Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 large yellow onion, diced (approx. 1.5 cups/200g)
  • 1 green bell pepper, diced (approx. 1 cup/150g)
  • 2 celery stalks, diced (approx. 1 cup/100g)
  • 4 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper (or more to taste)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 14 ounces vegan sausage, sliced (approx. 400g)
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 2 cups vegetable broth (475 ml)
  • 1 cup long-grain rice, rinsed (200g)
  • 1 bay leaf
  • 1 cup frozen okra, thawed (100g)
  • Fresh parsley, chopped (for garnish)
  • Hot sauce (optional)

Instructions:

  1. Heat olive oil in a Dutch oven. Add onion, bell pepper, and celery. Sauté until softened (about 5-7 minutes).
  2. Stir in garlic, smoked paprika, thyme, oregano, cayenne, salt, and pepper. Cook for 1 minute, until fragrant.
  3. Add vegan sausage to the pot and cook until lightly browned (3-5 minutes).
  4. Stir in crushed tomatoes, vegetable broth, rice, and bay leaf. Bring to a boil.
  5. Reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is cooked and the liquid is absorbed.
  6. Stir in the thawed okra during the last 5 minutes of cooking.
  7. Remove from heat and let stand for 5 minutes. Fluff with a fork before serving.
  8. Garnish with fresh parsley and serve with hot sauce, if desired.