This is a slow-cooked vegan interpretation of the popular Cajun seafood dish usually made with shrimp or crawfish. My family is from New Orleans and they love seafood. Being allergic to seafood (and a vegetarian for the past decade), I’ve missed out on a lot of traditional foods and am trying to catch up with this recipe. For an authentic Nawlins feel, serve it over a bowl of white rice.
Adapted from Fresh from the Vegetarian Slow Cooker by Robin Robertson.
2 tbsp olive oil
12 oz (one and a half packages) tempeh
1 medium-size yellow onion, finely chopped
1 green bell pepper, chopped
2-3 ribs of celery, chopped
1-2 tsp minced garlic
26 oz Pomi brand chopped tomatoes
1 c water
1 tsp salt
1 1/2 tsp parsley flakes
1/2 tsp ground thyme
1/2 tsp chili powder
a tiny pinch of ground cayenne pepper
1. Wash and chop the onion, bell pepper, and celery. Cut the tempeh into small cubes.
2. Heat one tablespoon of olive oil in a pan (with a lid). Brown the tempeh on all sides.
3. While the tempeh is browning, mix the chopped tomatoes, water, salt, parsley, thyme, chili powder, and cayenne pepper together inside the crock pot.
4. Once the tempeh is browned, add it to the tomato mixture in the crock pot.
5. Keep the skillet over medium heat and add another tablespoon of olive oil. Sauté the garlic, onion, bell pepper, and celery. Put a lid on the pan and cook for 5 minutes, stirring occasionally, until the vegetables are softened.
6. Add the vegetable mixture to the crock pot and stir.
7. Put the lid on the crock pot and set it to low. Let it cook for 6-8 hours. I like to stir it a couple times over the course of the day to prevent sticking if I’m home.
8. Add salt and pepper to taste. Serve over rice or with a slice of toast.