Name: Slow Cooker Jambalaya (Vegan)
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Olive oil, or to taste - 1 tablespoon; Diced tomatoes with juice - 1 (28 ounce) can; Seitan, cut into cubes - 8 ounces; Smoked vegan sausage, cut into 2-inch slices - 8 ounces; Onion, chopped - ½ large; Green bell pepper, seeded and chopped - ½ large; Celery, chopped - 3 stalks; Vegetable broth - 1 cup; Garlic, minced - 2 cloves; Miso paste - 1 tablespoon; Cajun seasoning - 1 ½ teaspoons; Dried thyme - ½ teaspoon; Dried oregano - ½ teaspoon; Rice - 1 cup; Chopped fresh parsley, or to taste (Optional) - 1 tablespoon

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Jambalaya (Vegan)

1. Olive oil, or to taste - 1 tablespoon

2. Diced tomatoes with juice - 1 (28 ounce) can

3. Seitan, cut into cubes - 8 ounces

4. Smoked vegan sausage, cut into 2-inch slices - 8 ounces

5. Onion, chopped - ½ large

6. Green bell pepper, seeded and chopped - ½ large

7. Celery, chopped - 3 stalks

8. Vegetable broth - 1 cup

9. Garlic, minced - 2 cloves

10. Miso paste - 1 tablespoon

11. Cajun seasoning - 1 ½ teaspoons

12. Dried thyme - ½ teaspoon

13. Dried oregano - ½ teaspoon

14. Rice - 1 cup

15. Chopped fresh parsley, or to taste (Optional) - 1 tablespoon

How to cook deliciously - Slow Cooker Jambalaya (Vegan)

1. Stage

Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.

2. Stage

Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.