 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Seitan Jambalaya
|
|
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
Make this as spicy as you like.
|
 |
|
Diet Types: Vegan, Vegetarian
|
|
|
Ingredients:
1 large onion, chopped1 large green bell pepper, chopped2 stalks celery, sliced thin 2 cloves garlic, minced4 fresh tomatoes, quartered1 ½ cups water1 cup brown Basmati Rice, rinsed1 bay leaf½ teaspoon dried Thyme1 teaspoon dried basil¼ teaspoon red pepper1 16 ounce jar seitan, drained (reserve marinade) and chopped into ½” pieces¼ cup chopped parsley
|
|
|
Serves: 8
|
|
|
Cooking Time: 30 minutes - one hour |
|
| Instructions: |
| In a large pot, heat oil over medium heat and saute onion, green pepper, celery and garlic about 10 minutes. Add tomatoes, water, reserved marinade, rice, bay leaf, Thyme, basil and red pepper. Stir. Cover and simmer over low heat 45 minutes.
Add seitan and simmer another 5 minutes, or until heated through and rice is cooked. Sprinkle with parsley and serve. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 8
|
| Amount Per Serving |
|
Calories 210
Calories from Fat 14
|
|
|
% Daily Value*
|
| | Total Fat 2g | 2% | | | Saturated Fat 0g | 1% | | | Mono Fat 0g | | | | Sodium 313mg | 13% | | | Total Carbs 27g | 9% | | | Dietary Fiber 3g | 13% | | | Protein 23g | | | | Iron | 10% | | | Calcium | 3% | | | Vitamin B-6 | 15% | | | Vitamin C | 39% | | | Vitamin E | 3% | | | Vitamin A | 7% | | | Selenium | 1% | | | Manganese | 50% | | | Copper | 10% | | | Zinc | 5% | | | Pantothenic acid | 6% | | | Niacin | 8% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 7% | | | Potassium | 9% | | | Phosphorus | 9% | | | Magnesium | 12% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
