Rice & Peas with Tempeh

This is a vegan riff on Jamaica’s classic rice and peas, swapping the salt pork for golden-browned tempeh and using black-eyed peas instead of the traditional kidney beans. The move that sets it apart is toasting the brown rice with unsweetened coconut flakes in oil before any liquid hits the pan. Those few minutes of dry sauté wake up the coconut’s nuttiness and coat each grain so the rice cooks up fluffy instead of gummy.

A half cinnamon stick simmers right in the pot, lending warmth without ever crossing into dessert territory. The tempeh gets its own treatment in a separate pan with onion, garlic, hot chili, and bell pepper. Cook it covered and stir often so the cubes turn golden and a little crisp at the edges, which is where tempeh earns its keep as a meaty stand-in.

Pro Tips

• Toast the rice and coconut until fragrant but not browned. Burnt coconut goes bitter fast.
• Don’t lift the lid while the rice simmers. Let it go the full 40 minutes so all the water absorbs and steam finishes the grains.
• Tempeh tastes best when cooked low and slow with the lid on. Rushing it leaves the cubes raw-tasting in the middle.
• Finish with a quick toss in a moderate oven if you want everything piping hot at once.

Variations

• Swap black-eyed peas for kidney beans or pigeon peas to lean closer to a traditional Caribbean version.
• Add a tablespoon of jerk seasoning to the tempeh for a smokier, spicier finish.
• Stir in a splash of coconut milk at the end for a richer rice.