Slow Cooker Jambalaya (Vegan)

Slow Cooker Jambalaya (Vegan)

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irishmaggie 0

"A good meal to freeze and throw in the slow cooker on a busy day. I prefer the rice cooked separately. You can substitute Creole seasoning for the Cajun seasoning and bok choy for the celery, if desired."
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4 h 55 m servings 334 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 40.8g
  • 13%
  • Protein:
  • 19.9 g
  • 40%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Drizzle the bottom of a 4-quart slow cooker crock with olive oil. Stir tomatoes with juice, seitan, sausage, onion, green bell pepper, celery, vegetable broth, garlic, miso paste, Cajun seasoning, thyme, and oregano into crock.
  2. Cook on Low for 4 hours. Add rice to the crock and cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.


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wonderful and easy. Used some homemade seitan and veggie sausages from Trader Joe's. I am not vegan nor vegetarian and I loved this.. will definitely make again

Substituted tempeh for seitan. Used harissa oil. Very good and will definitely make again.

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