How to Make Slow Cooker Jambalaya (Vegan) - A Step-by-Step Guide

If you're looking for a flavorful and hearty dish that's easy to prepare, then this Slow Cooker Jambalaya (Vegan) recipe is just what you need. Jambalaya is a classic Creole dish that originated in Louisiana and is known for its rich flavors and satisfying ingredients. This vegan version swaps out the traditional meat and seafood for hearty plant-based alternatives, making it a perfect option for those following a vegan diet.

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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
  • ½ large onion, chopped
  • ½ large green bell pepper, seeded and chopped
  • 3 stalks celery, chopped
  • 1 cup vegetable broth
  • 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)

Information

  • Prep Time: 25 mins
  • Cook Time: 4 hrs 30 mins
  • Total Time: 4 hrs 55 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • Nutrition

    334 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Sodium: 965mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 4g
    • Total Sugars: 5g
    • Protein: 20g
    • Vitamin C: 25mg
    • Calcium: 106mg
    • Iron: 7mg
    • Potassium: 402mg