jammin' jambalaya in the slow cooker

I don’t think I’ve seen vegan jambalaya as an option on a restaurant menu, so let’s just make it ourselves! This hearty dish is perfect winter comfort food. I made a batch in the slow cooker and it lasted for lunch for the rest of the week.

Ingredients:

• 1 yellow onion, diced

• 4 cloves of garlic, minced

• 1 red pepper, diced

• 1 jalapeno, diced

• 4 pieces of celery, chopped

• 2 cups of uncooked rice

• 1 can of crushed tomatoes (796mL)

• 1 can of chickpeas (rinsed and drained)

• 1 can of romano beans (rinsed and drained)

• 3 tablespoons of tamari

• 1 tablespoon of paprika

• 1 tablespoon of oregano

• Dash of salt to taste

• 4 cups of water

  Directions:

  Put all ingredients into the slow cooker on high heat. Cook for 3 hours, or until the rice is cooked all the way through.