We found some easy prep red beans and rice and decided to make a Cajun meal (or our version of it) using that, some steamed green beans that we topped with BacUn from Pure Market Express and some spiced tempeh that we coated in our home-made rub and blackened under our broiler.
1 tbsp dried oregano
1 tsp paprika
2 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp cracked black pepper (feel free to grind the whole peppercorns with the mortar and pestle)
1/4 tsp cayenne
1/2 tsp salt
After mixing these spices in a bowl I rolled each piece of tempeh (I recommend marinating it in some veggie bouillon or your favorite marinade for 1-2 hours, some tempeh can be dry) in the mixture. I placed the tempeh in a dish and covered it lightly with a paper towel. I then microwaved the tempeh for 2 minutes total for 30 seconds at a time, turning it over between sessions.
Then I put it on tin foil and placed it near our broiler on each side for 2-3 minutes or until it started to toast.
The result… happy Brent and happy Christie.
Now I know that making chili is really easy but I’m glad to know that there’s a vegan option out there for when I don’t have time or simply don’t want to make a giant pot of chili. Amy’s Organic Chili is a great vegan chili that consists of red beans and tofu (textured to look like ground meat). I tried the Medium spice level which wasn’t terribly spicy at all — it’s more tart/salty than spicy. The directions are simple. Maybe a little too simple: heat and serve. Um… how about a little guidance, Amy? I definitely didn’t want to have to wash a pot to I poured half the can into a microwave-safe bowl, heated it for 60 sec, mixed it around and then heated it for another 45 seconds. This seemed like a perfect amount of time. Warning: it will explode so make sure you cover the bowl before heating it.
Turning Veganese 