Vegetarian

Vegan jambalaya for Mardi Gras on Meatless Monday

No one's saying you have to go meatless just because it's Monday -- but as incentive to join the growing movement, every week we're offering an animal-free recipe.

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.
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Amber Taufen has been writing about people, places and things in Denver since 2005. She works as an editor, writer, and production and process guru out of her home office in the foothills.
Contact: Amber Taufen

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