Seitan Jambalaya

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.1
  • Total Fat: 8.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,224.4 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 5.7 g
  • Protein: 18.5 g

View full nutritional breakdown of Seitan Jambalaya calories by ingredient
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Submitted by: IAMNIKCHICK


Vegetarian Jambalaya with seitan Vegetarian Jambalaya with seitan
Number of Servings: 6


    12-16 ounces of Seitan, cut in chunks
    2 tablespoons vegetable oil
    1 large yellow onion, diced
    2 tablespoons chopped garlic
    2 stalks celery, diced, plus the leaves, chopped
    1 large green bell pepper, seeded and diced
    1 large red bell pepper, seeded and diced
    1 jalapeno
    1/2 cup chopped fresh parsley
    1 tablespoon fresh thyme or 1 teaspoon dried thyme
    2 scallions
    1 (28-ounce) can diced tomatoes in juice
    salt and pepper
    1 tablespoon olive oil

    1/4 cup tamari or soy sauce
    1 tablespoon tabasco sauce
    1 tablespoon smoked paprika
    1 tablespoon dried oregano
    1 tablespoon chopped garlic


Marinate the Seitan. Toss the seitan in the marinade to coat thoroughly. Marinate in the refrigerator for an hour or overnight.

Heat the vegetable oil in a large, heavy saucepan over medium heat. Add the onion and saute until soft and translucent, about 10 minutes.

Add the garlic, celery, bell peppers, chile, herbs and scallions and saute for another 5 minutes. Add the tomatoes with their juice, lower the heat and simmer for 20 minutes. Season with salt and pepper to taste.

Heat the olive oil in a skillet or wok over high heat. Drain the seitan and reserve the marinade. Add the seitan and saute until hot. Just before serving mix the seitan and its marinade into the vegetable stew. Adjust seasonings to taste and serve immediately, over hot rice if desired.

Serves 4-6

Number of Servings: 6

Recipe submitted by SparkPeople user IAMNIKCHICK.


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