4 tbsp oil
1 large onion, chopped
1 red or green bell pepper, chopped
4 cloves fresh garlic, minced
4 ribs celery, chopped
2 cups tomato paste
8 cups vegetable stalk
One 28oz can diced tomatoes
1/2 cup sliced black olives (optional)

2 tsp cayenne pepper
1 tsp black pepper
1 tsp white pepper
1/2 tsp oregano
1/2 tsp thyme
salt to taste

4 cups uncooked medium-grain white rice
One 8oz package tempeh, cubed
2 cups vegan “chicken” (either soy-based or Seitan), chopped
4 cups vegan “ham” (either soy-based or Seitan), chopped

In a very large pot, heat 2 tbsp of the oil. Add the onion, bell pepper, garlic and celery and sauté until translucent. Add the tomato paste and cook, stirring constantly, until it caramelizes. Keep it moving or it will burn! Add 2 cups of the veggie stock and scrape the bottom of the pan to bring up any browned bits. Add the canned tomatoes, olives (if desired) and all the seasonings. Cook on medium low for about 10 minutes.

In a separate skillet, heat the other 2 tbsp of oil. Add the chopped tempeh and sauté until browned on all sides. Add the “chicken” and “ham” chunks and sauté until they also brown. Remove from heat and set aside.

Add the rest of the stock to the tomato sauce, then taste and adjust seasonings, if needed. Add all of the rice, and the sautéed chunks of tempeh, “chicken” and “ham”, stir well, and bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, for 20 – 25 minutes until the rice is tender and the mixture is nicely thickened. Serve piping hot with a side salad.

Serves 8.