Directions:
- Preheat oven to 400°F Combine seasoning ingredients and set aside.
- Drain tomatoes. Save the liquid. Chop tomatoes coarsely.
- Place seitan in food processor and pulse on off 12 times or until shredded.
- In Dutch oven with lid combine reserved liquid with vegetable broth and boil over med high heat.
- Add the rice and 1/4 tsp salt. Return to boil, then cover and reduce heat simmering for 20 minutes.
- Heat oil over med high heat. Add onion, cook until slightly softened. Add garlic, red pepper, celery and seasoning mix. Stir well. Then add the tomatoes then the seitan and cook, stirring about 3 minutes. Add this to the rice. Stir to combine.
- Bake, covered until water is absorbed [30 to 45 minutes]
- Remove from oven and keep covered five minutes. Stir. Serve.
- Prep time is stove top time.
- Cooking is oven time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 452.05 Kcal (1893 kJ) | ||
| Calories from fat | 90.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.1g | 16% | |
|---|---|---|---|
| Cholesterol | 1.69mg | 1% | |
| Sodium | 1949.14mg | 81% | |
| Potassium | 687.84mg | 15% | |
| Total Carbs | 62.81g | 21% | |
| Sugars | 8.23g | 33% | |
| Dietary Fiber | 7.19g | 29% | |
| Protein | 28.49g | 57% | |
| Vitamin C | 36.3mg | 60% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 14mg | 78% | |
| Calcium | 80mg | 8% | |
| Amount Per 100 g | |||
| Calories | 106.18 Kcal (445 kJ) | ||
| Calories from fat | 21.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 16% | |
|---|---|---|---|
| Cholesterol | 0.4mg | 1% | |
| Sodium | 457.82mg | 81% | |
| Potassium | 161.56mg | 15% | |
| Total Carbs | 14.75g | 21% | |
| Sugars | 1.93g | 33% | |
| Dietary Fiber | 1.69g | 29% | |
| Protein | 6.69g | 57% | |
| Vitamin C | 8.5mg | 60% | |
| Vitamin A | 0.1mg | 20% | |
| Iron | 3.3mg | 78% | |
| Calcium | 18.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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