vegan crockpot jambalaya
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ingredients
  • 6 oz soy chorizo* (optional)
  • 1 green bell pepper, diced
  • 1 cup okra, ½" inch rounds
  • ½ onion, diced
  • 3 celery ribs (about 1½ cups)
  • 2 cloves garlic, minced
  • 1 16-oz can of Rotel (diced tomatoes & green chilis)
  • 1½ cups vegetable broth
  • ½ tsp paprika
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp cayenne pepper
  • 3 cups cooked cilantro rice
instructions
  1. Begin by cooking the chorizo in a skillet on medium-high heat. Let simmer until brown, then place in the crockpot.
  2. Next, add the diced bell pepper, onion, celery, garlic and okra to the slow cooker. Then, pour in the diced tomatoes and vegetable broth.
  3. Add the seasoning and give the vegetables a nice stir.
  4. Cook on low for 4-6 hours or on high for about 2 hours (I like my veggies to still have a little crunch).
  5. About 30 minutes before the jambalaya will be served, mix the cooked rice into the slow cooker and.... laissez les bons temps rouler!
notes
Yields approximately 10 cups at 132 calories per cup (110 calories per cup without the soy chorizo).
*if you aren't a fan of soyrizo, add a can of drained and rinsed red kidney beans instead for that punch of protein
Recipe by The Veggie Girl at https://www.theveggiegirl.com/2014/03/04/vegan-crockpot-jambalaya/