Vegan Jambalaya

In a large pot or pan, heat olive oil (2 tbsp) over medium-high heat. Add the vegan sausage (1 package) and cajun seasoning (1 tbsp), sauté for 3-4 minutes until browned. Transfer to a clean plate and set aside.

To the same pot, add the remaining olive oil (1 tbsp), yellow onion (1 large), bell pepper (1 green), and celery (3 stalks). Sauté for 5-7 minutes, stirring frequently. Add the garlic (6 cloves), remaining cajun seasoning (1.5 tbsp), salt (1 tsp) (if needed), cayenne pepper (0.25 tsp), and dried thyme (1 tsp). Stir and cook for 1 more minute.

Stir in the can crushed tomatoes (14 ounce), vegan worcestershire sauce (2 tsp), long grain white rice (1.5 cups), and water (2.75 cups). Bring to a boil, then reduce heat to a simmer, cover, and cook for 25-30 minutes, stirring every 5 minutes to prevent sticking. Add more [water] if the mixture starts to dry out. Start 30m timer

Stir in the okra (1 cup) (if using) and the cooked [vegan sausage]. Taste and adjust seasoning with additional [cajun seasoning], [salt], and pepper as desired. Remove from heat.

Serve sprinkled with [fresh chopped parsley and green onion].