A Blatant Disregard for Tradition: Vegan Red Beans and Rice

Rice & Beans. It’s like bread. Every cuisine has it!

How fortunate are we to live in a time of canned goods. Yes, you can buy dried beans (very economical) or you can flip the top of a can and just get on with it. When you think about it, opening a can of beans is far more wallet-friendly than just about any other source of protein out there. Tofu? 2 to 3 times the price! Prepared Seitan? Forget it! So this really is the way to go.

We’ll feature budget friendly recipes highlighting our two best friends, rice & beans, as this blog continues.

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Vegan Red Beans & Rice

For now, enjoy this animal-free recipe.

1/2 cup water (notice, no oil here)

1 onion, chopped

1 green pepper, chopped

1 bunch green onions, chopped

2 cloves garlic, minced (add more!)

1  8 oz. can tomato sauce

1 tsp yellow mustard (keep it at a level tsp, seriously)

1/2 tsp ground oregano (grind between fingers)

1 bay leaf

1 tsp cayenne pepper

1/2 tsp ground thyme (grind between fingers)

1 tsp ground pepper

1 tsp basil

4 cups cooked small red beans (2-3 cans worth, drained and rinsed)

1 tube veggie sausage sliced into 1/4″ rounds (we used Gimme Lean from LightLine)

2 Tbs olive oil

4-6 cups cooked rice

Pour the water into a large saucepot with the onion, green pepper, green onions and garlic. Cook, stirring occasionally, over low heat for ten minutes. Add remaining ingredients (minus the sausages, oil and rice). Cook, covered, over low heat for 20 minutes or until the sauce is simmered down and thickened a bit. While the sauce simmers, fry the sausages and then add it into the mixture. When finished, remove the bay leaf and serve over rice.

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Pan-fried patties are added to red beans.

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Leftovers for work lunches!

Another great from Please Don’t Feed the Bears

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