Slow Cooker Jambalaya (Vegan)
Description
This slow-cooker jambalaya (vegan) recipe uses seitan, vegan sausage, celery, onion, bell pepper, and Cajun seasoning for an easy weeknight jambalaya.
Ingredients
•
1 tablespoon olive oil, or to taste
•
1 (28 ounce) can diced tomatoes with juice
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3 stalks celery, chopped
•
8 ounces seitan, cut into cubes
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8 ounces smoked vegan sausage, cut into 2-inch slices
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1 cup vegetable broth
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1/2 large onion, chopped
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1/2 large green bell pepper, seeded and chopped
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2 cloves garlic, minced
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1 tablespoon miso paste
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1 1/2 teaspoons Cajun seasoning
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1/2 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1 cup rice
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1 tablespoon chopped fresh parsley, or to taste
Directions
1
Drizzle olive oil into a 4-quart slow cooker. Add tomatoes with juice, celery, seitan, sausage, vegetable broth, onion, bell pepper, garlic, miso paste, Cajun seasoning, thyme, and oregano to the slow cooker.
2
Cover slow cooker. Cook on Low for 4 hours. Add rice to the slow cooker. Cover slow cooker. Cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.