If you’re cajun, veggie jambalaya is probably an oxymoron. But you can make a tasty jambalaya that is completely vegetarian. Really. Double or triple this recipe and eat some now and some later for once a month cooking.

Veggie Jambalaya

1 package veggie sausage or veggie hot dogs, cut into 1/2-inch slices
2 cups cooked white beans, canned or made ahead of time
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
4 garlic cloves, minced
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/2 teaspoon hot pepper sauce
1/4 to 1/2 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon pepper
Hot cooked rice, optional

In a large saucepan, saute the veggie sausage, beans, onion, celery, green pepper and garlic in butter until onions are translucent. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until warm.

Serve over rice if desired; or cool, cover and freeze for up to 2 months. Or double and serve half now and freeze half. Makes 8 servings.