Blackened tempeh over Cajun rice and greens

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Blackened tempeh over Cajun rice and greens

Blackened tempeh over Cajun rice and greens

Gluten-Free Friendly, Dairy-Free, Vegan, Protein Plus

2 Servings, 760 Calories/Serving

30–45 Minutes

In this plant-based meal, we give the Cajun-style “blackening” treatment to tempeh. To complete the bayou effect, we serve it with spiced rice and garlicky greens, plus our red pepper vinaigrette.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic flax tempeh
  • 2 tablespoons apple cider vinegar
  • ½ cup basmati rice
  • Sunbasket San Francisco Bay seasoning (celery seeds - sweet paprika - black pepper - ground mustard)
  • 4 sprigs organic fresh thyme
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lemon
  • Sunbasket blackening spice blend (granulated garlic - sweet paprika - onion powder - dried thyme - dried oregano)
  • 5 ounces organic braising greens or other leafy greens
  • Sunbasket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)
Ingredient IQ
A cousin of tofu, tempeh originated in Indonesia and is made from lightly fermented whole soybeans, which means it has more fiber and protein than its relative, plus a subtly sweet, earthy flavor when cooked. It’s also high in B vitamins and loaded with probiotics for digestive health. Before crisping the tempeh, we cut it into cubes and cook it in water to make it more tender.

Nutrition per serving

Calories 760, Total Fat 43g (55% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 340mg (15% DV), Total Carb. 67g (24% DV), Fiber 17g (61% DV), Total Sugars 2g (Incl. 0g Added Sugars, 0% DV), Protein 27g
Contains: 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

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the tempeh

  • Cut the tempeh into 1-inch cubes.
  • Set aside half the apple cider vinegar for the greens.
In a large frying pan, combine the tempeh, half the apple cider vinegar, and 1 cup [2 cups] water and bring to a boil. Cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and return to the pan.
While the tempeh cooks, prepare the rice.

2

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and 1 cup [1½ 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. Stir in the San Francisco Bay seasoning, fluff with a fork, cover, and keep warm.
While the rice cooks, start preparing the rest of the meal.

3

Finish the tempeh

  • Strip the leaves from 2 [4] thyme sprigs; set aside the leaves for garnish and the remaining 2 [4] sprigs for the tempeh.
  • Finely chop, press, or grate the garlic. Set aside half for the greens.
  • Juice half the lemon; cut half into wedges for garnish. [Juice 1 lemon; cut 1 lemon into wedges.]
In the pan with the tempeh, warm 2 tablespoons [¼ cup] oil over medium-high heat until hot but not smoking. Add the blackening spice blend and cook, turning the tempeh occasionally, until starting to brown, 2 to 3 minutes. Carefully tilt the pan toward you, and to the side of the pan nearest you, add the 2 [4] thyme sprigs, half the garlic, 1 tablespoon [2 TBL] lemon juice, and 3 tablespoons [6 TBL] oil. Carefully spoon the oil mixture regularly over the tempeh, turning the tempeh occasionally, until well browned and heated through, 4 to 5 minutes. Remove from the heat and season to taste with salt and pepper. Using a slotted spoon, transfer the tempeh to a plate. Wipe out the pan.

4

Cook the braising greens

In the same pan used for the tempeh, warm 1½ teaspoons [1 TBL] oil over medium heat until hot but not smoking. Stir in the remaining garlic and cook until fragrant, about 1 minute. Working in batches if needed, stir in the greens, season with salt and pepper, and cook until starting to wilt, 1 to 2 minutes. Stir in the remaining apple cider vinegar, toss to coat, and cook until mostly evaporated, about 1 minute. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the rice to individual plates, spoon over the greens, and top with the tempeh. Drizzle with as much red pepper vinaigrette as you like and garnish with the thyme leaves. Serve the lemon wedges and any remaining vinaigrette on the side.
Kids Can!
  • Rinse the rice.
  • Strip the thyme leaves.
  • Press the garlic (if you have a press).
  • Juice the lemon.
  • Drizzle with the vinaigrette.
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