Slow Cooker Vegan Jambalaya

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This Slow Cooker Vegan Jambalaya recipe is a fabulous taste of New Orleans.

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.  

WHAT INGREDIENTS DO I NEED FOR VEGAN JAMBALAYA?

• onion
• celery
• green bell pepper
• vegetable broth
• diced tomatoes (petite)
• green chile peppers
• Old Bay seasoning
• olive oil
• vegan sausage links
• brown rice
• salt/pepper

**Specific measurements are in the recipe card below**

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 dish is not only easy to make, but will leave you satisfied and not missing the regular, meat filled version.

HOW DO I MAKE VEGAN JAMBALAYA?

It really doesn't get much easier than this!

STEP 1: Combine all ingredients, except the brown rice, into a large slow-cooker.

STEP 2: Place on low for 4-4.5 hrs

STEP 3: Add 1 cup of brown rice, allow to cook for additional 30-40 minutes.

STEP 4: Once the rice is fully cooked, season with salt/pepper to your taste.

Slow Cooker Vegan Jambalaya

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Ingredients

• 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 tablespoon Old Bay seasoning
• ¼ cup olive oil
• 2 vegan sausage links, cut into bit-size pieces
• 1 cup brown rice
• salt/pepper, season last

Instructions

1. Combine all ingredients, except the brown rice, into a large slow-cooker.
2. Place on low for 4-4.5 hrs
3. Add 1 cup of brown rice, allow to cook for additional 30-40 minutes.
4. Once the rice is fully cooked, season with salt/pepper to your taste.