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)) 4 cups vegetable broth (or water)
In huge pot add 1/2 cup (or more as needed) oil and sautee all the vegetable till soft including bay leaves. Add all the tomatoes sauces and seasoning. Add veg broth & the cornstarch. Then veggie 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.