Prep 23 mins
Cook 45 mins
I simply don't like the way vegetarian sausage and other 'meats' hold up. Seitan holds up well.
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried sage
- 1⁄2 teaspoon celery seed
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon fresh ground pepper
- 1⁄8 teaspoon cayenne
- 1 teaspoon salt
- 1 cup whole canned tomatoes
- 12 ounces seitan, drained
- 2 3⁄4 cups vegetable broth
- 1 cup uncooked brown rice
- 1 tablespoon olive oil
- 1⁄2 cup chopped onion
- 2 garlic cloves, minced
- 1⁄2 large red bell pepper, chopped (1/2 cup)
- 1 stalk celery, chopped (1/2 cup)
- 4 sprigs fresh flat-leaf parsley
- Preheat oven to 400°F Combine seasoning ingredients and set aside.
- Drain tomatoes. Save the liquid. Chop tomatoes coarsely.
- Place seitan in food processor and pulse on off 12 times or until shredded.
- In Dutch oven with lid combine reserved liquid with vegetable broth and boil over med high heat.
- Add the rice and 1/4 tsp salt. Return to boil, then cover and reduce heat simmering for 20 minutes.
- Heat oil over med high heat. Add onion, cook until slightly softened. Add garlic, red pepper, celery and seasoning mix. Stir well. Then add the tomatoes then the seitan and cook, stirring about 3 minutes. Add this to the rice. Stir to combine.
- Bake, covered until water is absorbed [30 to 45 minutes]
- Remove from oven and keep covered five minutes. Stir. Serve.
- Prep time is stove top time.
- Cooking is oven time.