I had a Veganomicon kind of weekend!

This is another recipe that I’ve had my eye on since I bought this book but just now got around to making. That is primarily because, as any jambalaya recipe likely is, it’s pretty involved. I’m definitely of the opinion that this is worth the effort though, now having made it.

In addition to being tasty, this recipe also makes enough to feed a small army or two people for a week. I froze half of it and we’re still eating the rest for lunch! The next time Mardi Gras rolls around, I know what will be on our menu!

Random aside: Is it just me or can you not think about the word “Jambalaya” without hearing Newman saying it in your head?

Vegan Jambalaya
Recipe courtesy of Veganomicon

Ingredients

6 tbs olive oil
16 oz. Seitan, crumbled
1 medium green bell pepper, seeded & diced
1 medium yellow onion, diced
2 stalks celery, diced
4 garlic cloves, minced
3 large tbs tomato paste
1/2 cup cooking sherry or veg. broth
2 cups long-grain brown rice
28 oz can diced tomatoes
15 oz can white kidney beans, drained & rinsed
15 oz can red kidney beans, drained & rinsed
1 bay leaf
4-6 sprigs of fresh thyme (optional)
1 tsp dried thyme
1 tsp dried marjoram
1 tsp dried paprika
1/2 tsp celery seed
1/2 tsp onion powder
1/4 tsp cayenne*, to taste
4 cups vegetable broth**
1 tsp salt
several pinches of freshly ground black pepper
fresh parsley, chopped for garnish

*next time I make this, I think I’ll double the cayenne
**you’ll need 1/2 cup to 1 cup of additional broth or water to add halfway through baking

Directions

• Preheat the oven to 375°F
• Preheat a large dutch oven or heavy-bottomed pot over medium heat
• Saute the seitan in 2 tbs of olive oil for 4 to 6 min, until lightly browned. Remove from pot and set aside
• Add remaining oil to the pot, then stir in the onion, celery, green pepper and garlic. Saute for 12 to 14 min., until vegetables are very soft. Stir in tomato paste and cook, stirring frequently, for another 4 min.
• Stir in cooking sherry or broth to deglaze the veggies, cook for 30 seconds, then add rice. Stir the rice for about 4 min., then stir in the diced tomatoes, seitan, beans, bay leaf and all of the herbs, plus salt and pepper. Bring to a simmer, pour in the broth and return to a simmer
• If using a dutch oven, cover and place in oven. If using a pot, transfer to a deep casserole dish, cover tightly with foil and bake for ~90 min, adding extra broth halfway through baking time. Check rice for tenderness periodically towards the end of the baking time
• Remove from oven, stir and then cover and allow to sit for about 10 min before serving
• Garnish with chopped parsley, if desired

Note: If using fresh thyme, poke the sprigs into the rice before baking. The leaves should fall off the stems while cooking. Remove the stems before serving.

Yield: Serves 6-8