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.