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Slow Cooker Vegan Jambalaya

18 Minutes Total time 15 Minutes Prep time 3 Minutes Cook Time 222 Calories 8 Servings



  1. Stir stock, beans, tomatoes with their juice, celery, bell pepper, onion, mushrooms, seasoning, paprika, salt and cayenne pepper in a 5- to 6-quart slow cooker; cover and cook on high 2 hours or low 4 hours, stirring occasionally.
  2. Stir in rice; cover and cook 1 hour on high or 2 hours on low or until rice is tender and most liquid is absorbed. Makes about 14 cups.
  3. Serve jambalaya sprinkled with green onions and hot sauce, if desired.
Vegan Vegetarian Gluten-free Low Fat Soups Dinner

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