Slow Cooker Jambalaya (Vegan) Tasty Recipes

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Slow Cooker Jambalaya (Vegan)

"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 :

• 1 tablespoon olive oil, or to taste
• 1 (28 ounce) can diced tomatoes with juice
• 8 ounces seitan, cut into cubes
• 8 ounces smoked vegan sausage, cut into 2-inch slices
• 1/2 large onion, chopped
• 1/2 large green bell pepper, seeded and chopped
• 3 stalks celery, chopped
• 1 cup vegetable broth
• 2 cloves garlic, minced
• 1 tablespoon miso paste
• 1 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup rice
• 1 tablespoon chopped fresh parsley, or to taste (optional)

Instructions :

Prep : 25M	Cook : 6M	Ready in : 4H55M

• 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.
• 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.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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