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.
Ingredients
- olive oil: 1 Tbsp (to taste)
- tomatoes with juice: 1 can (28 ounce can, diced)
- ounces seitan: 8 piece (cut into cubes)
- ounces smoked vegan sausage, cut into 2-inch slices: 8 piece
- onion: 0.5 piece (chopped)
- green bell pepper: 0.5 piece (chopped)
- stalks celery: 3 piece (chopped)
- vegetable broth: 1 cup
- garlic: 2 clove (minced)
- miso paste: 1 Tbsp
- ½ teaspoons Cajun seasoning: 1 piece
- thyme: 0.5 tsp (dried)
- oregano: 0.5 tsp (dried)
- rice: 1 cup
- fresh parsley: 1 Tbsp (to taste, chopped, optional)
Metric Conversion
Stages of cooking
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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.
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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.
