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Vegetable Jambalaya
2 Tablespoons canola or vegetable oil, divided
1 pound of okra, sliced into ½-inch rounds
14 ounces of plant-based Italian or andouille sausage (such as Tofurky or Field Roast), sliced into rounds
1 green bell pepper, diced
1 onion, diced
1 stem of celery, diced
1 8-ounce box of jambalaya rice mix (such as Tony Chachere’s or Zatarain’s)
Heat 1 tablespoon oil in a skillet over medium heat. Add okra and cook until tender and dry, 5-7 minutes, flipping occasionally to ensure an even sear on both sides. Remove from pan and set aside. Add sausage to skillet and cook until brown on both sides. Remove from pan and set aside with okra.
In a large saucepan, heat remaining oil over medium heat. Add bell pepper, onion, and celery, and cook for 2-3 minutes. Add rice to the saucepan and cook following the directions on the box. After the rice is ready to eat, stir in okra and sausage; serve.
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