1 can of diced tomatoes
1 can of tomato paste
1 tablespoon minced garlic
1 yellow onion, diced
1 green bell pepper, diced
1 Tablespoon of Cajun Seasoning
1 Teaspoon of Cayenne pepper
2 Tablespoons of cornstarch (to thicken)
1 14 ounce package of Tofurky, Italian Sausage. Sliced into round 1/4 inch slices.
4 6 inch hoagie buns
3 tablespoons Olive Oil
Creole mustard (optional)
Veganaise mixed with Tabasco (optional)
Spinach leaves (optional)
In a large skillet add 2 tablespoons of olive oil, allow to heat. Next add the onion cook under crisp tender, about 5 minutes.
Mix in the green pepper, garlic, tomatoes, tomato paste. Heating to a boil while stirring.
Mix in the cornstarch (to thicken). Add the Cajun seasoning, cayenne pepper, salt and pepper to taste. Set to a simmer. Stirring occasionally.
Meanwhile in another skillet, add 1 tablespoon of olive oil. Mix in the sliced Tofurky Sausage and allow to brown on all sides. (5 to 10 mins)
When the sausage has browned mix the sausage into the tomato mixture. Remove from heat.
Take the hoagie bun top and add the Veganaise Tabasco mixture (simply mix Tabasco into the veganaise according to how spicy you like it). Add a bed of spinach leaves, followed by some Creole mustard.
Add the tomato sausage mixture to the bottom hoagie bun, put the lid on and secure with a toothpick.
Makes 4 hoagies.
Recipe and Photos by Laura Spear