Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Slow Cooker Jambalaya (Vegan)

4

295 min

Slow Cooker Jambalaya (Vegan)

Slow Cooker Jambalaya (Vegan) Photo 1

Category

Jam Recipes

Time

295 min

Serving

6 persons

Calories

334

Rating

4.00★ (32)

Cuisine

Author: Victoria Buriak
A good meal to freeze and throw in the slow cooker on a busy day. I prefer the rice cooked separately. You can substitute Creole seasoning for the Cajun seasoning and bok choy for the celery, if desired.

Ingredients

  • olive oil: 1 Tbsp (to taste)
  • tomatoes with juice: 1 can (28 ounce can, diced)
  • ounces seitan: 8 piece (cut into cubes)
  • ounces smoked vegan sausage, cut into 2-inch slices: 8 piece
  • onion: 0.5 piece (chopped)
  • green bell pepper: 0.5 piece (chopped)
  • stalks celery: 3 piece (chopped)
  • vegetable broth: 1 cup
  • garlic: 2 clove (minced)
  • miso paste: 1 Tbsp
  • ½ teaspoons Cajun seasoning: 1 piece
  • thyme: 0.5 tsp (dried)
  • oregano: 0.5 tsp (dried)
  • rice: 1 cup
  • fresh parsley: 1 Tbsp (to taste, chopped, optional)

Metric Conversion

Stages of cooking

Slow Cooker Jambalaya (Vegan) Photo 21
Slow Cooker Jambalaya (Vegan) Photo 32
  1. 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.
    Slow Cooker Jambalaya (Vegan) Photo 2
  2. 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.
    Slow Cooker Jambalaya (Vegan) Photo 3

How did you like this article?

You may also like