Tempeh Etouffee Recipe

Name: Tempeh Etouffee
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 12 ounces tempeh, cut into 1-inch pieces; 1 medium-size yellow onion, chopped; 1 celery rib, chopped; 1 small green bell pepper, seeded and chopped; 2 garlic cloves, minced; One 28-ounce can diced tomatoes, with their juices; 1 teaspoon Tabasco sauce, or to taste; 1 teaspoon salt; 1 1/2 cups water; 1 1/2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried; 1/2 teaspoon minced fresh marjoram leaves or 1/4 teaspoon dried; 1 tablespoon chopped fresh parsley leaves

Servings: persons

2 tablespoons olive oil
12 ounces tempeh, cut into 1-inch pieces
1 medium-size yellow onion, chopped
1 celery rib, chopped
1 small green bell pepper, seeded and chopped
2 garlic cloves, minced
One 28-ounce can diced tomatoes, with their juices
1 teaspoon Tabasco sauce, or to taste
1 teaspoon salt
1 1/2 cups water
1 1/2 teaspoons minced fresh thyme leaves or 3/4 teaspoon dried
1/2 teaspoon minced fresh marjoram leaves or 1/4 teaspoon dried
1 tablespoon chopped fresh parsley leaves

1
Heat 1 tablespoon of the oil in a large skillet over medium heat.
2
Add the tempeh and brown on all sides, 7 to 10 minutes.
3
Transfer to a plate and set aside.
4
Reheat the same skillet with the remaining 1 tablespoon oil.
5
Add the onion, celery, bell pepper, and garlic; cover, and cook until softened, about 5 minutes.
6
Transfer the vegetable mixture to a 4-quart slow cooker.
7
Stir in the tomatoes, Tabasco, salt, and water.
8
Add the dried thyme and marjoram, if using.
9
Cover and cook on Low for 6 to 8 hours.
10
During the final half-hour of cooking, add the browned tempeh and the fresh thyme and marjoram, if using.
11
Stir gently to combine.
12
Serve hot sprinkled with the parsley.

163

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons olive oil, 12 ounces tempeh, cut into 1-inch pieces, 1 medium-size yellow onion, chopped, 1 celery rib, chopped, and more.

Yes, Tempeh Etouffee falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempeh Etouffee

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