2 tablespoons olive oil
1 red bell pepper, minced
1 green bell pepper, minced
1 brown onion, minced
1 red onion, minced
1 celery stalk, minced
1/2 head garlic, minced
2 to 3 sage leaves, finely crushed
pinch creole seasoning
salt, to taste
pepper, white and black, to taste
1 (12-ounce) package meatless ground round (or minced gluten, or 1 pound defrosted tofu; I use Yves)
4 cups cooked rice (I like a mix of red, black, and brown rices)
1 to 2 cups vegetable broth, as needed
1/2 cup chopped hazelnuts, divided
1. In a pan, heat olive oil over medium heat. Add red bell pepper, green bell pepper, brown onion, red onion, celery, and garlic; saute until onions are glazed and veggies look mostly cooked.
2. Stir in sage, creole seasoning, salt, and pepper.
3. Add meatless ground and rice; continue cooking and stirring until all is warm and well mixed. Add veggie broth as needed to moisten.
4. Add 1/4 cup hazelnuts.
5. Transfer mixture to 9"x13" baking pan. Top with remaining 1/4 cup hazelnuts. Bake in a 350 degree F oven for 30 minutes.
Source of recipe: my vegan adaptation of a New Orleans classic dish