Vegan Jambalaya

• 12 ounces firm tofu, frozen thawed and diced
• 2 tablespoons olive oil
• 1 green bell pepper, seeded and diced
• 1 onion, diced
• 1 tomatoes, diced
• 8 button mushrooms, sliced
• 1 cup eggplant, diced
• 1 cup zucchini, diced
• 1/2 cup celery, sliced
• 2 garlic cloves, minced
• 1 1/2 cups canned crushed tomatoes
• 3/4 cup vegetable stock
• 1/2 cup okra, chopped
• 10 broccoli florets
• 1 tablespoon dry red wine
• 1 tablespoon dried oregano
• 1 tablespoon fresh parsley, minced
• 2 teaspoons fresh thyme, minced
• 1 -2 teaspoon hot pepper sauce
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 4 cups brown rice or 4 cups white rice, cooked
• 1/2 cup scallion, chopped

1. In a large saucepan, saute the pepper, onion, tomato, mushrooms, eggplant, zucchini, celery and garlic in oil for 10 minutes or until vegetables are tender-crisp.
2. Reduce heat and stir in remaining ingredients except the rice.
3. Simmer, uncovered, for 20 minutes, stirring frequently.
4. Serve over hot rice and garnish with the scallions.

firm tofu, olive oil, green bell pepper, onion, tomatoes, mushrooms, eggplant, zucchini, celery, garlic, tomatoes, vegetable stock, okra, broccoli, red wine, oregano, fresh parsley, fresh thyme, hot pepper, fresh ground black pepper, white pepper, salt, cayenne pepper, brown rice, scallion

Taken from www.food.com/recipe/vegan-jambalaya-503871 (may not work)