Slow Cooker Vegan Jambalaya
Cook time – 3 min
- Total time
- 18 minutes
- Preparation time
- 15 minutes
- Calories
- 222
- Portions
- 8
Directions
- 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.
- 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.
- Serve jambalaya sprinkled with green onions and hot sauce, if desired.
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
- ¼ teaspoon ground cayenne pepper
- 1 ½ cups long grain brown rice
- 2 DOLE® Green Onions, thinly sliced
- Hot sauce for serving (optional)
Nutritional Facts
| 8 Serving Per Container | |
| Serving Size | 1 3/4 cups |
| Calories | 222 |
| Entries | Daily value in %* |
|---|---|
| Total Fat (2 g) | 2% |
| Saturated Fat (0 g) | 2% |
| Polyunsaturated (1 g) | |
| Monounsaturated (1 g) | |
| Sodium (466 mg) | 20% |
| Total Carbohydrate (44 g) | 16% |
| Dietary Fiber (7 g) | 25% |
| Total Sugars (5 g) | |
| Protein (7 g) | |
| Calcium | 4% |
| Iron | 10% |
| Magnesium | 15% |
| Manganese | 60% |
| Phosphorus | 15% |
| Potassium (501 mg) | 11% |
| Thiamin | 25% |
| Vitamin A | 15% |
| Vitamin B6 | 15% |
| Vitamin C | 25% |
| Vitamin E | 4% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.