Vegetarian Jambalaya

Good morning everyone,

Tonight for dinner we’re having vegetarian jambalaya made in a slow cooker.  So spicy, so full of flavour – jambalaya has been a favourite since the first time I tasted it.

This slow cooker version is simple and easy to make, saving me time while still making a wholesome, home cooked meal for my family.

Vegetarian Jambalaya

1 tbsp. olive oil
1 bell pepper, diced
2 celery stalks, diced
1 medium onion, diced
3 garlic cloves, minced
3 large tomatoes, diced
4-5 cups light vegetable broth
2 tablespoons paprika
2 tablespoons ground cumin
2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon red chili powder, or to taste
2 cups long grain brown rice
2 cups cooked red kidney beans, drained
2 cups chopped vegetarian sausage, or 2 cups soy chunks
3 green onions, chopped

Place oil, bell pepper, celery, onion, garlic, tomatoes, broth, paprika, cumin, black pepper, thyme, oregano and chili powder into slow cooker set to low heat.  Cover and cook for 4-5 hours, stirring occasionally.

If using soy chunks, soak them per the instructions on the package.  Squeeze out the water at the end of the soaking period.

Brown the soy chunks or sausage in a hot non-stick pan over medium-high heat until they are a golden brown.  Remove from heat, cover and set aside.

About 1 1/2 hours before serving time, add rice and raise heat to high.  Stir, cover and cook for another 1 1/2 hours stirring occasionally, until rice is tender and all liquid is absorbed. You can add more broth or water if the mixture becomes too dry.

Add beans and sausage or soy chunks (if using). Stir and cook another 5 minutes or so, until heated throughout.  Serve topped with scallions.

That’s it!  Easy!

Until next time,
Peace and love,
Himmat

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