slow cooker jambalaya (vegan)

Ingredients

• Servings: 6
• 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 seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 cup rice
• 1 tablespoon chopped fresh parsley, or to taste (optional)

Recipe

Preparation Time: 25 mins Cook Time: 4 hrs 30 mins

Ready Time: 4 hrs 55 mins


• 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, 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.