Vegan Jambalaya (Slow Cooker or Stove Top!)

connoisseurusveg.com

Deb V

1 tbsp. olive oil

1 green bell pepper, diced

2 celery stalks, diced

1 medium onion, diced

3 garlic cloves, minced

1 ½ cups diced tomatoes (about 3 tomatoes or a 14 ounce can)

4 to 5 cups vegetable broth

2 tbsp. paprika

2 tbsp. ground cumin

2 tsp. ground black pepper

1 tsp. dried thyme

1 tsp. dried oregano

2 tbsp. cayenne pepper hot sauce (adjust to heat preference)

2 cups long grain brown rice

1 ¾ cups cooked or one 14 oz. can red kidney beans, drained

2 cups chopped vegan sausage (optional, I like Field Roast brand)

2 to 3 scallions, chopped

Directions at connoisseurusveg.com

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