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Red Beans & Rice 🌱by @realizing_fitness
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.
Here’s how to make it:
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 @Plantbasedvegans 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
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 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
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!
#Vegan #Plantbased #VeganRecipe #PlantbasedRecipe #VeganMeal #PlantbasedMeal #Vegan
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