Contributed by Jenné Claiborne
New Orleans-Style Vegan Red Beans & Rice
- Heat a couple of tablespoons of oil in a heavy bottomed pot. If you're oil-free, warm some water to sauté.
- Add the celery, onion, and garlic, and sauté for a couple of minutes. Add a pinch of salt in there, too.
- Add the beans, followed by 10 cups of water.
- Bring to a boil, then add the kombu, bay leaves, and thyme.
- Reduce to medium low heat to simmer for about 45 minutes. Check halfway through to skim off any foam that may form on the top.
- While the beans are cooking, make your rice by following the package instructions (brown and white have different instructions).
- This is also a good time to fry your vegan Field Roast sausage in a couple of tablespoons of oil.
- When the beans have finished cooking (taste a bean to make sure), remove them from the heat, and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
- Add another bouillon cube if you want it saltier (I usually do 2 cubes).
- Stir in the vegan sausage.
- Serve over rice, and garnish with parsley.
Jenné Claiborne of Sweet Potato Soul is a vegan lifestyle blogger who shares delicious and easy-to-make recipes, cooking videos, and healthy eating tips.