Delicious Slow Cooker Jambalaya Recipe (Vegan Jambalaya) (2024)

Last Updated: October 29, 2020 By Linnie 27 Comments

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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 concoctionsresulting inas 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 seemssomeone 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 SOeasy, 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.

Themost 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 thevegetarian/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 waysin 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 thejambalaya in half after cooking, stir in meat and meat-free sausage into separated dishes and you’ve got meat-free and meat dinner options! If you want to add some healthy crunch, throw some air fried mixed vegetables into the mix.

Slow Cooker Jambalaya Recipe (Vegan Jambalaya)

Main

Gluten-Free, Dairy-Free, Vegetarian, Vegan

American

Slow Cooker Jambalaya that is Vegan, essentially hands-free and packed with so much flavor that we make it constantly in our household.

Ingredients:

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

Directions:

1. 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.
2. 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.
3. Serve hot with additional fresh chopped parsley on top. Enjoy!

Author: Linnie

Recipe Video:

Nutrition Information:

Serving size: 1 serving
Calories: 282
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

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