Monday, November 14, 2011

Jambalaya Night

I have been thinking about this jambalaya all week and finally tonight I made it!  I pulled this recipe from the wonderful veganomicon and I have made it multiple times.  I am always so pleased with just how delicious it is, especially on a chilly day like today.

Here's what goes into it!

olive oil
seitan (I made my own, recipe also in veganomicon)
1 lg onion, minced
red bell pepper, chopped
green bell pepper, chopped  
4 cloves garlic, minced
3 tablespoons tomato paste
2 cups brown rice
1/2 cup wine or stock (to deglaze)
1 28oz can crushed tomatoes
about 2 cups cooked or soaked beans (I used a chili bean combo)
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika 
1 teaspoon oregano
1/2 teaspoon celery seed
1/2 teaspoon onion powder
pinch of cayanne
4 cups veggie stock
salt and pepper
fresh parsley

This recipe is ideal for a stove to oven dutch oven but you can also make it in a stock pot and transfer to a casserole dish to finish cooking in the oven.

oven 375

First up, brown the seitan in a little olive oil and set aside.  Next, sauté the onion in some more olive oil then add the bell peppers and garlic.  Cook for about 10 minutes until very very soft.  Stir in the tomato paste and cook 4 more minutes.  Deglaze with wine or stock scraping up the delicious burnt on bits. 

Then, stir in the rice and cook for a few minutes so it smells toasty.  Stir in the crushed tomatoes, beans, herbs and spices.  Bring to a simmer, then add the veggie stock. Taste and season to your liking.

Transfer to the oven, and bake for about 45 minutes until liquid is mostly absorbed and rice and beans are cooked through.  give it a good stir and let rest for 10 minutes before dishing up.  It needs to cool a bit anyhow.  Top with a bit of chopped parsley and get ready to be happy.

love, heidi

1 comment:

  1. This looks TOO good! Just added to my grocery list and will be making today!