Vegan jambalaya

This is a big hit whenever I make it. Meat eater & toddler approved!

Ingredients:

16 ounces smoked vegan sausage, cut into 2-inch slices

1/2 large onion, chopped

1/2 large green bell pepper, seeded and chopped

3 stalks celery, chopped (I subbed diced bok choy due to allergies)

28 ounces diced tomatoes with juice

2 cloves garlic, minced

1 cup Easy Slow Cooker Vegetable Broth

1 tablespoon miso paste

1/2 tablespoon Cajun or Creole spice mix

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 cup rice, uncooked

Directions:

Add all but rice to crock pot. Cook on low for 4 hours. Boil rice separately. Add rice.