About Me

Here at Sensei Cooks I write about my adventures in the kitchen and sometimes in the dojo.

I have a love for cooking and want to explore all the possible facets of it. Leave no stone unturned so to speak.

I am Vegan and love all types of vegan cooking.

I love the process of cooking. Being in the moment. Sort of Zen and the Art of Cooking.

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Smoke and Spice Jambalaya

This is one of my favourite recipes. It is right up there with the vegan Shepherd’s pie. I could have this jambalaya at least once a week and if I was making it for myself I would make it a little hotter than I make it for the family. I did not find tempeh at the store but then I didn’t really look a lot so instead I used a package of Tofurkey sliced meat. Hayley really liked the Tofurkey in the jambalaya even more so than the seitan. Personally I really like them both but I will do my best to try to find the tempeh for another time when I make this. I also recently ran into vegan shrimp at my local Asian supermarket so I will definitely try them in this recipe next time.
Jambalaya 001

Since I made this I have discovered some really good vegan Italian sausages by Tofurkey and they will be going in my next jambalaya.

Please feel free to use store bought seitan, if you can find it, but I just make my own using her basic recipe and adjusting the spices depending on the recipe you are putting it in. See below for her recipe.

Smoke and Spice Jambalaya adapted from Party Vegan by Robin Robertson

Jambalaya Ingredients:

2 tablespoons olive oil
8 ounces Tofurkey sliced meat, diced
8 ounces seitan, half-inch diced    ** See recipe below **
2 onions, coarsely chopped
2 celery ribs, coarsely chopped
1 green bell pepper, coarsely chopped
4 or 5 garlic cloves, minced
2-14 ounce cans of fire roasted diced tomatoes, drained
1 cup long grain rice
2 chipotle chiles in adobo, minced
3 cups organic vegetable broth
1 1/2 tsp smoked paprika, hot or sweet
1 1/2 tsp dried marjoram
1 tsp sea salt
1/2 tsp freshly ground black pepper
1 tablespoon fresh parsley, coarsely chopped, for garnish

Jambalaya Preparation:

  1. Heat 1 tbsp of the oil over medium heat and brown the Tofurkey and seitan about 5- 8 minutes, remove and set aside.
  2. Heat the remaining tbsp of oil over medium heat and cook the onion, celery, bell pepper and garlic until the onion is soft 7-9 minutes.
  3. Add the tomatoes, rice, chipotle, broth, paprika, marjoram, salt and pepper.
  4. Bring to the boil, cover and reduce to simmer for about 45 minutes, until rice and veggies are tender.
  5. Stir in the Tofurkey and seitan and cook for an additional 5 minutes.
  6. Serve with parsley sprinkled on top.


** Seitan ** You need the following if you are making your own seitan.

Seitan cooking broth:
6 cups of water
1 onion very roughly chopped, you can even just quarter it
1/4 cup soy sauce
2 cloves of garlic, pressed

2 cups gluten flour
1/4 cup nutritional yeast
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1/2 tsp sea salt
1/2 tsp freshly ground black pepper
3 tbsp olive oil
2 cups of hot water (you may not need all of it)

Make the seitan:

  1. Combine all the broth items in a large pot.
  2. Combine all the seitan ingredients, except the water, in a large bowl with a spatula or you can use a stand mixer with a dough hook.
  3. Add the water, as much as needed, to make a very glutinous dough.
  4. Knead it by hand for a few minutes and then divide it into 4 balls.
  5. Roll each ball into a 1" log and cut it into 2" pieces.
  6. Bring the broth to a boil, add the seitan and simmer for 45 minutes.
  7. Remove the seitan and chop each piece into 1/2" pieces.
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