Easy Vegan Jambalaya . . . Just in Time for Fat Tuesday

Nancy Olah

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Prep Time 30

Cook Time 4

Total Time 4 30

Servings: 5 to 6 people

Course: Slow Cooker Meals

Cuisine: Creole

2 tablespoons extra virgin olive oil
1 cup onions finely chopped
2 celery stalks sliced lengthwise in halves or thirds, and then finely chopped in ¼-inch pieces
1½ cups green red, orange, or yellow bell pepper, chopped (you can use just one type, but the variety of colors sure looks pretty)
2 bay leaves
4 garlic cloves
¼ cup vegetable stock
28- ounce can fire roasted diced tomatoes
4 sprigs thyme
1 teaspoon hot pepper flakes
2 Field Roast Mexican Chipotle Sausages ½ package, casings removed, sliced lengthwise, and chopped into ½-inch pieces
8- ounce package of Upton’s Naturals Traditional Seitan sliced and broken into irregular pieces
½ lb. okra pods wiped with a paper towel, caps and tips removed, and sliced into ¼-inch pieces
Sea salt and freshly ground black pepper
1½ cups brown rice cooked in an Instant Pot, rice cooker, or on your cook top

Using the Cuisinart Cook Central or another slow cooker with a sauté function, turn the sauté temperature to its lowest setting (usually 275 degrees), add the olive oil, and sauté your onion for about for about 5-6 minutes until translucent.
Add the celery and green or yellow bell peppers and cook for about 4–5 minutes. Add the garlic and bay leaves and cook a minute or so more. Add the stock, tomatoes, thyme, hot pepper flakes, sausages, seitan, and okra. Cover and cook on low for 3-4 hours.
Stir in about half of your cooked brown rice, and let it absorb the liquid. Taste carefully and correct seasonings with sea salt and pepper. Serve additional rice on the side (if desired), along with skillet corn bread and cooked collard greens.