Then lower the heat so that the broth is kept warm.

Step 2:

In a medium sauté pan, heat the oil over medium-high heat. Add the onions, peppers, carrots, and celery and cook until soft, 4–5 minutes, stirring occasionally. Add the garlic and farro and cook, stirring, for 2 to 3 minutes. Add the tomatoes, mushrooms, okra, zucchini, tempeh, bay leaves, and thyme. Cook, stirring, for about 2 minutes. Next add 2 cups of the warm broth, the salt, black pepper, and cayenne pepper, and bring to a boil. Reduce the heat to medium-low and simmer, stirring, until the liquid is absorbed.

Step 3:

Continue adding the broth, 2 cups at a time, as the previous addition is absorbed, cooking and stirring, until all the broth is absorbed and the grains are plump and tender. Serve sprinkled with fresh parsley.