Vegan crockpot jambalaya

• Vegan
• Gluten free

• Produce

  • 3 Celery ribs (about 1 1/2 cups
  • 2 cloves Garlic
  • 1 Green bell pepper
  • 1 cup Okra
  • 1/2 Onion
  • 1 16-oz can Tomatoes & green chilis

• Canned Goods

  • 1 1/2 cups Vegetable broth

• Pasta & Grains

  • 3 cups Cilantro rice, cooked

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1/4 tsp Salt

• Frozen

  • 6 oz Soy chorizo

Found on theveggiegirl.com

Description

Ingredients

• 6 oz soy chorizo (optional)
• 1 green bell pepper
• 1 cup okra
• ½ onion
• 3 celery ribs (about 1½ cups)
• 2 cloves garlic
• 1 16-oz can diced tomatoes & green chilis
• 1½ cups vegetable broth
• ½ tsp paprika
• ¼ tsp salt
• ¼ tsp ground black pepper
• ¼ tsp cayenne pepper
• 3 cups cooked cilantro rice

Directions

• Begin by cooking the chorizo in a skillet on medium-high heat. Let simmer until brown, then place in the crockpot.
• Next, dice the bell pepper, okra, onion and celery, and mince the garlic. Add all these veggies to the crockpot, then pour in the diced tomatoes and vegetable broth.
• Add the seasoning and give the vegetables a nice stir.
• Cook on low for 4-6 hours or on high for about 2 hours (I like my veggies to still have a little crunch).
• Mix in the cooked rice and.... laissez les bons temps rouler!