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Vegan Jambalaya ~ Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!

Jambalaya

Slow-cooked Creole jambalaya made with plant-based ingredients and packed with big and bold flavors of the Louisiana classic!
5 from 11 votes
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Course: Dinner
Cuisine: American, Southern
Keyword: rice, slow cooker, vegan, vegan meat, vegetarian
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Servings: 6
Calories: 517kcal
Author: Holly Gray

Ingredients

  • Non-stick cooking spray
  • 28 ounces diced tomatoes undrained
  • 16 ounces spicy vegan sausage cut into 1-inch slices
  • 10 ounces vegan chicken cubed
  • 3/4 cup celery chopped
  • 1/2 cup green bell pepper chopped
  • 1/4 cup yellow onion chopped
  • 2 teaspoons garlic minced
  • 1 cup vegan beef-style broth
  • 1 tablespoon white miso paste
  • 1 1/2 teaspoons Creole seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup long-grain white rice
  • 2 tablespoons scallions chopped
  • 1 tablespoon parsley chopped

Instructions

  • Spray a 6-quart slow cooker with non-stick cooking spray.
  • Into the pot, add the tomatoes with juice, vegan sausage, vegan chicken, celery, green pepper, onion, and garlic.
  • Pour in beef-style broth then stir in the miso paste, Creole seasoning, oregano, and thyme.
  • Cook on Low for 4-1/2 hours.
  • Meanwhile, prepare the rice according to package directions. Fluff with a fork and set aside.
  • When the jambalaya mixture is ready, stir in cooked rice. Ladle jambalaya into serving bowls, sprinkle with scallions and parsley, and serve hot.

Nutrition

Calories: 517kcal | Carbohydrates: 34g | Protein: 24g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 875mg | Potassium: 661mg | Fiber: 3g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 27mg | Calcium: 87mg | Iron: 3mg
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