Vegan Jambalaya (Slow Cooker or Stove Top!)
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Connoisseurus Veg · by Alissa★ 4.5 (43)

Vegan Jambalaya (Slow Cooker or Stove Top!)

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 23%
CARBS 73G87% OF CAL
7G FIBER9G SUGAR57G OTHER
FAT 1G3% OF CAL
0G SAT1G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegan jambalaya with rice, red beans, peppers, and a spicy seasoning blend, cooked quickly on the stove or slowly in a slow cooker. Quick, easy, and full of Cajun flavors without meat.

maincajunbeansdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 1 tablespoon olive oil ((this can optionally be omitted for the slow cooker method))
  • 1 green bell pepper, (diced)
  • 2 celery stalks, (diced)
  • 1 medium onion, (diced)
  • 3 garlic cloves, (minced)
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 3 cups vegetable broth, (plus more as needed (4 cups or more for the slow cooker method))
  • 1 (14 ounce or 400 gram) can diced tomatoes in sauce
  • 2 tablespoons cayenne pepper hot sauce, (or to taste)
  • 2 cups basmati rice
  • 1 (14 ounce or 400 gram) can kidney beans, (drained and rinsed)
  • 2 cups chopped vegan sausage (optional, I like Field Roast brand)
  • 3 scallions (chopped)
PREP
15M
SODIUM
673MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.