1 cup frozen okra
16 ounce veggie sausage links, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
1 large green pepper, chopped
2 cloves fresh garlic, chopped
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 16-ounce can diced tomatoes
1 cup celery
5 cups vegetable stock
salt to taste (if desired)
tobasco sauce to taste (if desired)
2 cups cooked rice
1. Fry the okra until lightly browned and set aside. Lightly fry the sausage pieces ans set aside.
2. Combine flour and oil in a large pot, stirring constantly. Saute over mediun-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and ground red pepper. Cook for 1 minute on medium heat, stirring frequently.
3. Stir in veggie sausage, tomatoes, celery, vegetable stock, and cook 15 minutes or until thoroughly heated. Add salt and tobasco sauce if desired. Serve over rice.
16 ounce veggie sausage links, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 large onion, chopped
1 large green pepper, chopped
2 cloves fresh garlic, chopped
1/2 teaspoon dried thyme
1/4 teaspoon ground red pepper
1 16-ounce can diced tomatoes
1 cup celery
5 cups vegetable stock
salt to taste (if desired)
tobasco sauce to taste (if desired)
2 cups cooked rice
1. Fry the okra until lightly browned and set aside. Lightly fry the sausage pieces ans set aside.
2. Combine flour and oil in a large pot, stirring constantly. Saute over mediun-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and ground red pepper. Cook for 1 minute on medium heat, stirring frequently.
3. Stir in veggie sausage, tomatoes, celery, vegetable stock, and cook 15 minutes or until thoroughly heated. Add salt and tobasco sauce if desired. Serve over rice.