Slow Cooker Jambalaya (Vegan)
Ingredients
- 1 tablespoon olive oil, or to taste
- 1 (28 ounce) can diced tomatoes with juice
- 3 stalks celery, chopped
- 8 ounces seitan, cut into cubes
- 8 ounces smoked vegan sausage, cut into 2-inch slices
- 1 cup vegetable broth
- ½ large onion, chopped
- ½ large green bell pepper, seeded and chopped
- 2 cloves garlic, minced
- 1 tablespoon miso paste
- 1 ½ teaspoons Cajun seasoning
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 cup rice
- 1 tablespoon chopped fresh parsley, or to taste (Optional)
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Instructions
- 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.
- 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.
Source
Original recipe: View Original