In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tempeh étouffée with white rice
Vegan, Dairy-Free, Spicy
2 Servings, 780 Calories/Serving
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)
Calories 780, Total Fat 32g (49% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 500mg (21% DV), Total Carb. 94g (31% DV), Fiber 19g (76% 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.
Wash produce before use
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.
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.
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.
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.
Transfer the rice to individual bowls and top with the tempeh étouffée. Garnish with the scallions and serve.
- Rinse the rice.
- Measure the water for the rice and tempeh.
- Time the tempeh.
- Measure the oil for the étouffée.
- Garnish with the scallions.