Slow Cooker Jambalaya (Vegan)

This slow-cooker jambalaya (vegan) recipe uses seitan, vegan sausage, celery, onion, bell pepper, and Cajun seasoning for an easy weeknight jambalaya.

• Preparation Time: 25 mins
• Cooking Time: 4 hr 30 mins
• Total Time: 4 hr 55 mins
• Calories: 334 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.