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Quinoa & Tempeh Jambalaya

Today I’d like to share one of my favorite recipes from inside the One Ingredient Transformation Course – a crazy-delicious plant-based jambalaya made with quinoa and tempeh.

Jambalaya, of course, is the classic Southern stew with shrimp and sausage and chicken and rice. Well, this is a jambalaya with exactly none of those things. And yet it’s still totally Jambalaya. This version is made with all the classic veggies, tempeh in place of the meat, and quinoa instead of rice. It’s a completely unique, extremely flavorful, and really simple dinner any night of the week.

As mentioned, this recipe comes from inside the One Ingredient Transformation Course – my 8-week program that uses videos, lesson documents, homework, and recipes to help you become healthier than ever before. Students who have gone through this program have found it to be truly transformative in their approach to healthy eating and I’d love to share it with you as well… In celebration of Memorial Day weekend, I’ll be running a major sale on this course. Between now and Monday (May 25th) you can join this course for the lowest price ever – over 50% off. Get all the details at the link below:

Check Out the One Ingredient Course »

Jambalaya-Square

Makes about 4 servings

Ingredients:

  • 2 cups cooked quinoa
  • 1 white onion
  • 3 stalks celery
  • 1 red bell pepper
  • 2-3 cloves garlic
  • 1 cup diced tempeh
  • 1 14 oz can diced tomatoes
  • 2-3 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 2/3 cup uncooked quinoa
  • Salt & pepper, to taste
  • 1 sheet nori (optional)
  • Green onions, garnish

Jambalaya-Pan

Step One

The idea is that we’ll have plain quinoa in the center of the bowl (as pictured) as well as more quinoa right in the stew. So first, begin cooking some quinoa according to package instructions.

Step Two

Chop the onion, celery, bell pepper, and garlic. Add them to a large saucepan with a splash of water and give them 5+ minutes to soften.

Step Three

Then, add in almost everything else into the stockpot: 1 cup of diced tempeh, 1 can diced tomatoes, 2 cups of vegetable broth, the spices & herbs, salt & pepper, about 2/3 cup uncooked quinoa, and a torn sheet of nori* and allow this to simmer for about 30 minutes, until the tempeh is cooked and the flavors have melded beautifully.

*Nori, the super-nutritious sea vegetable, works really well here to create a very subtle seafood taste without any weird flavors. If you have some on hand, I highly recommend adding a sheet (torn into small pieces). If not, that’s okay too.

Step Four

Give this a taste after 30 minutes and feel free to boost the salt, spices, or herbs. Also, you can add a bit more vegetable broth if the stew has become too thick.

To plate, add a little mountain of quinoa to the middle of each bowl and ladle the Jambalaya around the sides. Garnish with sliced green onions.

Jambalaya-close

Jambalaya

5 Comments

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  1. I am totally on board with this dish! I love the flavours of smoked paprika in traditional Jambalaya, so a veg version is just fabulous!

  2. I really wanted to like this recipe but it just didn’t do it for me. The favors are bland and there is just nothing exciting here. I tried to spice it up with a little Cajun spices but to no avail 🙁

  3. Hi Andrew,

    I follow you on instagram but have never made one of your recipes until yesterday.
    The Jambalaya turned out phenomenal!
    It was incredibly easy to make.
    I prepared it exactly as described but I used fresh, ripe tomatoes instead of the canned ones.

  4. Wow! I made this in the Instant Pot just now, and it turned out perfect! It was my first time using tempeh too. After sauteing and adding all the remaining ingredients to the Instant Pot electric pressure cooker, I set it to manual pressure for 6 minutes. I doubled the recipe and just made the stew. Amazed how quick and delish it is; it even passed the big man husband test. Thank you, Andrew, for another great recipe that I will definitely make again.

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