Jambalaya

Source: Vegan Fire & Spice

2 TB oil
1 cup chopped onion
1 green pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 hot chiles, seeded & minced
28 oz. can diced tomatoes
1 tsp thyme
1 tsp salt
1/4 tsp cayenne
2 tsp hot sauce
8 oz, seitan cut into cubes
1 can (15 oz) kidney beans, drained & rinsed
freshly cooked rice

1. Heat 1 TB oil in large skillet; saute onion, pepper, celery, garlic, & chiles. Cook until softened, about 5 minutes. Add juice from tomatoes, thyme, salt, cayenne, & hot sauce. Stir in tomatoes & bring to boil. Reduce heat, cover, & simmer 15 minutes.
2. Heat remaining 1 TB oil in skillet; saute seitan until browned; add to tomato mixture along with kidney beans. Simmer 10 minutes. Serve over rice.