Tempeh Etouffee
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 ⓘ
Instructions
- Heat 1 tablespoon of the oil in a large skillet over medium heat.
- Add the tempeh and brown on all sides, 7 to 10 minutes.
- Transfer to a plate and set aside.
- Reheat the same skillet with the remaining 1 tablespoon oil.
- Add the onion, celery, bell pepper, and garlic; cover, and cook until softened, about 5 minutes.
- Transfer the vegetable mixture to a 4-quart slow cooker.
- Stir in the tomatoes, Tabasco, salt, and water.
- Add the dried thyme and marjoram, if using.
- Cover and cook on Low for 6 to 8 hours.
- During the final half-hour of cooking, add the browned tempeh and the fresh thyme and marjoram, if using.
- Stir gently to combine.
- Serve hot sprinkled with the parsley.
Nutrition & Diet Analysis (per serving)
497
kcal
25% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Soy
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).