Slow-cooker Vegetarian Jumbalaya
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Green Bell Pepper, choppedBlack-eyed peasRed kidney beanscelery, choppedSoy Sausage, slicedOnion, choppedCanola oilOld Bay Seasoning (1/2 tsp)Dried Thyme (1/4 tsp)
Using on tablespoon of the oil, sautee the chopped peppers, onions, celery and garlic until soft (about 5 minutes). Add to slow-cooker stoneware. Add tomatoes, beans, water, Old Bay, Thyme and set slow-cooker on low.
Heat the second tablespoon of oil in a sautee pan and brown the sliced vegetarian sausage on both sides. About 20 minutes before the dish is done, add the sausage to the rest of the ingredients.
Serving Size: Makes 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CYNYC7.
Heat the second tablespoon of oil in a sautee pan and brown the sliced vegetarian sausage on both sides. About 20 minutes before the dish is done, add the sausage to the rest of the ingredients.
Serving Size: Makes 6 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CYNYC7.
Nutritional Info Amount Per Serving
- Calories: 270.9
- Total Fat: 9.7 g
- Cholesterol: 0.0 mg
- Sodium: 823.1 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 10.0 g
- Protein: 14.2 g
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