Vegan Jambalaya…A Wee Bit Slower Recipe

2 tablespoons olive oil, divided
1 14-ounce package (approximately) Tofurky or other vegan sausage, cut into ½ – ¼ inch slices

1 large onion, chopped
4 celery stalks, diced
1 red bell pepper, diced
4 garlic cloves, peeled and minced
1 28 oz can whole tomatoes, with liquid
1 cup okra (seasonal)

1 teaspoon sweet or smoked paprika

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1 teaspoon file powder (if available)

1 ½ cups white or brown rice

3 cups vegetable stock or water


Dried red pepper flakes or hot sauce to taste

1 teaspoon file powder (if available)

  1. Heat a stockpot over a medium-high heat. When it’s heated, add one tablespoon of olive oil to the pan, and cook the sausage until it’s browned on both sides. Remove from the heat and set aside
  2. Reduce the heat to medium, and add the remaining olive oil to the same skillet. Add the onion, celery, and red pepper, and cook for 5-8 minutes, until it’s starting to cook through. Add the garlic, and cook for another 30 seconds
  3. Break up the whole tomatoes by hand, and add them to the pan. Add the okra (if using), paprika, oregano, basil, thyme, and file powder
  4. Bring to a simmer, and add the rice and stock. Bring to a slight boil. Reduce the heat, and gently simmer for approximately 18-20 minutes for white rice, and 35-40 minutes for brown rice. Cook until the rice is cooked through.
  5. Add the filé powder, and adjust the seasoning with salt, pepper, and hot sauce

Makes approximately 6 serving]