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Slow Cooker Jambalaya (Vegan) Recipe

Recipe by: Maggie Huffman

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook4 h 30 m
  • Ready In4 h 55 m
  • 1Drizzle 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.
  • 2Cook 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.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 6 servings
  • 334 cals
  • 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)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    334
    17%
  • Fat:
    10.3
    16%
  • Carbs:
    40.8
    13%
  • Protein:
    19.9
    40%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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