Slow Cooker

Slow-cooker Vegetarian Jumbalaya is for Dinner.

Slow-cooker Vegetarian Jumbalaya takes 15 minutes to prepare.

Slow-cooker Vegetarian Jumbalaya takes 240 minutes to cook.

Slow-cooker Vegetarian Jumbalaya makes 6 servings.

The ingredients for Slow-cooker Vegetarian Jumbalaya are:

Green Bell Pepper, chopped
Black-eyed peas
Red kidney beans
celery, chopped
Soy Sausage, sliced
Onion, chopped
Canola oil
Old Bay Seasoning (1/2 tsp)
Dried Thyme (1/4 tsp)

Here is how you make Slow-cooker Vegetarian Jumbalaya:

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 servingsNumber of Servings: 6Recipe submitted by SparkPeople user CYNYC7.

The nutritional information for Slow-cooker Vegetarian Jumbalaya is:

• Servings Per Recipe: 6
• 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

The dietary needs meet for Slow-cooker Vegetarian Jumbalaya is Vegetarian