Vegan Red Beans and Rice
Ingredients
- 2 cans (19oz each) 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 @aspiceaffair Cajun seasoning
- 2 tsp smoked paprika
- a pinch cayenne (optional)
- 1L veggie stock or water
- 1 tbsp tamari
- 3 bay leaves
- salt + pepper, to taste
- 4 servings rice, cooked
- parsley, for garnish
Andouille-inspired tofu crumbles
- 2 tbsp neutral oil of choice
- 1 block extra firm tofu, pressed and torn into bite sized chunks
- 1 tbsp nutritional yeast
- 1/2 tsp thyme
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- a pinch cayenne (optional)
- 3 tbsp tamari
Preparation
In a pot, over medium heat, cook garlic, onion and celery in oil.
Add peppers and cook until they begin to soften, then season.
Stir in thyme, Cajun seasoning, smoked paprika and 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, then continue to cook for a few minutes.
Add tofu to beans, taste and adjust seasoning to suit your personal preference, remove bay leaves, and adjust consistency of sauce by adding a little water if necessary.
Serve beans and tofu with rice and a sprinkle of fresh parsley.
Tips
Char the red peppers in advance and remove the blackened skins for a smokier flavor, but this is optional.
