Slow Cooker Jambalaya (Vegan)

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)

    • Directions

  • Step 1

    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.

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  • Step 2

    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.

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