Vegan Jambalaya (Slow Cooker or Stove Top!

• Meat

  • 2 cups Sausage, vegan

• Produce

  • 2 Celery stalks
  • 3 Garlic cloves
  • 1 Green bell pepper
  • 1 Onion, medium
  • 1 tsp Oregano, dried
  • 2 Scallions
  • 1 tsp Thyme, dried
  • 1 1/2 cups Tomatoes

• Canned Goods

  • 4 cups Vegetable broth

• Condiments

  • 2 tbsp Cayenne pepper hot sauce

• Pasta & Grains

  • 2 cups Brown rice, long grain

• Baking & Spices

  • 2 tsp Black pepper, ground
  • 2 tbsp Paprika

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tbsp Cumin, ground

• Other

  • 1 3/4 cups Cooked or one 14 oz. can red kidney beans, drained

Found on connoisseurusveg.com

Description

Ingredients

• 1 tbsp. olive oil
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 1/2 cups diced tomatoes (about 3 tomatoes or a 14 ounce can)
• 4-5 cups vegetable broth
• 2 tbsp. paprika
• 2 tbsp. ground cumin
• 2 tsp. ground black pepper
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 2 tbsp. cayenne pepper hot sauce (adjust to heat preference)
• 2 cups long grain brown rice
• 1 3/4 cups cooked or one 14 oz. can red kidney beans, drained
• 2 cups chopped vegan sausage (optional, I like Field Roast brand)
• 2-3 scallions, chopped

Directions

• Place oil, pepper, celery, onion, garlic, tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano and hot sauce into slow cooker set to low heat.
• Cover and cook for 4-5 hours, stirring occasionally.
• About 1 1/2 hours before serving time, add rice and raise heat to high.
• Stir, cover and cook for another hour to an hour and a half, stirring occasionally, until rice is tender and all liquid is absorbed. Add more broth if the rice becomes too dry during cooking.
• Add beans and sausage. Stir and cook another 2 minutes or so, until beans and sausage are heated throughout.
• Served topped with scallions.
• Coat the bottom of a large pot with oil and place over medium heat. When the oil is hot add bell pepper, celery, onion, and garlic. Sauté for 5 minutes, until veggies are softened.
• Add tomatoes, 4 cups of broth, paprika, cumin, black pepper, thyme, oregano, hot sauce, and rice. Raise heat to high and bring to a boil. Lower heat, cover, and allow to simmer until the rice is cooked and liquid is absorbed, about 45 minutes. Remove from heat and allow to sit for about 5 minutes, covered.
• If using vegan sausage, briefly heat it on the stove or in the microwave while the rice sits.
• Remove lid, fluff rice with a fork, and stir in the beans. Serve topped with scallions.