Wednesday, 15 May 2013

Jambalaya with Andouille Tempeh

It just wouldn't be right to start this post without paying homage to Newman and the Soup Nazi:


I'm continuing with my faux friends theme after a really successful (and faux!) eggless salad recipe for the Virtual Vegan Potluck. It was so fun to join in with 170 other vegan food bloggers and share lots of great food!

Today I'm taking on tempeh. I'll be honest - I haven't had much success with tempeh in the past. Tempeh has a much stronger taste than tofu, and the texture is nutty and crumbly. I've had it in a few great restaurant sandwiches, but I've found it difficult to create something at home that my favourite meat eater will actually enjoy.

I thought I'd try my hand combining tempeh with some New Orleans-style spices to create my own version of Andouille sausage. And what works wonderfully with vegan Andouille sausage? Jambalaya!

Jambalaya is one of the most quintessential foods from the southern United States. There are two basic types of jambalaya - Creole and Cajun. Creole jambalaya combines meat, peppers, onions, celery, tomatoes, seasonings, stock and rice, while Cajun jambalaya omits the tomatoes. Both methods use a simple, basic recipe of cheap (but good quality!) ingredients mixed with lots of flavourful spices.

This is food that sticks to your ribs and gives you a spicy slap in the face just for fun. The tempeh will blow your socks off if you try to eat it alone, but add it to the jambalaya and it all melds together in a beautiful synergy. I've always wanted to use that word.


Andouille Tempeh

Prep time: 15 minutes

Cook time: 12 minutes

Makes: 1 cup


1 250 gram block tempeh (Henry's Gourmet Tempeh)
1/2 cup low-salt vegetable stock
3 cloves garlic, pressed
2 tsp. safflower oil
2 tsp. paprika
1 tsp. crushed red pepper
1/2 tsp. liquid smoke
1/4 tsp. cayenne pepper
1/4 tsp. thyme
1/4 tsp. bay leaf, crushed
1/4 tsp. sage
1/4 tsp. pepper
1/4 tsp. salt


1. Crumble tempeh into a large bowl and add garlic, liquid smoke and spices
2. Toss all ingredients together with your hands then refrigerate until ready to use
3. Heat oil in a large skillet on medium heat
4. Cook tempeh mixture for 5-7 minutes or until browned
5. Add vegetable stock and simmer for 5 minutes or until liquid is absorbed


Prep time: 15 minutes

Cook time: 45 minutes

Serves 4


1 cup rice
1 cup water
2 cups low-salt vegetable stock
3 cloves garlic, minced
3/4 cup green pepper, thinly sliced
3/4 cup red pepper, thinly sliced
1 cup onion, chopped
2 ribs celery, sliced
2 tomatoes, roughly chopped
1 bay leaf
1 Tbsp. Cajun seasoning*
1 tsp. safflower oil
1/4 tsp. salt

*DIY Cajun seasoning!*

2 tsp. salt
2 tsp. garlic powder
2 1/2 tsp. paprika
1 tsp. black pepper
1 tsp. onion powder
1 tsp. cayenne powder
1 1/4 tsp. oregano
1 1/4 tsp. thyme
1/2 tsp. crushed red pepper


1. Heat oil in a large soup pot on medium heat
2. Add onion & cook for 4 minutes or until softened
3. Add garlic, bay leaf and spices and stir for another minute
4. Add water, stock and tomatoes, raise to a boil then reduce to low
5. Cover and simmer 20 minutes or until liquid is absorbed
6. Fold in andouille tempeh just before serving

You will not walk away from the table feeling hungry. Giddy-up!