Seitan Jambalaya

Seitan Jambalaya

Seitan Jambalaya with white beans and red kidney beans. This protein rich meal offers a delicious plant-based Louisiana-style option. You can also use brown rice for the dish but you’ll have to adjust for a longer cooking time to ensure the rice is done. You may also try substituting the seitan for tempeh.


Serves: 5-8 Time: 60 minutes

Seitan Jambalaya

  • 8 oz. seitan, cut into chunks
  • 1 can red kidney beans, drained & rinsed
  • 1 can white, cannellini beans, drained & rinsed
  • 3 cups vegetable broth
  • 1 1/2 cup white rice
  • 4 garlic cloves, minced
  • 15 oz. can diced tomatoes, drained & rinsed
  • 2-3 bay leaves
  • 1/2 yellow onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 1 small bell pepper, diced
  • 1 tsp paprika
  • 1/2 tsp red cayenne pepper
  • 2 tsp dried thyme
  • 1 tsp oregano or marjoram, dry
  • 1/2 tsp black pepper
  • 1 tsp old bay seasoning
  • 1/3 cup white cooking wine
  • 3 Tbs tomato paste


  1. Prepare your vegetables and preheat the oven to 350ºF.
  2. In a large skillet, set heat to medium-high, add enough oil to coat the pan once hot and sear the seitan for 4-6 minutes on each side. Remove from the pan.
  3. Do not wipe the pan, continue using the heat to sauté the onion for 5-7 minutes. Add a bit more oil if needed.
  4. Then, add the bell pepper, carrot, garlic, and celery. Cook for 7-8 more minutes.
  5. Add the seasonings and tomato paste. Cook for another 2-3 minutes before deglazing the skillet with the cooking wine, bring it to a simmer.
  6. Next, add the beans and tomatoes. Then add the rice. Stir together for one minute before adding the vegetable broth, seitan, and bay leaves. Bring to a simmer, cover with an oven-safe lid and place in the oven for 25-30 minutes.
  7. Then, after time has passed, remove the lid and cook in the oven for another 7-10 minutes.
  8. Remove the bay leaves before serving.
  9. Enjoy!

Nutrition Information

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