SLOW COOKER VEGAN JAMBALAYA

Slow cooker Vegan Jambalaya image

Number Of Ingredients 17

1 tablespoon Olive Oil
1 Green bell pepper (diced)
2 Celery stalks (diced)
1 Medium onion (diced)
3 Garlic cloves (minced)
14 ounce Diced Tomatoes (14 oz can)
4 cups Veggie Broth
2 tablespoon Paprika
2 tablespoon Ground Cumin
2 teaspoon Black pepper
1 teaspoon Dried thyme
1 teaspoon Dried oregano
2 tablespoon Cayenne pepper hot sauce
2 cups Long grain brown rice (or basmati)
14 ounce Red kidney beans (14 oz can or 1.75 cups cooked)
2 cup Vegan Sausage (chopped)
3 cups Scallions (chopped)

Steps:

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.
Add the rice and raise the 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.

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