This vegetarian centerpiece dish makes the most of the worldwide vegetarian staple: beans and rice. Softened green pepper, celery, onion, and tomato paste are a hearty base for the red lentils simmered in veggie broth.
We start building up the flavor here with the Cajun trinity–celery, onion, and red bell pepper–and comes together in a tomato sauce spiced with a pinch of cayenne (but don’t literally pinch it, especially not before rubbing your eyes!).
Behold, the vegetarian answer to the rich meats that emerge from smokers in the back of BBQ joints all over the south. A sweet Memphis-style sauce coats grain-rich tempeh sautéed with onion and piled onto a potato roll.