1 large onion, diced
4 celery stalks, diced green parts only
5 thyme stems or 1 tsp dried thyme
1 bell pepper, diced
2 cloves garlic, minced
1 14.5 oz can diced tomatoes
3 tbsp tomato paste
1 14.5 oz can beans, drained. I recommend kidney, cannelini or great northern.
1 8 oz package of Seitan
5 cups water or vegetable broth
2.5 cups leftover cooked rice
1.5 tbsp paprika
½ tbsp cayenne (or less, depending on your spice tolerance)
2 tsp dried marjoram
2 tbsp olive oil
Salt to taste
Sauté onion with thyme in olive oil on medium heat while prepping the non-canned vegetables (bell pepper, celery, garlic).
Then add bell pepper, celery, garlic and spices.
Combine and sauté for 3 minutes
Add beans and Seitan, combine.
Add tomato paste and tomatoes, combine.
Add water/broth. Adjust seasonings. At this point I added some more paprika, cayenne, and salt.
Add the rice, break up clumps.
Turn heat to high and bring to a boil.
Lower heat to medium low and let simmer for 30 minutes.
Taste for salt before serving and remove the thyme stems. Serve with hot sauce.