Mix-and-Match Jambalaya
[Vegan]

The Night Before:

1. Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 1 minute longer. Combine the sautéed onion and cut-up sausage, tofu, and bell peppers in a large airtight container and store in the refrigerator.

To Prep the Dish:

1. Combine the sautéed onion, sausage, seitan or tofu, bell peppers, tomatoes, hot sauce, Cajun seasoning, paprika, red pepper flakes, water, bouillon, and salt and pepper in the slow cooker.
2. Cook on low for 6 to 8 hours.
3. About 1 hour before serving, add the rice. If the mixture looks dry, add 1 to 2 cups (235 to 470 ml) extra water. Turn up the slow cooker to high and cook for 45 minutes to 1 hour longer. Check occasionally to make sure it doesn’t overcook. Taste and adjust the seasonings.