Smoky Weeknight Vegan Jambalaya

Set a large heavy skillet or Dutch oven over medium heat. Add the vegan sausage and sear until nicely browned, 4–6 minutes. Transfer to a plate and slice into ¼-in (0.6cm) rounds.

Add the olive oil to the same pan. Stir in the diced onion, chopped celery and chopped bell peppers. Cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and cook 30 seconds.

Stir in the crushed tomatoes 15oz (425g), tomato paste, sliced mushrooms 8oz (225g), paprika, dried thyme, dried oregano and dried sage. Cook 3–4 minutes to marry the flavors.

Return the sliced vegan sausage 14oz (400g) to the pot. Add the drained kidney beans and black beans, then the tamari. Stir well to distribute.

Stir in the rice, then pour in the vegetable or mushroom stock. Bring to a boil, reduce heat to low, cover and simmer gently for 15 minutes, until rice is tender and most liquid is absorbed. (If needed, turn off heat and let finish steaming with lid on.)

Remove from heat and let sit, covered, 8–10 minutes. Fluff with a fork, taste and adjust seasoning (salt, black pepper or more paprika) as needed. Garnish with chopped scallions and serve.