2 14oz packages vegan sausage (I use Gimme Lean Sausage)
1 12oz bag frozen onions
4 cups bell pepper (assorted red, green, yellow), chopped
2 cups celery, chopped
1 1/2 cup chopped parsley
2 bunches green onions, chopped
3 tablespoons cornstarch mixed in 1/2 cup cold water
15 bay leaves
2 tablespoons black pepper
1 tablespoon salt
4 tablespoons creole seasoning (I use Tony Chachere Creole Seasoning)
1 30 oz can crushed tomatoes in puree
1 30 oz can tomato sauce
3 tablespoons hot sauce (I use Louisiana Hot Sauce (not habereno))
In a deep skillet/pan brown vegan sausage in 1/2 cup oil.
In huge pot add 1/2 cup (or more as needed) oil. Sautee all the vegetable till soft including bay leaves.
Add all the tomatoes sauces and seasoning.
Add veg broth & the cornstarch.
Then add browned sausage and let cook on low bubble stirring often or it'll stick and burn to the bottom of the pot) for a least 1 hour. 2 hours preferred. If it thickens too much add more veg broth or water.
Serve over hot rice.
Source of recipe: It's a modification of a family recipe for Shrimp Jambalaya.