Vegan New Orleans Jambalaya with Smoked Tempeh and Brown Rice

Vegan Jambalaya
Vegan Jambalaya with Brown Rice Smoked Tempeh

This is the first recipe Alyssa and I have made from the cookbook she got me last June for my birthday, Big Vegan: More Than 350 Recipes No Meat/No Dairy All Delicious by Robin Asbell.
I was surprised at how good this tasted.  Maybe it was that "expectations" thing.  I didn't expect it to taste that great, and it really did.
We used the rice cooker to cook everything together in one pot, except for the last 2 ingredients, which you stir in at the end, just long enough to warm them up.
Some of the family didn't care for the smoked tempeh.  This would be easy to fix because you stir in the Fakin Bacon at the end.  So you could stir in another meat or meat substitute for those that want something else.
New Orleans Jambalaya with Smoked Tempeh and Brown Rice
Compliments of JennaDish
from Big Vegan by Robin Asbell
MAKES 4 SERVINGS
1 Tbsp extra-virgin olive oil
1 medium red bell pepper, chopped
1 medium green bell, chopped
6 large scallions, white and green parts chopped separately
2 ribs celery, chopped
1 large jalapeno, chopped
1 large bay leaf
3 garlic cloves, minced
1/2 tsp dired thyme
1/2 tsp dried oregano
1/2 tsp dried basil
2 cups vegetable stock (I used unsalted)
1 cup long-grain brown rice (rinse first)
1/2 tsp salt
6 oz smoked tempeh Fakin' Bacon, chopped into 1" pieces
1/2 cup canned diced tomatoes 
(see below if using Rice Cooker to cook the whole dish)
1. Heat the oil in a large pot with a tight-fitting lid over medium-high heat. Add both bell peppers, the whites of the scallions, the celery, jalapeno, and bay leaf. Saute until the vegetables are softened.  Add the garlic, thyme, oregano, and basil and stir briefly, then add the stock and bring it to a boil.  Add the rice and salt and bring to a simmer, then cover tightly and cook on very low heat until all the liquids are absorbed and the rice is tender, 35 to 45 mintues.
RICE COOKER Version: Place all the ingredients, except the tempeh and tomatoes (and green part of scallions) and turn your cooker on for brown rice.  When finished, open the lid carefully and follow step #2.
2. Fold in the tempeh and tomatoes and let stand, covered, to steam the rice and warm the tempeh and tomatoes through, about 5 minutes. Serve topped with the remaining chopped scallion greens.

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