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)
Why This Recipe Is So Good
Full of bold flavors and hearty ingredients that make it both satisfying and nutritious. It’s completely plant-based, making it great for anyone looking to eat more vegan meals. Plus, using a slow cooker means you can set it and forget it, freeing up your day for other things.
Tips For Perfect Results
- Use a good-quality vegetable broth to add more depth to the flavor.
- Chop the vegetables uniformly so they cook evenly in the slow cooker.
- Add the rice towards the end of the cooking time to prevent it from becoming too mushy.
- Chop the vegetables uniformly so they cook evenly in the slow cooker.
- Add the rice towards the end of the cooking time to prevent it from becoming too mushy.
Directions
Drizzl a little olive oil in the bottom of your slow cooker. Then, add the tomatoes with their juice, seitan, sausage, chopped onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano. Give everything a good stir to combine. Set the slow cooker to Low and let it cook for about 4 hours. After that, stir in the rice, switch the heat to High, and cook until the rice is tender, which should take around 30 minutes. Once it’s all done, sprinkle some fresh parsley on top for a nice touch.
How To Serve This Dish
Serve this meal with a side of crusty bread or a simple green salad to balance the spices. A squeeze of fresh lemon or hot sauce on top can add a nice zing. It also pairs well with steamed greens like kale or collard greens.
How To Preserve This Dish
Allow the jambalaya to cool completely before transferring it to airtight containers. It will keep well in the refrigerator for up to four days. For longer storage, freeze in portions and thaw in the refrigerator overnight before reheating gently on the stove or microwave.
