Slow cooker vegan jambalaya
520 cals, 37p, 62c, 12f (per meal)
1/2 lbs (227g)
1/2 large (82g)
2 clove(s) (6g)
1 1/2 tbsp (10g)
1/2 lbs (227g)
1 tbsp (15mL)
1 28oz can (794g)
1/2 large (75g)
3 stalk, medium (7-1/2" - 8" long) (120g)
2 tsp (10mL)
1 cup(s) (mL)
1 cup (185g)
1
Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, hot sauce, and Cajun seasoning into crock.
2
Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more.