Slightly adapted from my recipe in “Living the Farm Sanctuary Life”
3 tbsp grapeseed oil
1 medium yellow onion, diced
2 cloves garlic, minced
3 celery stalks, chopped
1 green pepper, chopped
14-oz can diced tomatoes
14-oz can chickpeas, drained and rinsed
1 package tempeh, cubed
1 can green jackfruit, shredded
1 cup brown rice
2 cups vegetable broth (or one vegetable bouillon cube + 2 cups of water)
3 bay leaves
1 tablespoon Creole seasoning
1 teaspoon vegan Worcestershire sauce
1 teaspoon hot sauce + more to taste
½ cup fresh parsley, chopped
Preheat a large dutch oven, or heavy bottom pot, over medium heat.
Add the oil, followed by the onions, garlic, and celery.
Cook until onion is translucent, then add the green pepper, tomatoes, chickpeas, tempeh, jackfruit, and rice.
Pour in the vegetable broth and bay leaves, and bring to a simmer.
Cook with lid ajar until the rice is tender, about 30 minutes.
Stir in the Creole seasoning, vegan Worcestershire sauce, and hot sauce.
Stir well, cook for a final 10 minutes.
Season to taste with salt, pepper, and more hot sauce.
Serve hot, and top with fresh parsley.
Jenné Claiborne Vegan chef making vegan food
Gene Baur “Living the Farm Sanctuary Life”