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    You are in: Home / Recipes / Seitanic Red and White Bean Jambalaya Recipe
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    Seitanic Red and White Bean Jambalaya

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    0 mins

    1 hr

    Eat Your Vegetables!'s Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat the oven to 375.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Remove from the oven, stir the jambalaya, then cover and allow to sit for about 10 minutes before serving.

    Ratings & Reviews:

    • on February 14, 2014


      Wow! Isa hit one out of the park with this recipe! I'm an experienced cook and I thought this recipe had a lot of ingredients and a little more work than your average dish but it's WORTH IT!!<br/><br/>Awesome flavor, on so many levels! We couldn't stop eating it. Perfect mixture of the seitan, beans, rice and spice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2012



    Nutritional Facts for Seitanic Red and White Bean Jambalaya

    Serving Size: 1 (518 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 650.2
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 2.1 g
    Cholesterol 0.0 mg
    Sodium 483.6 mg
    Total Carbohydrate 94.8 g
    Dietary Fiber 12.0 g
    Sugars 7.6 g
    Protein 18.0 g

    The following items or measurements are not included:


    fresh thyme

    vegetable broth

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