This hearty and comforting bowl is a vegan take on a Louisiana Creole dish made with red kidney beans, onions, celery, peppers and andouille inspired tofu, slowly simmered in a spicy and smoky sauce. Serve over rice with a sprinkle of fresh parsley.
Servings:
Ingredients
- 2 cans 19oz red kidney beans
- 2 tbsp neutral oil of choice
- 6 cloves garlic minced
- 1 large onion diced
- 2 red bell peppers charred & skin removed
- 1 rib celery diced
- 1 tsp thyme
- 2 tsp Cajun seasoning @aspiceaffair
- 2 tsp smoked paprika
- a pinch cayenne optional
- 1 L veggie stock or water
- 1 tbsp tamari
- 3 bay leaves
- salt + pepper to taste
- 4 servings rice cooked
- parsley for garnish
the andouille inspired tofu crumbles:
- 2 tbsp neutral oil of choice
- 1 block extra firm tofu pressed and torn into bite sized chunks
- 1 tbsp nutrititional yeast
- 1/2 tsp thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 pinch cayenne optional
- 3 tbsp tamari
Instructions
- In a pot, over medium heat, cook garlic, onion and celery in oil.
- I charred my red peppers in advance (and removed the blackened skins) for a smokier flavour, but this is optional.
- Add peppers and cook until they begin to soften. Season. Stir in thyme, Cajun seasoning, smoked paprika & veggie stock. Add bay leaves and bring to a boil, reduce heat and simmer uncovered (stirring occasionally) until sauce thickens. About 1.5 hours.
- In a frying pan, over medium heat, cook tofu in oil until all sides are golden and crispy.
- Add spice blend and tamari and stir to coat everything. Continue to cook for a few minutes.
- Add tofu to beans, taste and adjust seasoning to suit your personal preference. Remove bay leaves. Adjust consistency of sauce by adding a little water, if necessary.
- Serve beans and tofu with rice and a sprinkle of fresh parsley. Enjoy!
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4 thoughts on “Red Beans and Rice (Vegan)”
Am I missing something? I don’t see tofu in the ingredients list. How much? What kind?
Hi Teresa,
The tofu part was somehow not showing up! It is fixed now! Sorry for the inconvenience.
Also, it’s not clear when the kidney beans go in the broth mixture before adding the tofu
I love this recipe! Have made it twice now and making it again tonight. I actually don’t think it needs the tofu although the spice blend for the tofu is a definite bump in flavor so I do include those. So healthy and delicious! Thank you!
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