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Vegetarian Etouffee

2 tablespoons olive or canola oil
1 cup onion, chopped
1/2 cup celery, chopped
1 medium green pepper, chopped
28 oz. can diced tomatoes
2 tablespoons tomato paste
1 teaspoon file powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped
1 teaspoon hot pepper sauce
1 teaspoon Cajun seasoning (to 2 tsp.)
4 ounces tempeh, cut into 1/2" cubes
4 ounces seitan, cut into 1/2" pieces
4 ounces Morningstar Farms Breakfast Links, cut into pieces
6 cups cooked rice

In a Dutch oven, heat 1 tbsp. oil over medium heat. Add onion,
celery, garlic, and bell pepper. Cook, stirring often, 5 minutes.
Add tomatoes, tomato paste, file powder, salt, pepper, parsley,
hot pepper sauce, and Cajun seasoning. Stir, cover and simmer 20
minutes. If sauce becomes too thick, add a little water.

Meanwhile, poach the tempeh in a small amount of water for 10
minutes or steam in a metal steamer. Drain and cut into 1/2"
pieces. Heat remaining 1 tbsp. of oil in a skillet over medium-high
heat. Add tempeh, seitan, and breakfast links. Cook, stirring,
until lightly browned. Stir all into sauce and cook during last
5 minutes.

Serve over rice.

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