Vegan Jambalaya (Slow Cooker or Stove Top!)

INGREDIENTS

1 tbsp

olive oil

green bell pepper (diced)

celery stalks (diced)

medium onion (diced)

garlic cloves (minced)

1 1/2 cups

diced tomatoes (about 3 tomatoes or a 14 ounce can)

4 cups

vegetable broth

2 tbsp

paprika

2 tbsp

ground cumin

2 tsp

ground black pepper

1 tsp

dried thyme

1 tsp

dried oregano

2 tbsp

cayenne pepper hot sauce (adjust to heat preference)

2 cups

long grain brown rice

1 3/4 cups

cooked or one 14 oz. can red kidney beans (drained)

2 cups

chopped vegan sausage (optional, I like Field Roast brand)

scallions (chopped)