 |
Prep Time: 5 Minutes Cook Time: 1440 Minutes |
Ready In: 1445 Minutes Servings: 4 |
|
This is from a great new Vegan cookbook that my sister got me. I always looked at Vegan food as earthy and grose, but this really changed my mind. Ingredients:
1 lb tempeh |
1 lb vegetarian sausage |
1 tablespoon vegetarian chicken flavored broth mix (check a hfs) |
olive oil, additional for cooking |
1 tablespoon tabasco sauce |
2 tablespoons cajun seasoning |
1/2 teaspoon cayenne |
1 can artichoke heart |
1 cup rice |
water |
salt and pepper |
1 (10 ounce) can rotel diced tomatoes, it doesn't say the ounces |
1/2 large onion, dinced |
1 red bell pepper, sliced |
1 green bell pepper, sliced |
Directions:
1. Cube and marinate tempeh in broth, olive oil, cajun seasonings, cayenne, and Tabasco overnight.
2. Brown tempeh and tempeh sausage in pan with additional olive oil.
3. Remove from heat.
4. Add artichoke hearts.
5. In large pot, put 2 T.
6. olive oil, 1 T.
7. cajun seasonings, onion, peppers, and garlic.
8. Saute until onion is clear.
9. Add 1 cup of rice and stir over high heat until rice is translucent.
10. Add 2 cups of water and juice from can of Rotel.
11. Stir and then cover.
12. reduce heat to medium-low and cook for 25 minutes.
13. Once rice is cooked- remove from heat.
14. Stir in tempeh mixture, can of Rotel, and salt and pepper to taste.
|
|