Seitanic Red and White Bean Jambalaya
Transform your weeknight dinner game with this hearty and flavor-packed Seitanic Red and White Bean Jambalaya! This vegan twist on the classic Louisiana dish is loaded with protein-packed seitan, creamy red kidney and white cannellini beans, and aromatic vegetables like bell peppers, onions, and celery. Seasoned with bold Cajun spices and a hint of smoky paprika, every bite bursts with robust flavor. Simmered with long-grain rice in rich vegetable broth and juicy tomatoes, this one-pot wonder is not only satisfying but also easy to prepare in under an hour. Perfect for a cozy family meal or meal prep, this jambalaya is best served hot with a sprinkle of fresh parsley, green onions, and optional hot sauce for an extra kick. Vegan, nutritious, and undeniably delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 cup seitan, diced
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 can (14 ounces) diced tomatoes, with juices
- 4 cups vegetable broth
- 1.5 cups long-grain white rice
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) white cannellini beans, drained and rinsed
- 1 bay leaf
- 2 green onions, chopped (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- hot sauce (optional, for serving)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced seitan and cook for 3-4 minutes until lightly browned. Remove and set aside.
In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic, Cajun seasoning, and smoked paprika. Stir and cook for 1-2 minutes until fragrant.
Stir in the diced tomatoes with their juices, vegetable broth, and rice. Add the bay leaf and return the cooked seitan to the pot.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20-25 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
Fold in the red kidney beans and white cannellini beans. Cook for another 5 minutes until the beans are heated through.
Remove the bay leaf and taste for seasoning. Adjust with salt and pepper if needed.
Serve hot, garnished with chopped green onions and parsley. Drizzle with hot sauce if desired.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 11.5 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
