We hope you enjoy this wonderful recipe that Jay found for me a couple of years ago and adapted to my taste. This is my all time favorite vegan dish but you can use any sausage you like!

Step 1: Ingredients

• 1/2 cup chopped yellow onion
• 1/2 cup green bell pepper
• 1/2 cup chopped celery
• 2 tsp chopped garlic
• 1 chopped shallot
• 1 chopped jalapeno
• 1.5 cups of frozen okra
• 2 cans of petite cut tomatoes
• 1 cup white instant rice
• 2 cups water
• 3 tbs olive oil
• 1 package of  vegan sausage (we use Tofurky)

Step 2: Heat olive oil in large pot and add chopped onion, pepper, shallot, and jalapeno, cooking until tender. Add garlic and cook for another 2 minutes until fragrant, stirring frequently.

Step 3: Stir in tomatoes (with juice), sausage, water, okra and rice. Add Cajun and other seasonings to taste. Bring to a boil, then reduce heat and simmer for 25 minutes or until rice is tender.

Serve and enjoy!

This is a quick and delicious vegan dish that I’ve made for Jazz several times at home. We tried it while on the road this past September and Lady T’s 21-year-old oven worked flawlessly!

Step 1: Ingredients

• 4 tbs olive oil
• 1 onion diced
• 3 carrots, sliced
• 3 stalks of celery, chopped
• 2 shallots diced
• 1 can Goya or other cannellini beans (drain & rinse)
• 1 can diced tomatoes
• 3 cloves garlic diced
• Black pepper
• 1/2 cup panko crispy bread crumbs
• 1/2 cup vegan Parmesan-style cheese (Jazz likes Go Veggie brand)

Step 2: Preheat oven to 350 degrees. Heat two tablespoons of olive oil in a medium pot, then add onions, carrots, celery, and shallots. Cook until tender (about 8 minutes).

Step 3: Add beans, tomatoes with juice and garlic. Add black pepper to taste. Cover loosely and cook another 8 minutes.

Step 4: Combine cheese and breadcrumbs in a small bowl and mix thoroughly. Transfer veggies to baking dish and cover with cheese mixture. Bake in the oven until juices boil and top is golden brown. 
Serve as a main or side dish. Enjoy!