From The Cafe Flora Cookbook.
12 ounces seitan (1 1/2 cups), 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 pepper, seeded and diced
1 large red pepper, seeded and diced
1 jalapeno chile, diced
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
2 scallions, white and green parts, chopped
1 (28-oz) can diced tomatoes in juice
1 tablespoon olive oil
Jambalaya Seitan Marinade:
1/4 cup tamari or soy sauce
1 tablespoon hot pepper sauce
1 tablespoon smoked Spanish 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 tasts and serve immediately.
Serves 4 to 6
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