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Vegan Spanish Paella

3/4 cup olive oil
2 1/2 lbs. Tofurky sweet Italian vegan sausage, sliced into 1/2-inch pieces
6 carrots, sliced into 1-inch rounds
6 onions, peeled and quartered
6 celery stalks, cut into 1-inch pieces
2 qts. oyster mushrooms
10 garlic cloves, roughly chopped
1 qt. vegetable stock
1/3 cup chopped green olives with pimento
1-2 Tbsp. salt
1 tsp. ground oregano
1 tsp. ground saffron
1 pt. long-grain rice
1 pt. artichoke hearts, drained and quartered
24 oz. hearts of palm, sliced into 1/2-inch rounds

• In a large stockpot, heat the olive oil. Add the "sausage" and cook over medium heat for 5 minutes, or until browned.
• Add the carrots, onions, celery, oyster mushrooms, and garlic. Sauté for 5 minutes. Add the vegetable stock, olives, salt, oregano, saffron, and rice. Simmer for 30 minutes.
• Add the artichoke hearts and the hearts of palm.
• Cover and simmer for 10 to 15 minutes.

Makes 22 to 24 servings

Potato Torta With 'Sausage' and Chard

1/2 cup olive oil
4 yellow onions, minced
4 bunches Swiss chard, finely chopped
1 1/2 qts. crumbled Tofurky Italian Sausages
Salt and pepper, to taste
4 large ripe tomatoes, thinly sliced
6 lbs. Yukon Gold potatoes, thinly sliced
32 oz. Follow Your Heart vegan mozzarella, shredded

• Preheat the oven to 400°F. Lightly oil a hotel pan and set aside.
• Heat 1 Tbsp. of the oil in a large sauté pan and add the onion. Cover and cook over medium heat until softened, about 5 minutes. Add the chard and cook until wilted. Stir in the "sausage" and cook until the mixture is well-combined. Season, to taste, with the salt and pepper. Set aside.
• Spread the tomato slices in the bottom of the prepared pan. Top with a layer of slightly overlapping potato slices. Brush the potato layer with some of the remaining olive oil and season with the salt and pepper.
• Spread about 1/2 of the "sausage"-and-chard mixture over the potatoes and sprinkle with 1/2 of the "cheese." Top with another layer of potatoes, followed by the remaining "sausage"-and-chard mixture.
• Top with a final layer of potatoes, brush on or drizzle with more olive oil, and season with the salt and pepper, to taste. Sprinkle with the remaining "cheese."
• Cover and bake for 45 minutes to 1 hour, or until the potatoes are tender. Uncover and continue baking for 10 to 15 minutes, or until the top is brown.

Makes 24 servings

Vegan Sausage-and-Bean Burritos

For the Tomatillo Sauce:
8 tomatillos
3 jalapeño peppers, stems removed
1/2 bunch cilantro
Garlic salt, to taste
1 ripe Hass avocado (optional)

• Remove the wrappers from the tomatillos.
• Immerse the tomatillos and the peppers in boiling water until soft. In a blender, purée the remaining ingredients until smooth. Combine with the tomatillo mixture.

For the Burritos:
1 Tbsp. vegetable oil
30 6-inch soft flour tortillas
2 cans spicy vegetarian refried beans
36 oz. crumbled Tofurky Italian Sausages
6 cooked potatoes, sliced
Yellow, green, or red peppers sautéed (optional)
1 white onion, sliced and sautéed (optional)
2 cups shredded Follow Your Heart vegan cheddar cheese
1 cup chopped cilantro
2 cups Follow Your Heart vegan sour cream
2 cups guacamole
2 cups salsa

• Preheat the oven to 350°F. Warm the oil in a sauté pan over medium heat. Quickly heat 1 tortilla on each side.
• Immediately fill with 2 to 4 Tbsp. of the tomatillo sauce and small amounts of the refried beans, sausage crumbles, potato slices, peppers, and onions, then wrap. Place seam-side-down in a large, oiled casserole dish. Fill the remaining tortillas and place side-by-side in the casserole dish (do not stack).
• Top the entire casserole with 1/2 to 3/4 cup of the tomatillo sauce, leaving a 1/2-inch border sauce-free. Top with the vegan cheese.
• Bake, covered, for 15 minutes. Uncover and cook for an additional 15 minutes, or until hot.
• Remove from the oven and top with the cilantro. Serve with the vegan sour cream, the guacamole, and the salsa.

Makes 30 servings

Italian 'Sausage' Bolognese

12 Turtle Island Italian sausage links
1/2 cup extra-virgin olive oil
2 1/2 cups diced white or yellow onion
2 1/2 cups diced carrots
4 Tbsp. minced garlic
1 cup dry white wine
3 cans diced tomatoes (unseasoned)
1 cup tomato paste
1/4 cup dry Italian seasoning
4 Tbsp. salt
2 Tbsp. black pepper
2 Tbsp. sugar
4 bay leaves
1/4 cup fresh basil, chopped
1/2 cup flat-leaf parsley, chopped

• Chop the "sausage" links roughly and pulse in a food processor to create a coarse chop similar to ground beef. Set aside.
• Heat the oil in a medium stockpot, add the onions and carrots, and cook until soft, about 5 to 8 minutes.
• Add the garlic and cook for an additional 3 minutes. Stir in the wine and cook for 1 to 2 minutes to allow some of the alcohol to cook off.
• Add all the remaining ingredients, except the fresh herbs, and stir well.
• Bring to a simmer, lower the heat, and slowly simmer for 1 1/2 hours, stirring every 10 minutes. Do not allow to stick to the bottom and scorch. The sauce should be thick, but if it becomes too thick, a small amount of water may be added.
• Add the fresh herbs and adjust the seasoning with salt and black pepper. For added flavor, add ½ cup of high-quality extra-virgin olive oil. Excellent when served over cooked ziti.

Makes approximately 4 gallons of sauce