Tempeh Pepper & Kale Jambalaya

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Jambalaya! I know you love saying that word. This is not your traditional Jambalaya.  Jambayala is a Louisana Creole rice dish that typically includes meat and seafood cooked with vegetables and spices.  I have created my own version of Jambayala using tempeh and kale.

To be honest I didn't set out to make Jambayala.  I entered the kitchen ready to create a few dishes. After many twists and turns this is what came out. Needless to say I was very happy with the result. When thinking of what you would call this dish I realized that it resembled a Jambalaya.. Say it again. JAMBAYALA! 

When cooking a traditional Jambalaya you would normally cook the rice in the dish and not seperately as I do here.  But as I meantioned above I hadn't planned this dish out at all. I didn't decide to mix everything together with the cooked rice until the end.

This dish is my own freestyled creation. Definitely will be making this again. I hope you give it a try.

Tempeh Pepper Kale Jambayala

2 teaspoons coconut oil
1/2 teaspoon cumin seeds
1 onion, chopped
2 cloves garlic, finely chopped
1 red pepper, diced
1 green pepper, diced
8.5 oz tempeh, crumbled or chopped into small pieces
4 cups chopped kale
1 cup cooked brown basmati rice
sea salt and pepper to taste

For The Sauce

14 oz can diced tomatoes
1 chipotle in adobo sauce form can
1 tbsp apple cider vinegar
1 tbsp shoyu soy sauce
½ teaspoon hot red pepper flakes
1 teaspoon raw cane sugar
1 tbsp dried oregano
handful flat leaf parsley
1 cup water

In an upright blender combine all the ingredients for the sauce and blend until smooth.

Prepare your rice and start cooking it. It should take about 30 minutes.

In a large deep skillet, on medium heat, add the coconut oil and cumin seeds. Fry for 3-4 minutes.

Reduce heat to medium-low. Add the chopped onion, garlic, and pepper with a pinch of sea salt and black pepper. Stirring often, sauté for 5-8 minutes until soft.

Add the crumbled tempeh and mix everything together for 2-3 minutes.

Pour the sauce into the pan and mix. Cover and simmer for 30 minutes stirring every so often.

Remove from heat, add the rice and mix everything together.

Garnish with freshly chopped flat leaf parsley.

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