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Red Beans and Rice (Vegan)
Red Beans and Rice (Vegan)

Red Beans and Rice (Vegan)
Red Beans and Rice (Vegan)
Source
Ingredients:
1
Servings
  • 1
    item
     produce
  • 2
    item
     cans 19oz red kidney beans, red
  • 3
    item
     bay leaves
  • 1
    item
     celery, rib
  • 6
    clove
     garlic
  • 1
    tsp
     garlic powder
  • 1
    item
     onion, large
  • 1
    tsp
     onion powder
  • 1
    item
     parsley
  • 2
    item
     red bell peppers
  • 5.5
    tsp
     thyme
  • 1
    item
     canned goods
  • 1
    l
     veggie stock
  • 1
    item
     condiments
  • 4
    tbsp
     tamari
  • 1
    item
     pasta & grains
  • 4
    item
     servings rice, cooked
  • 1
    item
     baking & spices
  • 2
    tsp
     cajun seasoning ⁣
  • 2
    item
     cayenne
  • 1
    tbsp
     nutrititional yeast
  • 3
    tsp
     paprika, smoked
  • 1
    item
     salt + pepper
  • 1
    item
     oils & vinegars
  • 4
    tbsp
     neutral vegetable oil
  • 1
    item
     other
  • 1
    item
     block extra firm tofu (pressed and torn into bite sized chunks⁣)
Red Beans and Rice (Vegan)
Instructions:
  1. ⁣In a pot, over medium heat, cook garlic, onion and celery in oil. ⁣
  2. ⁣I charred my red peppers in advance (and removed the blackened skins) for a smokier flavour, but this is optional. ⁣
  3. ⁣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. ⁣
  4. ⁣In a frying pan, over medium heat, cook tofu in oil until all sides are golden and crispy. ⁣
  5. ⁣Add spice blend and tamari and stir to coat everything. Continue to cook for a few minutes. ⁣
  6. ⁣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. ⁣
  7. ⁣Serve beans and tofu with rice and a sprinkle of fresh parsley. Enjoy!⁣
  • 1
    item
     produce
  • 2
    item
     cans 19oz red kidney beans, red
  • 3
    item
     bay leaves
  • 1
    item
     celery, rib
  • 6
    clove
     garlic
  • 1
    tsp
     garlic powder
  • 1
    item
     onion, large
  • 1
    tsp
     onion powder
  • 1
    item
     parsley
  • 2
    item
     red bell peppers
  • 5.5
    tsp
     thyme
  • 1
    item
     canned goods
  • 1
    l
     veggie stock
  • 1
    item
     condiments
  • 4
    tbsp
     tamari
  • 1
    item
     pasta & grains
  • 4
    item
     servings rice, cooked
  • 1
    item
     baking & spices
  • 2
    tsp
     cajun seasoning ⁣
  • 2
    item
     cayenne
  • 1
    tbsp
     nutrititional yeast
  • 3
    tsp
     paprika, smoked
  • 1
    item
     salt + pepper
  • 1
    item
     oils & vinegars
  • 4
    tbsp
     neutral vegetable oil
  • 1
    item
     other
  • 1
    item
     block extra firm tofu (pressed and torn into bite sized chunks⁣)
1
Servings
0

⁣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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