JUMPIN’ VEGGIE JAMBALAYA

Yield: 25 three-ounce servings. Make this as “hot” as your customers like it!

Ingredients:
Vegetable Oil Spray to cover pot
Onions: chopped 2 pounds
Celery: chopped 1 pound
Carrots: minced ½ pound
Garlic: minced 10 cloves
Bell peppers ½ pound
Canned tomatoes, 6 pounds
Tomato puree 5 oz
File powder 2 oz
Fresh parsley, chopped 2 oz
Hot sauce ½ oz
Tempeh 2lbs
Soy sausage, cut 3lbs.

Heat a stock pot and spray with oil. Cook onions, celery, carrots, garlic, and peppers until soft (about 5 min.), stirring. Add tomatoes, puree, file, parsley and hot sauce. Stir for 5 min., reduce heat and simmer 15 min. (water or vegetable stock can Drained and chopped be added if too thick).

** In a small stock pot or steamer, steam tempeh for 5 minutes. Cut into 1-inch cubes, allow to cool. Heat a sauté pan, spray with oil, and quickly sauté tempeh and sausage to brown. Add tempeh and soy sausage to jambalaya, stir, and cook for 5 minutes. Serve warm.