I get a little squirrely with recipes that have title’s I wouldn’t be able to spell right without spellchecker. However that’s made up for the fact that I could say jambalaya with a Creole accent, so there’s that. Anywho, if none of that makes sense no worries, because the tastiness of this recipe makes all the sense in the world!

8 ounces tempeh

2 tablespoons olive oil

1 medium yellow onion, chopped

1 medium green bell pepper, chopped

2 garlic cloves, minced

1 (28-ounce) can diced tomatoes, undrained

1⁄2 cup white rice

1.5 cups vegetable broth, homemade or store-bought, or water

1.5 cups cooked or 1 (15.5-ounce) can dark red kidney beans, drained and rinsed

1 tablespoon chopped fresh parsley

1.5 teaspoons Cajun seasoning

1 teaspoon dried thyme

1⁄2 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

So start with a a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and pat dry, but just past. Cut into 1⁄2-inch dice. Then preheat the oven to 350 F. Next in a large skillet, heat 1 tablespoon of the oil over medium heat. Add the tempeh and cook until browned on both sides, about 8 minutes. Transfer the tempeh to a 9 x 13-inch baking dish and set aside.

Now using the the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add the onion, bell pepper, and garlic. Cover and cook until the vegetables are softened, for about 7 minutes. Add the vegetable mixture to the baking dish with the tempeh. Stir in the tomatoes with their liquid, the rice, broth, kidney beans, parsley, Cajun seasoning, thyme, salt, and black pepper. Mix well, then cover tightly and bake until the rice is tender, about 1 hour. Serve immediately… Makes 4 servings