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

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.