Monday, August 19, 2013

Time to visit the dirty dirty! Vegan Red Beans and Rice

Ryan has been having a really good week, I must say.  He has had some of his favorite dishes multiple days in a row!  This dish seems so simple, but it is so tasty!  If you love the flavors of the south, you do not want to miss this recipe!

There are two ways to go about this recipe:  A long version or quick version.  The long version entails dry kidney beans, soaking them overnight and then cooking them for a few hours.  Or you can use canned kidney beans (this is the quick version that I did!).

Vegan Red Beans and Rice 

By adding both kidney beans and seitan, you are definitely getting a great source of protein.

Wondering what else to pair with this?  Try another yummy southern dish such as "creamy"-garlicky collard greens.

1 c brown rice
1 can kidney beans (drained and washed)
1 celery stalk
1/2 yellow onion chopped
1/2 green bell pepper chopped
1 garlic clove diced
1 tbsp evoo
1 small can chipotle peppers in adobo sauce and chop finely
1 tsp of following:
black pepper
smoked paprika
Louisiana hot sauce
2 tsp liquid smoke
2 vegan sausages sliced into pieces

In a bowl, boil 2 c rice, add in rice, cover and simmer for 20 minutes or until water absorbed.  In meantime, heat evoo in saute pan and saute yellow onion, celery, pepper, garlic until soft.  Add in kidney beans and the remaining ingredients.  Stir thoroughly and heat on low.  Adjust to taste.  I noticed myself adding in more liquid smoke and about 2 tsp of the adobo sauce.
Once rice is done, combine the two and mix together.
Get comfy and chow done!

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