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Slow Cooker Vegan Jambalaya

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Total Time (Hours)
3.25
Difficulty
1
Servings
8
Ingredients
14
Total Prep Time: 15 minutes
Calories Per Serving: 222
Nutrients

Nutrition Facts

1 3/4 cups

Amount per serving
Calories 222 Calories from fat: 14
% Daily Value*
Fat 2 g 2 %
Saturated 0 g 2 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 1 g %
Cholesterol 0 mg 0 %
Sodium 466 mg 20 %
Potassium 501 mg 11 %
Carbohydrate 44 g 16 %
Fiber 7 g 25 %
Sugars 5 g
Protein 7 g
Vitamin A 15 %
Vitamin C 25 %
Calcium 4 %
Iron 10 %
Vitamin E 4 %
Thiamin 25 %
Vitamin B6 15 %
Phosphorus 15 %
Magnesium 15 %
Manganese 60 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

  • 1 container (32 oz.) unsalted vegetable stock
  • 1 can (16 oz.) reduced sodium red kidney beans, drained and rinsed
  • 1 can (14.5 oz.) diced tomatoes
  • 2 stalks DOLE® Celery, chopped
  • 1 large green bell pepper, chopped
  • 1 small DOLE® Onion, chopped
  • 1 cup sliced DOLE® Mushrooms
  • 1 tablespoon salt-free garlic & herb seasoning blend
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cayenne pepper
  • 1 1/2 cups long grain brown rice
  • 2 DOLE® Green Onions, thinly sliced
  • Hot sauce for serving (optional)

Directions

  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.
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Slow Cooker Vegan Jambalaya Prep Time:15 minutes Cook time:3.25 Hours Serves: 8
Nutrition facts: 222 Calories, 2 grams fat
Ingredients: 1 container (32 oz.) unsalted vegetable stock, 1 can (16 oz.) reduced sodium red kidney beans, drained and rinsed, 1 can (14.5 oz.) diced tomatoes, 2 stalks DOLE® Celery, chopped, 1 large green bell pepper, chopped, 1 small DOLE® Onion, chopped, 1 cup sliced DOLE® Mushrooms, 1 tablespoon salt-free garlic & herb seasoning blend, 1 tablespoon smoked paprika, 1 teaspoon kosher salt, 1/4 teaspoon ground cayenne pepper, 1 1/2 cups long grain brown rice, 2 DOLE® Green Onions, thinly sliced, Hot sauce for serving (optional) , Directions:Stirstock, 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.Stirin 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.Servejambalaya sprinkled with green onions and hot sauce, if desired.