Spicy Cauliflower Rice Jambalaya
Ingredients
For the tempeh
- 8 oz of sliced tempeh
- Drizzle of olive oil
- 1 tsp of paprika
- 1/2 tsp of garlic powder
- 1/2 tsp of fresh thyme
- 1/4 tsp of black pepper
- 1/4 tsp of dried oregano
- 1/4 tsp of dried basil
- Sprinkle of cayenne pepper
For the jambalaya
- 4 cloves of minced garlic
- 1/2 cup of chopped yellow onion
- 3/4 cup of sliced celery
- 1 tbs of minced jalapeño peppers
- 1 head of cauliflower rice
- 1 1/2 cup of chopped vine ripe tomatoes
- 1 cup of filtered water
- 3 bay leaves
- 1 tsp of hot sauce of choice
- 1 1/2 tsp of paprika
- 1 sprig of thyme
- 1/2 tsp of dried oregano
- 1/2 tsp of dried basil
- Pink himalayan salt to taste
- Black pepper to taste
- 1 handful of fresh sliced cilantro
Preparation
Combine all ingredients for tempeh in a medium sized bowl. Stir until all ingredients are well combined. Place tempeh in a small pan over medium heat and cook for 3 minutes each side.
Once tempeh is ready remove from heat and set aside in a small bowl.
In a large pan on medium heat add olive oil, garlic, onion, celery, and jalapeno peppers. Stir well for 3 minutes
Add remaining ingredients into pan excluding cilantro. Stir well and let simmer until most moisture has been absorbed.
Remove pan from heat and add cilantro. Stir well and garnish with extra cilantro and enjoy.