West Indian Rice & Peas with Tempeh
West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minA Caribbean classic flipped vegan. Traditional rice and peas gets a plant-based update with cubed tempeh sautéed until crisp and golden, standing in for the meat that often anchors the dish. Brown rice toasts with shredded coconut before any liquid hits the pan, releasing a nutty aroma that runs through the entire bowl.
A whole cinnamon stick simmers with the rice for warm-spice depth, while black-eyed peas cook separately with bay leaves to keep their shape and earthy flavor distinct. The third component is a spicy aromatic base: garlic, onion, chile pepper, bell pepper, and a pinch of fennel seed bloomed in oil. Everything combines at the end with chopped scallions on top.
Pro Tips
- Stir the coconut and rice constantly for those 2 to 3 minutes of toasting. Once the coconut starts browning, the flavor deepens fast.
- Don’t lift the lid during the rice’s 40-minute simmer. Each peek loses steam and adds time to the cook.
- Soak the black-eyed peas for at least 5 hours before cooking. Skipping the soak doubles the cook time and gives uneven texture.
- Press tempeh between paper towels before cubing. Drier tempeh crisps better in the pan.
Variations
- Use kidney beans (the traditional choice) instead of black-eyed peas for closer-to-classic Jamaican rice and peas.
- Substitute coconut milk for some of the cooking water for richer rice.
- Swap tempeh for crisp-fried tofu cubes or seitan for a different plant-protein texture.
Ingredients
Directions
Sauté rice and coconut in the 2½ tablespoons oil for 2 to 3 minutes, stirring constantly.
Add the water and cinnamon stick. Cover the pot and bring it to a rapid boil.
Do not peek at the rice, but when the steam starts escaping, turn the heat down. Simmer for 40 minutes.
Meanwhile, cook the black-eyed peas with the bay leaf in salted, boiling water until tender (only takes about 20 to 25 minutes).
Drain them and remove the bay leaves. Keep warm until the rice and tempeh are ready.
Sauté the garlic and onion with the ¼ cup of oil until the onions soften. Stir in chile and bell pepper.
Sauté for 2 minutes. Add fennel, tempeh, salt, and pepper. Lower heat, but stir frequently til tempeh is crisp and golden.
Combine everything, mixing together well.
Comments
This recipe was created by, belongs to, and is copyrighted in the Moosewood Collective's "Sundays at Moosewood Restaurant" Cookbook c. 1990
Thanks for providing us with the credit of this recipe. Happy Cooking :)