SEITANIC RED AND WHITE BEAN JAMBALAYA
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
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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Chionna Reeves
[email protected]I'm really glad I found this recipe. It's a great addition to my vegan cookbook.
Jashleyn Rodriguez
[email protected]This jambalaya is a great way to get your kids to eat vegetables. My kids loved it!
Sultan Mehmaod
[email protected]I didn't have any seitan, so I used tofu instead. It turned out pretty good.
Dipak Bhujel
[email protected]This jambalaya is too spicy for me. I think I'll use less cayenne pepper next time.
Victoria Williams
[email protected]I'm not sure what I did wrong, but my jambalaya turned out really bland. I think I might have used too much water.
Abdullah Ahad
[email protected]This jambalaya is a great meal for a weeknight dinner. It's quick, easy, and delicious.
Brody Ray
[email protected]This jambalaya is so easy to make. I had it on the table in under 30 minutes.
Ahad Abbasi
[email protected]I added some extra vegetables to this jambalaya, like bell peppers and corn. It turned out even better than I expected.
Junaid Aabid
[email protected]I made this jambalaya exactly as the recipe said and it turned out great. I highly recommend it.
Yunjy
[email protected]This jambalaya is a great way to use up leftover seitan. It's also a very affordable dish to make.
NITRO x GAMING
[email protected]I'm not a vegan, but I really enjoyed this jambalaya. The seitan was a great substitute for meat.
Erum Nadeem
[email protected]This is the best jambalaya I've ever had! The seitan is so flavorful and the sauce is perfect.
Mushroom Kidd
[email protected]I made this jambalaya for a potluck and it was a huge success. Everyone loved it, even the meat-eaters.
Pram Nepana
[email protected]This jambalaya was a hit with my family! The flavors were bold and the seitan was a great meat substitute. I will definitely be making this again.