Before I went vegetarian I was highly carnivorous. I loved meat. I actually thought I still did, until I tried to eat some in preparation for moving to China for a year. I had lost my taste for it. But, before I decided to abstain years ago, I relished in a thick burger, smoky bacon or even the occasional chicken mcnugget (I was so young). I didn’t give up meat because I didn’t like it. I decided that being vegetarian was a way for me to contribute to making the world a better place.

All that being said, I still crave me some meatiness, and I sometimes turn to fake meat to add a little flavor or texture to a dish. One of my favorite options are Tofurky sausages. Any flavor will do really, but I am partial to the Italian variety.

Fake sausages are not the showcase of this dish; rather, they just add a little to the overall composition. The real showcase of this dish should be the savory, spicy melding of multiple flavors and how those flavors go so well with a little white rice.

Vegan Jambalaya

Ingredients:

• 3 tablespoons olive oil
• 1 medium-sized onion, diced
• 2 medium-sized garlic cloves, minced
• 1 green pepper, diced
• 1 red pepper, diced
• 1 cup celery, diced
• 1 cup okra, washed and chopped
• 2 Tofurky sausages, sliced into 1/4 inch rounds
• salt & pepper, to taste
• 2 bay leaves
• 1 tablespoon oregano
• 1 tablespoon thyme
• 1 tablespoon paprika
• 2 teaspoons cayenne
• 1 28 oz. can diced tomatoes
• 1 15 oz. can tomato sauce
• 1 cup veggie broth (I LOVE Better Than Bouillon, a broth concentrate)
• 3 tablespoons vegetarian worcestershire
• 3 splashes Tabasco sauce
• 1/4 cup red wine vinegar

• Basmati rice
• Lemon wedges

Instructions:

1. Prepare veggies. Heat olive oil in wide, deep saute pan at medium heat.
2. Saute onions until translucent (about 5 minutes).
3. Add garlic and stir. Cook another 3 minutes, or until garlic is fragrant.
4. Add peppers and celery. Cook until soft (about 5 minutes).
5. Add fake sausages and spices. Cook another 3 minutes.
6. Add the rest of the ingredients.
7. Turn up heat to medium-high and bring to a simmer.
8. Turn heat down to medium and cook uncovered for 15 minutes. Stir occasionally to prevent stew from sticking.
9. Plate rice and top with jambalaya. Serve with a lemon wedge.