Jumpin’ Jambalaya

5.0 (1 reviews)

1 1/2 Tbsp. safflower oil
1 medium onion, minced
1 green bell pepper, chopped
1/2 cup chopped celery
1 tsp. minced fresh garlic
2 tsp. filé powder
3/4 tsp. salt
1/4 tsp. cayenne
1 tsp. Tabasco sauce
1/4 tsp. dried thyme
3 cups canned tomatoes, drained
8 oz. soy sausage links, cut into 1-inch pieces
8 oz. seitan, cut into 1-inch pieces
1 cup cooked kidney beans
Cooked rice

• Heat 1/2 Tbsp. of the oil in a large saucepan over medium heat. Add the onion, bell pepper, celery, and garlic, cover, and cook over medium heat, stirring occasionally, until softened, about 5 to 8 minutes. Remove the cover, add 1 cup water, the filé powder, salt, cayenne, Tabasco, and thyme. Chop the tomatoes and add them to the mixture. Bring to a boil, then reduce to a simmer. Continue to cook, stirring occasionally, for 15 minutes or until the sauce thickens.Heat the remaining 1 Tbsp. oil in a skillet over medium heat. Add the soy sausage and seitan, cook for 5 minutes or until lightly browned, then add to the tomato mixture. Adjust the seasonings to taste and simmer an additional 5 minutes. Serve over rice.

Makes 4 to 6 servings.

Top Tip: If you do not have seitan, you can double the amount of kidney beans used.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind