Shepherds Pie With Sweet Potato

Baked Jambalaya Casserole

Baked Jambalaya Casserole

Ingredients

Makes 4 servings

• 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 1/2 cups vegetable broth or water
• 1 1/2 cups cooked or 1 can dark red kidney beans, drained and rinsed
• 1 tablespoon chopped fresh parsley
• 1 1/2 teaspoons Cajun seasoning
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Method

1. In a medium saucepan of simmering water, cook the tempeh for 30 minutes
2. Drain and pat dry
3. Cut into 1/2-inch dice
4. Preheat the oven to 350°F
5. In a large skillet, heat 1 tablespoon of the oil over medium heat
6. Add the tempeh and cook until browned on both sides, about 8 minutes
7. Transfer the tempeh to a 9 x 13-inch baking dish and set aside
8. In the same skillet, heat the remaining 1 tablespoon oil over medium heat
9. Add the onion, bell pepper and garlic
10. Cover and cook until the vegetables are softened, about 7 minutes
11. Add the vegetable mixture to the baking dish with the tempeh
12. Stir in the tomatoes with their liquid, the rice, broth, kidney beans, parsley, Cajun seasoning, thyme, salt and black pepper
13. Mix well, then cover tightly and bake until the rice is tender, about 1 hour
14. Serve immediately

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