Vegan Jambalaya (Slow Cooker or Stove Top!)

4.54 from 43 votes

Vegan Jambalaya (Slow Cooker or Stove Top!)

This easy vegan jambalaya is made with a spicy mixture of rice, red beans and peppers. It cooks up quick and easy on the stove, or you can let it simmer away in the slow cooker!

Prep Time15

Cook Time30

Total Time45

Course: Entree

Cuisine: Cajun

Servings: -8

Calories: 383kcal

Author: Alissa

Ingredients

1 tablespoon olive oil (this can optionally be omitted for the slow cooker method)
1 green bell pepper, diced
2 celery stalks, diced
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
3 cups vegetable broth, plus more as needed (4 cups or more for the slow cooker method)
1 (14 ounce or 400 gram) can diced tomatoes in sauce
2 tablespoons cayenne pepper hot sauce, or to taste
2 cups basmati rice
1 (14 ounce or 400 gram) can kidney beans, drained and rinsed
2 cups chopped vegan sausage optional, I like Field Roast brand
3 scallions chopped

US Customary - Metric

Instructions

Stove Top Method

Coat the bottom of a large pot with the oil and place over medium heat.
When the oil is hot, add the bell pepper, celery, and onion. Sweat the veggies for 5 minutes, until they begin to soften.
Stir in the garlic and spices (paprika through oregano). Sauté them for about 1 minute, until very fragrant.
Stir in the broth, tomatoes, hot sauce, and rice. Raise the heat and bring the liquid to a boil.
Lower the heat so that the liquid is at a very low simmer, give the pot a stir, and cover it.
Cook the mixture for about 20 minutes, until the rice is tender and the liquid has been absorbed.
If using the sausage, brown the pieces in a skillet while the rice cooks.
When the rice has finished cooking, remove the pot from heat and let it sit with the lid on for about 5 minutes.
Remove the lid from the pot and fluff the rice with a fork. Stir in the beans and sausage. Season the jambalaya with salt to taste.
Transfer to plates and top with scallions.
Serve.

Slow Cooker Method

Optional: Begin by following steps 1 to 3 of the stove top method, then transfer the veggies and spices to the slow cooker.
Place all ingredients through hot sauce into the slow cooker, using 4 cups of broth. Do not add the rice at this point. Stir to combine.
Cover and cook for 4-5 hours.
If the liquid is near simmering at this point, leave the slow cooker on low. Otherwise, raise the heat to high. Stir in the rice.
Cover and cook for another hour to hour and a half, stirring in additional hot broth if the mixture becomes too dry during cooking.
If using sausage, brown it in a skillet when the rice has almost finished cooking.
When the rice is tender and the liquid has been absorbed, turn off the slow cooker and leave the lid on for 10 minutes.
Stir the beans and sausage into the mixture. Season with salt to taste.
Served topped with scallions.

Notes

Nutrition information does not include vegan sausage, since there's so much variation among brands.

Nutrition