Seitanic Red And White Bean Jambalaya Recipes

SEITANIC RED AND WHITE BEAN JAMBALAYA

Seitanic Red and White Bean Jambalaya image

From the Veganomicon. If using fresh thyme, add the whole sprigs to the rice before baking. The leaves will fall off during baking and the stems can then be removed before serving.

Provided by Eat Your Vegetables

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

6 tablespoons olive oil
1 recipe simple seitan or 16 ounces store-bought seitan, diced
1 green bell pepper, cut into 1/2-inch dice
1 large yellow onion, diced
2 stalks celery, diced
4 garlic cloves, minced
3 tablespoons tomato paste
1/2 cup cooking sherry or 1/2 cup vegetable broth
2 cups long-grain rice
28 ounces diced tomatoes
15 ounces white beans
15 ounces red beans
1 bay leaf
4 -6 sprigs fresh thyme
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried paprika
1/2 teaspoon celery seed
1/2 teaspoon onion powder
1/4 teaspoon cayenne
4 cups vegetable broth
1 teaspoon salt
fresh ground black pepper

Steps:

Preheat the oven to 375.
Preheat a large oven-to-table Dutch Oven or heavy pot over medium-heat. Saute the seitan in 2 T oil for 4-6 min, until lightly browned. Remove from the pot and set aside.
Add the remaining olive oil to the pot, then stir in the onion, celery, green pepper, and garlic. Saute for 12-14 minutes, until the vegetables are very soft and a tad mushy. Stir in the tomato paste and cook, stirring frequently, for another 4 minutes.
Stir in the cooking sherry to deglaze the vegetables, cook for 30 seconds, then add the rice. Stir the rice for about 4 minutes, then stir in the diced tomatoes, seitan, beans, bay leaf, all of the herbs, and the salt and pepper. Bring to a simmer, pour in the vegetable broth, and return to a simmer. Taste the broth and adjust the salt and pepper to taste.
If using a Dutch Oven, cover and place in oven for 30-35 minutes, until the rice is tender. If using a pot, transfer to a deep casserole dish, cover tightly with aluminum foil, and bake for 30-35 minutes. If using brown rice, increase the baking time to 40-45 minutes.
Remove from the oven, stir the jambalaya, then cover and allow to sit for about 10 minutes before serving.

Nutrition Facts : Calories 650.2, Fat 15, SaturatedFat 2.2, Sodium 483.6, Carbohydrate 94.8, Fiber 12, Sugar 7.6, Protein 18.1

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