Vegan Jambalaya

Ingredients

• 2 large portobello mushrooms, gills and stems removed, chopped
• Olive oil
• 3 links Tofurky Italian sausage, sliced
• 1 small onion, finely chopped
• 1 medium bell pepper, finely chopped
• 3 green onions, chopped
• Salt, to taste
• Unsalted Cajun or Creole seasoning, to taste
• 3-4 cloves garlic, minced
• 1 1/2 tbls. chopped parsley
• 2 cups uncooked white basmati rice, rinsed
• 4 cups vegetable broth or 4 cups water combined with 4 tbls. vegetable broth powder
• Bay leaf, optional

Directions

1. Season mushrooms with about 2 tablespoons of olive oil. Stir-fry until slightly cooked. Remove mushrooms and add sausage. Cook until brown.

2. In a large pot, sweat (cook covered on low heat) onions, bell pepper and green onions with salt and Cajun or Creole seasoning for 5-7 minutes. Add garlic and continue cooking for about 1 minute more. Add mushrooms, sausage and parsley and stir for another minute.

3. Add uncooked rice with salt and Cajun or Creole seasoning. Stir until all ingredients are thoroughly mixed and rice begins to stick to pan. Add vegetable broth or water seasoned with vegetable broth powder and bay leaf, if desired. Stir. Re-season to taste.

4. Let mixture come to a boil. Then turn heat to low, cover and simmer for 20-25 minutes, making sure all of the water is gone. Once rice is cooked, stir together the ingredients in the pot and turn off the heat. Let the jambalaya sit and steam for another 5-10 minutes.

Serves about 6.