Red Beans and Rice (Vegetarian)
673kcal
Ingredients
- 2 tablespoon olive oil
- 1 white onion diced
- 2 celery sticks diced
- 1 green pepper diced
- 2 garlic cloves minced
- 1 fresh tomato diced
- 4 vegan sausages sliced into rounds
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon oregano
- 800 g tinned kidney beans drained and rinsed
- 2 tablespoon flour
- 2 teaspoon cajun seasoning
- 3 bay leaves
- 1 sprig fresh sage
- 1 sprig fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon cider vinegar
- 5 cups vegetable stock
- 3 green onions
- Parsley or cilantro to garnish
- 1.5 cups cooked white rice
Method
- Heat your oil in a pan and add the sliced vegetarian sausages. Fry them for a minute or two until they start to turn golden brown, then add the smoked paprika, cayenne pepper, and oregano. Fry for another couple of minutes until the sausages are fully coated in the seasonings and crispy on the outside, then remove from the pan and set aside.4 vegan sausages, 1 tsp smoked paprika, 0.5 tsp cayenne pepper, 1 tsp oregano, 1 tbsp olive oil
- Add a touch more oil to the pan, and then add your onion, celery, and green pepper. Saute the vegetables for about 5 minutes, stirring often, until they begin to soften.1 tbsp olive oil, 1 white onion, 2 celery sticks, 1 green pepper
- Add the garlic and diced tomato and cook for another minute, and then stir in your flour, allowing it to coat the vegetables.2 garlic cloves, 1 fresh tomato, 2 tbsp flour
- Add the apple cider vinegar - this helps deglaze the pan.1 tbsp cider vinegar
- Add the remaining seasonings and stir them into the pot, then tip in your kidney beans, vegetable stock, bay leaf, and fresh sage.2 tsp cajun seasoning, 3 bay leaves, 1 sprig fresh sage, 1 sprig fresh thyme, 1 tsp garlic powder, 1 tsp onion powder, 5 cups vegetable stock, 800 g tinned kidney beans
- Season with salt and leave the pot to simmer for 30 - 40 minutes until the sauce has thickened into a gravy.
- Just before serving, stir in the seasoned sausage rounds - don't add these too early, or the crispy seasoned exterior will cook off into the sauce and you won't get the same impact from them.
- Top the red beans sauce with your rice, sliced green onions, and cilantro or parsley. Enjoy!3 green onions, 1.5 cups cooked white rice, Parsley or cilantro
Nutrition
Serving1gCalories673kcalCarbohydrates89gProtein34gFat21gSaturated Fat7gPolyunsaturated Fat11gCholesterol41mgSodium1963mgFiber18gSugar7g
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This dish also freezes well; freeze individual portions for quick meals later. Reheat on the stovetop with a splash of water or stock to loosen the sauce.