Heat 1 tablespoon of olive oil in a large heavy sautee pan or Dutch oven over medium-high heat. Sautee meatless sausage and tempeh until browned. Remove with slotted spoon, and set aside.

In the same pot, add 2 tablespoons olive oil and sautee onion until translucent. Add mixed peppers, mushrooms, celery and garlic continue to cook for about 5 minutes.

Add the sausage and tempeh back into the pan.

Add all remainder ingredients to the pan and bring to a light boil. Reduce heat to low, cover pot and simmer for 20-25 minutes or until all liquid is absorbed. Keep an eye on the pot and stir occasionally to keep rice from sticking.