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!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)
• 0 hot sauce (optional, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced seitan and cook for 3-4 minutes until lightly browned. Remove and set aside.

Step 3

In the same pot, add the diced onion, bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 4

Add the minced garlic, Cajun seasoning, and smoked paprika. Stir and cook for 1-2 minutes until fragrant.

Step 5

Stir in the diced tomatoes with their juices, vegetable broth, and rice. Add the bay leaf and return the cooked seitan to the pot.

Step 6

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.

Step 7

Fold in the red kidney beans and white cannellini beans. Cook for another 5 minutes until the beans are heated through.

Step 8

Remove the bay leaf and taste for seasoning. Adjust with salt and pepper if needed.

Step 9

Serve hot, garnished with chopped green onions and parsley. Drizzle with hot sauce if desired.

Nutrition Facts

Serving size	(3244.1g)

Amount per serving	% Daily Value*
Calories	2298.8

Total Fat 47.7g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 5.5g
Cholesterol 0mg	0%
Sodium 8612.6mg	0%
Total Carbohydrate 350.1g	0%
Dietary Fiber 68.5g	0%
Total Sugars 42.5g
Protein 139.9g	0%

Vitamin D 0IU	0%
Calcium 814.7mg	0%
Iron 31.5mg	0%
Potassium 6388.2mg	0%

*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.

Source of Calories

Fat: 18.0%

Protein: 23.4%

Carbs: 58.6%