Spicy Vegan Jambalaya
This vegetarian jambalaya is a great meal to freeze and then throw in your slow cooker when guests come unexpectedly. You can cook the rice separately and replace Cajun seasoning with Creole seasoning if you prefer. It’s also possible to add bok choy instead of celery.
25 min + 4 h 30 min
Easy
Vegetarian
Ingredients
Method
Olive oil – 1 tbsp., or to taste
Diced tomatoes with juice – 1 (28 oz.) can
Seitan – 8 oz., cubed
Vegan sausage – 8 oz., smoked, cut into 2-inch slices
½ large onion, chopped
½ large green bell pepper, seeded, chopped
Celery – 3 stalks, chopped
Vegetable broth – 1 cup
Garlic – 2 cloves, minced
Miso paste – 1 tbsp.
Cajun seasoning – 1 ½ tsp.
Dried thyme – ½ tsp.
Dried oregano – ½ tsp.
Rice – 1 cup
Fresh parsley – 1 tbsp., or to taste