Vegan Jambalaya (Hearty Meat-Free Recipe) - The Pesky Vegan

Ingredients

• 2 tablespoons cooking oil, divided
• 7 oz (200 g) tempeh or tofu, cut into small cubes
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 bell peppers, chopped ((I used green and red))
• 6 garlic cloves, chopped
• 1x 14 oz (400 g) tin tomatoes
• 1½ tablespoons Cajun seasoning
• 1½ tablespoons yeast extract
• 1 tablespoon vegan red wine vinegar
• 1 teaspoon dried sage
• 1 teaspoon hot sauce ((such as Tabasco, plus more to taste))
• 2 bay leaves
• 1½ cups (270 g) basmati rice ((or other long-grain white rice))
• 1x 14 oz (400 g) tin chickpeas, drained and rinsed
• ½ cup (70 g) raw cashews ((optional))
• 3½ cups (840 ml) hot vegan stock
• Salt and black pepper to taste