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."
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Ready In:




  • 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.

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  1. 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!!!
  2. Andre J.
    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.


When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables. <img src="">
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