Vegan Jambalaya (Slow Cooker Or Stove Top!)

Step 1

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.

Step 2

Cover and cook for 4-5 hours, stirring occasionally.

Step 3

Add the rice and raise the heat to high.

Step 4

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.

Step 5

Add beans and sausage. Stir and cook another 2 minutes or so, until beans and sausage are heated throughout.

Step 6

Served topped with scallions.

Step 7

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.

Step 8

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.

Step 9

If using vegan sausage, briefly heat it on the stove or in the microwave while the rice sits.

Step 10

Remove lid, fluff rice with a fork, and stir in the beans and sausage. Serve topped with scallions.