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CrockPot Vegan Jambalaya

October 9, 2011 By Kristi

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Jambalaya
Vegan jambalaya is here…and welcome WiseBread readers!

If you’re new here, please stay a while and read a bit about me and the blog, or check me out on Facebook and Pinterest!

Day 282.

Jambalaya always smells really tasty. And, other than the meat, it seems like something I would love. Rice and vegetables stewing in a pot? What could be better? But then, of course, there’s sausage and shrimp and chicken, so I don’t really want to eat it.

And then, as if it were mocking even my thought of trying it, there’s lots and lots of celery. To which, I am sadly allergic.

So even if I thought to attempt a taste of Jambalaya, I never could. I’ve decided to beat the system and attempt to make my own.

I replaced the celery with bok choy, the chicken with cubed seitan and replaced the shrimp with a tablespoon of miso paste.

Those fake little “vegan” shrimp kind of freak me out, but if you like those, I’m sure they’d work too.

The Results

This is pretty good, but not perfect. I usually avoid cooking rice in the slow cooker because it tends to come out too mushy for my tastes. But I thought to myself, “30 minutes, it can’t get that bad.” Well, apparently 30 minutes is enough.

It was too mushy. If I ever make this again, I’d serve cooked rice separately from the jambalaya blend, keeping them separate until the last minute before mixing it together in each bowl.

Or, cook the rice only 15 minutes or so at the end.

The kids didn’t seem to mind the mushiness at all but didn’t go crazy for it either. Bug loved the “hot dogs” (the sausage pieces) and Goose apparently didn’t, since Bug also ate hers.

My husband and I both thought it was OK and the flavor is pretty good, but probably not worth a repeat unless the rice was made separately.

CrockPot Vegan Jambalaya

Adapted from Slow Cooker Jambalaya.

Ingredients

8 ounces seitan (like this), cubed

8 ounces smoked vegan sausage, cut into 2-inch slices

1/2 large onion, chopped

1/2 large green bell pepper, seeded and chopped

3 stalks celery, chopped (I subbed diced bok choy due to allergies)

28 ounces diced tomatoes with juice

2 cloves garlic, minced

1 cup Easy Slow Cooker Vegetable Broth

1 tablespoon miso paste

1/2 tablespoon Cajun or Creole spice mix

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup rice, uncooked

Parsley, optional

Method

Spray a bit of olive oil to the bottom of a 4-quart crock.

Add all ingredients, except rice and parsley.

Cook on low for 4 hours.

Add rice and cook on high for 15-20 minutes more. [UPDATE: cooking and serving the rice separately really is better.]

Sprinkle with parsley if desired.

The Super Easy Vegetarian Slow Cooker Cookbook

Want more vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

Editor’s note: I have a brand new, updated whole foods, vegetables and chickpeas version of this dish that I absolutely adore in my new cookbook, The Super Easy Vegetarian Slow Cooker Cookbook. I hope you’ll check it out!

What are you having for Sunday Brunch, Breakfast or Lunch?

Crockpot Vegan Jambalaya
 
Yield: 8

Vegan Jambalaya

Jambalaya

Jambalaya always smells really tasty. Here's my vegan jambalaya recipe for you to enjoy. Rice and vegetables stewing in a pot? What could be better?

Prep Time 10 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 25 minutes

Ingredients

  • 8 ounces seitan cubed
  • 8 ounces smoked vegan sausage, cut into 2-inch slices
  • 1/2 large onion, chopped
  • 1/2 large green bell pepper, seeded and chopped
  • 3 stalks celery, chopped (I subbed diced bok choy due to allergies)
  • 28 ounces diced tomatoes with juice
  • 2 cloves garlic, minced
  • 1 cup Easy Slow Cooker Vegetable Broth
  • 1 tablespoon miso paste
  • 1/2 tablespoon Cajun or Creole spice mix
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 cup rice, uncooked
  • Parsley, optional

Instructions

  1. Spray a bit of olive oil to the bottom of a 4-quart crock.
  2. Add all ingredients, except rice and parsley.
  3. Cook on low for 4 hours.
  4. Add rice and cook on high for 15-20 minutes more.
  5. Sprinkle with parsley if desired.
© Kristi
Cuisine: Cajun

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: chicken, allergen-friendly, dairy-free, gluten-free, nut-free, rice, slow cooker, soy-free, tomato, vegan, vegetarian, whole food Tagged With: crockpot, jambalaya, rice, sausage, slow cooker

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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