Instructions: MAKES 5 CUPS DAIRY-FREE

In Louisiana, this dish is usually made with white rice and a dark meat like ground pork or chicken livers, which is why its often called "dirty"

rice. This vegetarian version uses long-grain brown or basmati rice, soy

"sausage," herbs, spices and other ingredients that provide a satisfying, authentic flavor. Its great as a side dish or as a stuffing for zucchini, yellow squash, bell peppers or chayotes (a squash-like vegetable).

Seasoning mix: In a cup, mix all ingredients and set aside.

Soy "sausage" tends to be very sticky, so wet your hands and crumble it onto a large platter. In large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add crumbled soy "sausage" and cook, stirring, until lightly browned, 3 to 4 minutes. Add onion and seasoning mix and cook until onion is translucent, about 6 minutes. Stir in garlic, celery and bell pepper and mix well.

Stir in rice and remaining 1 teaspoon oil and cook, stirring, 5 minutes.

Stir in tomatoes, then add broth. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until liquid has been absorbed, about 35 minutes.

Remove from heat and let stand, covered, 10 minutes. Fluff with fork, then stir in cilantro. Stuff vegetable of choice and bake according to directions (see separate recipe for "Stuff it your way"), or serve as a side dish.

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