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Butternut Squash and Kamut Jambalaya
This vegetarian take on jambalaya replaces traditional proteins with tempeh and butternut squash, while replacing rice with the ancient grain kamut.
Servings
20
20
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Grains
- Vegetables
This vegetarian take on jambalaya replaces traditional proteins with tempeh and butternut squash, while replacing rice with the ancient grain kamut.
Ingredients
16 oz. butternut, peeled and diced 2-in. thick
6 oz. onions, diced
6 oz. green pepper, diced
6 oz. red pepper, diced
4 oz. celery, diced
6 oz. tomatoes, diced
3 tbsp. olive oil
8 oz. marinated Tempeh, diced
2 oz. garlic, minced
1 tbsp. vegan Worcestershire sauce
2 tbsp. hot sauce
3 cups kamut, fully cooked
4 cups veggie stock
2 cups tomato sauce
2 tsp. garlic powder
2 tsp. paprika
1 tsp. oregano
1 tsp. thyme
1 tsp. onion powder
1 tsp. cayenne pepper
Salt and pepper, to taste
Toasted flax seeds, for garnish
Amaranth micro greens, for garnish
Steps
1. To prepare vegetables, peel and cut the butternut squash into cubes. Dice the onion, peppers, celery, and tomatoes.
2. In a large skillet, heat olive oil over medium heat. Add tempeh, onions, peppers and celery to oil. Cook onions until they begin to soften, about 3 minutes.
3. Add garlic, squash and tomatoes to skillet and continue to cook for 2-3 more minutes.
4. Pour in the Worcestershire sauce, hot sauce and kamut. Cook kamut in mixture for 1-2 minutes before adding liquids.
5. Add remaining ingredients, bring to a boil, then reduce to a simmer. Stir often until all liquid is abosorbed. Serve hot.
6. Garnish with toasted flax seeds and amaranth micro greens.
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