Vegan Jambalaya

Ingredients

• 3 Tablespoons Olive Oil (Divided)
• 1 Pound Vegan Sausages ((450g))
• 1 Medium Onion (White, Yellow or Brown, Chopped)
• 4 Cloves Garlic (Crushed)
• 1 Medium Green Bell Pepper (Diced)
• 1 Medium Red Bell Pepper (Diced)
• 1 Medium Yellow Bell Pepper (Diced)
• 2 Medium Celery Stalks (Diced)
• 14 ounce Can Crushed Tomatoes ((400g))
• 1 Tablespoon Soy Sauce
• 3 cups Vegetable Stock ((720ml))
• 1 1/2 cups Long Grain White Rice ((300g) Uncooked)
• 2 Tablespoons Cajun Seasoning
• 1 teaspoon Dried Thyme
• 1/4 teaspoon Cayenne Pepper (Optional))
• 1 Bay Leaf
• Salt and Pepper (To Taste)
• Fresh Parsley (Chopped)
• Green Onions (Sliced)

Instructions

• Cut the vegan sausages into round slices.
• Add 1 tablespoon olive oil to a large pot or skillet and heat over medium to high heat.
• When hot, add the sliced vegan sausage and sauté for around 5 minutes until the sausage is lightly browned.
• Transfer the sausage to a plate and set aside.
• Add the remaining 2 tablespoons olive oil to the same pot or skillet you just cooked the sausage in, and then add the chopped onion, crushed garlic, bell peppers and celery. Sauté for around 5 minutes until the veggies are softened.
• Add crushed tomatoes, soy sauce, vegetable stock, long grain white rice, cajun seasoning, dried thyme, cayenne pepper and a bay leaf and stir in.
• Bring to a simmer and then reduce heat, cover and let it simmer for 25-30 minutes, stirring every 5 minutes or so to make sure it doesn't burn, until the rice is cooked through.
• Add the vegan sausage back to the pot and stir it in. Remove the bay leaf.
• Taste test and add salt and pepper as needed or extra cajun seasoning.
• Serve topped with fresh chopped parsley and sliced green onions.