Red Beans and Rice (Vegan)

⁣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.

Red Beans and Rice (Vegan)

Course Dinner

Cuisine Caribbean-Inspired

Keyword Vegan Red Beans and Rice

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings

Author Mori

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!⁣