Vegetarian Jambalaya
recipe modified from Vegetarian Times

1 cup vegetable stock

1 ½ green bell peppers chopped

1 large onion chopped

4 stalks celery chopped

1 large tomato chopped

2 cups mixed vegetables cut into chunks. (mushrooms, snap peas, artichoke hearts,
red pepper, corn)

Pinch of Cayenne

Bay Leaf

1 tsp. Thyme

1 Tbl. blackening seasoning

2 Tbl. vegetarian "chicken" flavored seasoning

1 cup chicken-style wheat meat,cut into bite size pieces

1 cup vegetarian sausage, cut into bite size pieces

½ cup okra (optional)

8 cups cooked brown rice

1 cup tomato paste

1. In a medium pot over low heat, add stock, peppers, onion, celery, tomato and mixed fresh seasonal vegetables except okra. Simmer, stirring occasionally, until vegetables are tender, about 10 minutes. Add seasonings (thyme, cayenne, "chicken flavored" powdered seasoning, bay leaf, blackening spice) meat alternatives , and okra; cook 5 more minutes. Stir in rice and tomato paste; continue stirring until mixture is thoroughly blended.

2. Serve hot garnished with carrot and scallions and crusty French bread or cornbread.
Makes 10 servings of about 1 ½ cups each.

Per 1 ½ cup serving: 319 CAL.; 13g PROT.; 10g FAT, 48g CARB.; 0 CHOL.; 568mg SOD.; 5g FIBER. VEGAN