Jamba-lika

This is a super-quick vegan version of jambalaya - literally made in under 30 minutes, perfect for a week night. Inspired by Rachael Ray (that woman is freaking annoying, but she really can rock a kitchen). Her recipe wasn't vegan, let alone vegetarian in any way. I took it, changed it and made it my own. Totally what you should do. It's vegan jambalaya, but with a fun name.

I should mention that my daughter hates this because of the chunks. She doesn't like eating "chunkies", as she puts it. But her dad and I love it. It's another one of my go-to meals.

Jambalika

3 cups cooked rice
1/3 cup vegetable broth or water (for sauteeing)
2 Tofurky Italian sausages, sliced on the bias OR one 8-oz. package Morningstar Farms Chik'n strips, chopped or shredded
1 1/2 cups cooked kidney beans (one 15-oz. can, drained)
1 medium onion, chopped
2 celery ribs, chopped
1 green bell pepper, chopped
1 bay leaf
2 tablespoons hot sauce (I like Frank's Red or Sriracha)
3 tablespoons flour
1 14-ounce can diced tomatoes in juice
2 cups vegetable broth
1 teaspoon cumin
1 rounded teaspoon dark chili powder
1 teaspoon poultry seasoning
1 teaspoon vegetarian Worcestershire sauce
salt and pepper to taste

Brown the Tofurky sausages or chik'n strips slightly and set aside. You can use a bit oil for this or a plain non-stick pan (which is my preference).

Saute vegetables in 1/3 cup vegetable broth with the bay leaf and hot sauce for about 5 minutes. Sprinkle the flour over the vegetables and cook for a minute or 2 more. Stir in tomatoes, broth, cumin, chili powder, poultry seasoning, Worcestershire sauce, kidney beans and the sausages. Bring to a boil and cook for another 5 minutes. Add salt and pepper to taste.

Ladle the jambalika into your bowl and put a scoop of rice in the center. Enjoy!