If you love bold flavors and hearty, satisfying meals, this Tempeh Jambalaya is about to become a new favorite! Inspired by the classic Louisiana dish, this plant-based version is packed with protein-rich tempeh, vibrant veggies, and a delicious blend of Creole spices. It’s the perfect one-pot meal—easy to make, full of flavor, and great for meal prep. Whether you’re craving comfort food or just looking for a simple, nourishing dinner, this jambalaya delivers. Let’s get cooking!

TEMPEH JAMBALAYA (VEGAN JAMBALAYA)

Cook Time: 30 minutes
Prep Time: 15 minutes
Total Time: 45 mintues
Serving Size: 3 bowls
Total Servings: 2/3 cup

Ingredients:

8 oz block tempeh
1 cup long-grain rice (I use basmati)
1 large bell pepper, diced
2 celery sticks, diced
1 cup diced onion (about a small onion)
2 garlic cloves, minced
1 tbsp + 1/2 tsp Creole seasoning
1 bay leaf
1 vegan chicken or vegetable bouillon (enough for 2 cups water)
1 cup diced tomatoes, juices are fine
1 3/4-2 cups water
3 tbsp olive oil, divided
salt to taste
4 green onions, diced
1/3 cup parsley, diced
3 lemon wedges, to garnish

Directions:

1. Bring enough water to a boil to cover the tempeh. Add the tempeh and boil for 10 minutes. Remove from heat and let it soak to reduce bitterness.
2. While the tempeh soaks, prep the pepper, celery, onion, garlic, green onion, parsley, and lemon wedges.
3. Rinse the rice.
4. Measure 1 cup of diced tomatoes with juices, then add enough water to reach 3 cups total.
5. Cut the tempeh into two squares, then into two rectangles. Split each rectangle in half. Take those strips to make small rectangles (see video for reference).
6. Heat 2 tbsp olive oil in a pan, add the tempeh, sprinkle 1/2 tsp Creole seasoning, and for 3-4 minutes per side until golden. Use the a spatula or tongs to gently toss the tempeh pieces around, avoiding breakage.
7. Add 1 tbsp olive oil to the same pan. Sauté celery for 2 minutes, then add peppers and onions and cook for 4-5 minutes until tender. Stir in garlic and cook for 30 seconds.
8. Add the diced tomatoes with water, bouillon, Creole seasoning, and bay leaf. Bring to a boil, then reduce to a gentle simmer for 20 minutes. Stir when finished and smooth the top.
9. Remove from heat and let the rice steam for 5 minutes. Add salt if needed.
10. Top with tempeh, green onions, and parsley. Garnish with lemon wedges and squeeze lemon juice over before eating.