Mardi Gras is right around the corner. Here is a healthy, vegetarian Creole style dish that is virtually fool proof and a cinch to cook in your crock-pot. Wishing you a happy and peaceful day!
Vegetarian Creole- Style “Sausage” with Rice and Beans
Vegetarian Creole- Style “Sausage” with Rice and Beans
Serves 8
1 package Boca meatless vegan sausage (found in frozen aisle of grocery store)
2 fresh organic tomatoes, diced
1 Vidalia onion, diced fine
1 small green pepper, diced
1 small red pepper, diced
4 cups organic vegetable stock
2 teaspoons Creole seasoning (or adjust to suit your taste)
1.5 cups uncooked brown long grain rice
2 (15 ounce cans) of dark red kidney beans, rinsed and drained
1. Prepare veggie sausage according to package directions. Slice veggie sausage into bite sized pieces and place in bottom of 4 quart slow cooker.
2. Add tomatoes, Vidalia onion, green pepper and red pepper to slow cooker. Slowly add vegetable stock, brown rice, and Creole seasonings. Gently stir to combine.
3. Cover and cook on low setting or 3 and ½ hours. Then, add in red beans and stir to combine. Cover and cook for additional 30 to 45 minutes. Serve and enjoy!
1 package Boca meatless vegan sausage (found in frozen aisle of grocery store)
2 fresh organic tomatoes, diced
1 Vidalia onion, diced fine
1 small green pepper, diced
1 small red pepper, diced
4 cups organic vegetable stock
2 teaspoons Creole seasoning (or adjust to suit your taste)
1.5 cups uncooked brown long grain rice
2 (15 ounce cans) of dark red kidney beans, rinsed and drained
1. Prepare veggie sausage according to package directions. Slice veggie sausage into bite sized pieces and place in bottom of 4 quart slow cooker.
2. Add tomatoes, Vidalia onion, green pepper and red pepper to slow cooker. Slowly add vegetable stock, brown rice, and Creole seasonings. Gently stir to combine.
3. Cover and cook on low setting or 3 and ½ hours. Then, add in red beans and stir to combine. Cover and cook for additional 30 to 45 minutes. Serve and enjoy!
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