slow cooker jambalaya that is vegan, essentially hands-free and packed with so much flavor it’s in permanent dinner rotation in our household.
gluten-free, dairy-free, vegetarian, vegan friendly
We’ve made several versions of jambalaya over the years. But this slow cooker jambalaya is the absolute best.
As you all know, I am a fan of simple culinary concoctions resulting in as few dishes to clean as possible. This is perhaps why slow cooker jambalaya and I are such good friends. Throw it in the pot and let the delicious flavors do all the work.
I’ve struggled for years to find a sausage that is vegetarian and ALSO gluten-free. Thank goodness over the years it seems someone has been listening to us because since we’ve moved I found one! Gluten-free vegan dreams really do come true.
I know we’ve got quite a few vegetarians who aren’t Celiac – and fortunately for you finding vegan/vegetarian sausages is much easier. I feel confident making recipes with vegetarian/vegan substitutes now that I can try it myself. Tell us in the comments below all about your favorite meat-free sausage!!
So here it goes, easy peasy.
how do we make our jambalaya vegan/vegetarian??
This part is SO easy, just like this recipe. The base, flavors and ingredients all are vegetarian. Include your favorite vegan/vegetarian sausage and voila! We’ve got vegetarian jambalaya … This makes me (and I suspect many others) pretty gosh darn happy.
vegan slow cooker jambalaya on a budget
This makes a TON of jambalaya and there are leftovers for days. For those on a budget, this jambalaya is a dinner in itself. We paired it with a light lemon kale salad for some extra veggies.
The most expensive part was vegetarian sausage. This seriously fed our family of two for daysssss. Once we did the math, we realized the entire meal cost us $13 and that was dinner for 3-4 days. #BallersOnaBudget or as I’ve been saying #BOB
how to make this jambalaya for our meat-eaters:
Now if you don’t follow a vegetarian diet or this isn’t for a meatless Monday dinner, simply swap the vegetarian/vegan versions with your favorite sausage and chicken stock instead of the vegetable broth. Everything else can be followed to a ‘T’.
We’ve made it both ways in our household – and both ways are delicious. Truthfully, I could hardly tell the difference.
Another option if you have a meat-eater in the house is to simply follow the instructions and then divide the jambalaya in half after cooking, stir in meat and meat-free sausage into separated dishes and you’ve got meat-free and meat dinner options!
Gluten-Free, Dairy-Free, Vegetarian, Vegan
- 2 celery stalks, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2-3 cups meat-free sausage or smoked sausage alternative, chopped into quarters (about 16 ounces)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 Tablespoon smoked paprika
- 1/2 – 1 teaspoon cayenne pepper
- 1/2 Tablespoon freshly ground black pepper
- 2 (15 oz) cans of diced tomatoes
- 1/2 cup fresh parsley, roughly chopped
- 2 cups vegetable broth
- 2 cups uncooked white rice
- Add celery, onion, garlic, bell peppers, sausage, oregano, thyme, paprika, cayenne pepper, black pepper, diced tomatoes, parsley, and vegetable broth into large slow cooker. Stir together.
- Place lid onto the slow cooker and cook on high for 3-4 hours. You want the liquid to be extremely hot and boiling. Stir uncooked rice into pot. Cover with lid and continue to cook on high for another 20-25 minutes. You may have to quickly fluff at the 20 minute and continue cooking another 5 minutes until the rice has absorbed most of the liquid.
- Serve hot with additional fresh chopped parsley on top. Enjoy!
Other nutrition information: Total Fat: 2.7g , Saturated Fat: 1g , Cholesterol: 25mg , Sodium: 950mg , Potassium: 322mg , Total Carb: 51g , Dietary Fiber: 2.7g , Sugars: 7.5g , Protein: 11.9g