Vegan jambalaya is here…and welcome WiseBread readers!
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.
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.
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 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
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,. I hope you’ll check it out!
What are you having for Sunday Brunch, Breakfast or Lunch?
- 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
- 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.
- Sprinkle with parsley if desired.