Ingredients and Weight: - 1 cup vegan chicken broth - 1 cup brown rice - 1/2 cup chopped yellow onion - 1/2 cup chopped green bell pepper - 1/2 cup chopped red bell pepper - 1 cup chopped celery - 1 (28-ounce) can diced tomatoes, undrained - 1 (15-ounce) can black beans, rinsed and drained - 1 (15-ounce) can kidney beans, rinsed and drained - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon cayenne pepper
Preparation Time: 15 minutes
Cooking Time: 4-6 hours on low or 2-3 hours on high
Difficulty Level: 1 (Simple)
Preparation Method Steps: 1. Place the vegan chicken broth, brown rice, onion, bell peppers, celery, tomatoes, black beans, kidney beans, thyme, oregano, salt, black pepper, and cayenne pepper in a slow cooker. 2. Stir to combine. 3. Cover and cook on low for 4-6 hours or high for 2-3 hours. 4. Serve hot.
Nutritional Information: - Calories: 250 - Carbohydrates: 45g - Protein: 10g - Fat: 5g - Fiber: 5g
Dish Characteristics: - Hearty and flavorful - Vegan and vegetarian-friendly - Easy to make and perfect for a crowd - Can be customized to your liking with different vegetables or spices
User Comments: - "This jambalaya was absolutely delicious! It was so easy to make and it was a hit with everyone at my party." - "I love that this jambalaya is vegan. It's so flavorful and satisfying." - "This is the best jambalaya I've ever had. It's so flavorful and the rice is perfectly cooked."
Special Precautions and Tips: - If you don't have vegan chicken broth, you can substitute vegetable broth. - You can add other vegetables to the jambalaya, such as okra, corn, or peas. - If you like a spicier jambalaya, you can add more cayenne pepper or a pinch of red pepper flakes.