The best thing about this jambalaya? You don't have to forgo this recipe during Lent -- or on any other day, because it's always meat-free.
You will need:One recipe homemade seitan (or one pound store-bought seitan) 6 tablespoons olive oil 1 red bell pepper, seeded and diced 1 large onion, diced 2 stalks celery, sliced 4 cloves garlic 3-4 tablespoons tomato paste 4 1/2 cups vegetable broth 2 cups rice 1 28-ounce can crushed tomatoes 1 15-ounce can cannellini beans 1 15-ounce can red kidney beans 1 bay leaf 4-6 sprigs fresh thyme 2 teaspoons dried thyme 2 teaspoons dried marjoram 2 teaspoons paprika 1 teaspoon celery seed 1 teaspoon onion powder Pinch of cayenne pepper, to taste Salt and pepper to taste
Preheat the oven to 375 degrees F.
1. Take the homemade seitan and cut into bite-sized pieces (if necessary, use store-bought seitan -- but we highly recommend making your own for the best taste and texture). 2. Heat two tablespoons of the oil over medium heat in the largest oven-to-table pot you have, or the biggest heavy-bottomed pot. Saute the seitan in the oil for a few minutes, until it's lightly browned, then remove from the pot and set aside for later.
