Seitanic Red and White Bean Jambalaya

READY IN: 1hr
Recipe by Eat Your Vegetables!

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.

Top Review by Adam M.

One of my favorite dishes ever! Perfect for dinner parties and to impress non-vegan friends. Probably one of the most (if not the most) hearty vegan meals I've ever had! Packed with nutrition and flavor - a vegan meal that will fill you up and make you feel real good inside. If you like flavorful hearty meals, this is a must to make!!!

Ingredients Nutrition

Directions

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

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