I may be a little late on the whole Mardi Gras celebration. But late is better than never, right? I love cajun food! So in lieu of Mardi Gras, and there ALWAYS being a time for a spicy creole dish, I have created a tasty vegan jambalaya filled with veggies, vegetable broth and vegan sausage. Because Jambalaya is perhaps one of the most versatile dishes that Louisiana has to offer, it is easy to be creative and make it fit your dietary needs. This altered version of the classic high calorie dish is not only easy to make, but will leave you satisfied and not missing the regular sausage normally filled with excessive amounts of saturated fat.
- 1 medium onion, chopped
- 4 celery stalks, chopped
- 1 green bell pepper, chopped
- 2 cups vegetable broth
- 1 14.5 oz can diced tomatoes (petite)
- 1 4 oz can green chile peppers, chopped
- 1 Tbsp Old Bay seasoning
- 1/4 cup olive oil
- 2 vegan sausage links, cut into bit-size pieces
- 1 cup brown rice
- salt/pepper, season last
- Combine all ingredients, except the brown rice, into a large slow-cooker.
- Place on low for 4-4.5 hrs
- Add 1 cup of brown rice, allow to cook for additional 30-40 minutes.
- Once the rice is fully cooked, season with salt/pepper to your taste.