The Veganomicon does it again. I'm beginning to doubt that any other cookbook is ever going to surpass this one as my favorite. This dish combines beans, rice, seitan, and a world of vegetables and spices that gives a sort of risotto-textured comfort food dish that I think still tastes kind of fancy. I'm not really a huge fan of cajun flavors typically but I really like this.
The recipe can be found here, but as you know, I really think you should just buy the book. It's so worth it.
You can use store bought seitan or make your own. When I was making this recipe, I really wanted something that would take a long time and all of my attention - I like getting lost in the details of the recipe because it takes away all the worries about everything else. For that reason, I chose to make my own seitan, and used (what else?) a recipe also from Veganomicon.
You can find the Simple Seitan recipe here.
Tips, Thoughts and Changes
1. (Timing: MOST IMPORTANT) Using brown rice, this actually took almost 2 hours to bake instead of the 45 minutes in the book. Making the seitan takes a while, so overall it took about 4 hours to make this recipe. Most of it is simmering or baking time and you could do other things. Just know you have to start early.
2. I used vegetable broth instead of the cooking sherry.
3. Things left out: fresh thyme, celery seed, parsley - it still tastes well-spiced.
4. Red pepper instead of green pepper. I just kind of hate green pepper.
5. Although it doesn't specify, I drained and rinsed the cans of beans.
6. The recipe calls for a deep casserole dish, but all I had was a 9x13 lasagna pan. With everything combined this filled it up right to the brim, so I covered it with foil as dictated and I set it on a roasting pan for the baking. It bubbled over quite a bit, but the pan contained it fine. If you have two lasagna pans, I would split it.
7. Just be sure to taste the rice before you pull it out of the oven - baking time varies but you definitely don't want to quit while the rice is still hard - it should soak up most of the liquid.
All together now.
Seitan simmering in the broth.
Diced up homemade seitan.
It looks real weird. I agree. But there's 54 g of protein in that chunk, and it tastes awesome.
Southern love on a fork.