Jambalaya

Ingredients

• • 1 tablespoon olive oil

  • 1 1/2 cups vegetable broth

  • 1 large can (796 ml) diced tomatoes with juice

  • 1 pkg (255g) Gardien Beefless Tips (or other seitan pieces)

  • 4 smoked vegan sausages (350 g), cut into 1/2 inch slices

  • ½ large onion, diced

  • 1 green pepper, seeded and chopped

  • 3 stalks celery, chopped

  • 2 cloves garlic, minced

  • 1 tablespoon miso paste

  • 1 ½ teaspoons Cajun seasoning (or less for mild spice)

  • ½ teaspoon dried thyme

  • ½ teaspoon dried oregano

  • 1 cup raw rice (not instant)

  • 1 tablespoon chopped fresh parsley

Preparation

• 1. In a large skillet, sauté the seitan and sausage, until well browned.

  2. In a 2.5 quart slow cooker, add the olive oil, broth, tomatoes, seitan, sausage, onion, green pepper, celery, garlic, miso paste, cajun seasoning, thyme, oregano, and stir.

  3. Cover and cook on low for 5 hours, or high for 3 hours (if doubling, cook on low for 8 hours, or high for 5 hours).

  4. Stir-in the rice, cover, and continue cooking on low for 40 minutes.

  5. Stir-in the parsley, and serve.