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.
- 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
- 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!