Enjoy the flavors of Louisiana with this vegan twist on a classic jambalaya. Packed with vegetables, spices, and protein-rich vegan sausages, this slow cooker jambalaya will satisfy your taste buds and leave you feeling satisfied. It's a perfect dish for gatherings or weeknight dinners, as it requires minimal preparation. Let the slow cooker do all the work and enjoy a comforting and flavorful meal!
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 2 bell peppers, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup long-grain white rice
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- 8 ounces vegan sausages, sliced
- 1 cup okra, sliced
- 1 cup frozen corn
- 1 cup frozen peas
Directions
- Heat olive oil in a skillet over medium heat. Add the diced onion, bell peppers, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.
- Add paprika, dried thyme, dried oregano, cayenne pepper, black pepper, and salt to the skillet. Stir well to coat the vegetables.
- Transfer the vegetable mixture to a slow cooker. Add the long-grain white rice, diced tomatoes, vegetable broth, vegan sausages, okra, corn, and peas. Stir everything together.
- Cover the slow cooker and cook on high heat for 4 hours or low heat for 8 hours, until the rice is cooked and the flavors have melded together.
- Once cooked, fluff the jambalaya with a fork and serve hot. Garnish with fresh parsley or green onions, if desired.
