nutritional information

Per Serving:

  • Calories: 379
  • Protein: 26 g
  • Total Fat: 3 g
  • Saturated Fat: 1 g
  • Carbohydrates: 50 g
  • Sodium: 28 mg
  • Fiber: 4 g
Vegan

Jambalaya

Serves 4

Seitan has the ideal texture and flavor for this dish. The recipe also includes onion, garlic, celery and green bell pepper, a combination frequently used in Cajun cooking. The recipe can easily be doubled to accommodate more diners.
Seasoning mix
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ tsp. dried thyme
  • ½ tsp. dried sage
  • ½ tsp. celery seed
  • ⅛ tsp. white pepper
  • ⅛ tsp. freshly ground pepper
  • 1⁄8 tsp. cayenne
  • 1 tsp. salt
  • 1 cup canned, whole peeled tomatoes
  • 12-oz. seitan, drained
  • 2 ¾ cups low-sodium vegetable broth
  • 1 cup uncooked brown rice
  • 1 Tbs. olive oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • ½ large red bell pepper, chopped (½ cup)
  • 1 medium stalk celery, chopped (½ cup)
  • 4 sprigs fresh flat-leaf parsley
  1. Preheat oven to 400ûF. In small bowl, combine seasoning mix ingredients; set aside. Drain tomatoes, reserving liquid, and coarsely chop. Set aside. Place seitan in food processor and pulse on/off 12 times or until seitan is shredded. Set aside.
  2. In 4-qt. Dutch oven or flame-proof casserole dish with lid, combine reserved tomato liquid and broth and bring to a boil over medium-high heat. Add rice and 1/4 teaspoon salt. Return to a boil. Cover, reduce heat and simmer 20 minutes. Meanwhile, in deep skillet, heat oil over medium-high heat. Add onion and cook, stirring, until slightly softened, about 2 minutes. Add garlic, red pepper, celery and seasoning mix and stir well. Add tomatoes, then seitan and cook, stirring, about 3 minutes.
  3. Add vegetable-seitan mixture to rice. Stir just to combine ingredients. Bake, covered, until water is completely absorbed, 30 to 45 minutes. Remove from oven and keep jambalaya covered for 5 minutes; stir and then serve.

    Note: For an easy and elegant presentation, mold jambalya mixture in a lightly greased 8-oz. cup and turn     onto dinner plate; garnish with sprigs of parsley.

February 2001

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comments

I cooked it this afternoon. My parents and I like it. One thing I did differently was add in about five ounces of soy chorizo left over from something else that I cooked last week.

Cal - 2012-08-23 01:49:49