Seitanic Red And Bean Jambalaya

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 tablespoons olive oil
• 1 recipe simple seitan or 16 ounces store-bought seitan, diced
• 1 green bell pepper, cut into 1/2-inch dice
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 1/2 cup cooking sherry or 1/2 cup vegetable broth
• 2 cups long-grain rice
• 28 ounces diced tomatoes
• 15 ounces beans
• 15 ounces red beans
• 1 bay leaf
• 4 -6 sprigs fresh thyme
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon dried paprika
• 1/2 teaspoon celery seed
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne
• 4 cups vegetable broth
• 1 teaspoon salt
• fresh ground black pepper

Recipe

• 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.