1 large russett potato, diced small
1/2 yellow onion, chopped
1/2 jar green beans
1 stalk celery, plus tops, chopped
a few white mushrooms, sliced
1/2 14 oz can diced Italian-seasoned tomatoes, with some liquid
2 cups vegetable broth
1 cup water
1/2 tube vegan sausage (I use Gimmie Lean "sausage")
1/4 cup Basmati rice
4 springs fresh thyme
2 bay leaves
1 teaspoon minced garlic
1 teaspoon each dried basil, oregano, garlic powder, and onion powder
Cook "sausage" in olive oil and minced garlic until crumbled and browned. Meanwhile, bring chopped vegetables, herbs, seasonings, and water to a boil. Add "sausage" and reduce to a simmer. Simmer 10 minutes. Add rinsed Basmati rice and simmer another 35 minutes or until potatoes are soft and rice is cooked. Remove bay leaves and thyme springs before serving.
Leftovers are thick, so feel free to add some water or veggie stock when reheating.