Wednesday, August 12, 2009
I really liked this dish, which is my vegan adaptation of a Rachel Ray recipe.
My partner, on the other hand, did not like the Tofurkey brand sausages that I had used in place of the andouille. I thought the sausages tasted pretty good, much to my surprise.
The next time I make this dish, though, I'll probably add more vegetables, for example, squash and eggplant, and substitute tempeh for the Tofurkey brand sausages.
I pretty much followed Rachel Ray's recipe as written, except that I did use more cayenne pepper than called for. I also used vegetable broth and vegan worcestershire sauce and, of course, omitted the shrimp and chicken.
And, yes, the entire dish took less than 30 minutes to prepare!