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.