Slow Cooker Vegan Cassoulet

Serves 4

1 small onion, minced
1/2 tube Lightlife Gimme Lean sausage
(or your favorite sausage crumbles)
2 stalks celery, chopped
3 small carrots, chopped
2 cups pre-cooked field peas or black-eyed peas
(Feel free to just use 1 1/2 cups if you are using canned peas)
1 1/2 cups diced tomatoes (or a 14.5 ounce can - do not drain)
1 1/2 cups chicken seitan (or about 2 packages Lightlife Smart Strips), chopped
1 to 2 cups water plus 1 tablespoon vegan chick'n bouillon
(or same amount broth, it can be from the seitan if you are using homemade)
2 bay leaves
1 sprig rosemary
1 tablespoon Herbs de Provence
1 teaspoon thyme
1/2 teaspoon liquid smoke or smoked paprika (or 1/2 teaspoon smoked salt and no additional salt)
salt to taste
The night before: Heat a pan over medium heat then add the
onion, a few tablespoons water and sauté until translucent.
Add the Gimme Lean to the onion mixture in the pan. Cook until
you can crumble the sausage easily with your spatula and it is
browned and cooked thoroughly. Chop the celery and carrots.
Store everything together in the fridge overnight.

In the morning: Add everything to the slow cooker to an oiled
slow cooker. Cook on low for 6 to 8 hours. Remove rosemary
stem then serve.