300g (10½ oz) vegan/vegetarian sausages (or mushrooms, or eggplant)
2 tbs olive oil
1 large leek, washed and thinly sliced
3 garlic cloves, minced
1 green chilli, finely diced
2 tsp marjoram
200g (7 oz) potatoes, diced
200g (7 oz) long grain rice
1½ lts (3 pt) vegetable stock
2 cups water
300g (10½ oz) leafy greens (we used a combination of fresh baby spinach, thinly sliced celery and lettuce but try silverbeet (swiss chard) or kale instead) roughly chopped
1 large handful parsley, roughly chopped
to serve

lemon wedges
good quality olive oil