Ingredients

The following ingredients have 4 Servings
  • 4 servings of basmati rice (cook as directed on the package.)
  • 1 tablespoon vegetable oil
  • 14 ounce package vegan sausage, thinly sliced (SEE NOTE)
  • 1 medium sweet onion (diced)
  • 1 green bell pepper (cored and diced)
  • 3 celery ribs (diced)
  • 4 garlic cloves (minced)
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper ((SEE NOTE))
  • Salt and pepper to taste
  • 3 tablespoon tomato paste
  • 45 ounce red beans, drained and rinsed
  • 3 cups no-chicken stock or vegetable broth
  • 1 teaspoon hot sauce (SEE NOTE)
  • 1 bay leaf
  • salt and pepper to taste
  • 4 tablespoon chopped fresh parsley leaves

Instruction

  • Make the 4 servings of rice according to the instructions on the package and set aside when done.
  • In a large skillet, heat the 1 tbsp of oil on medium-high heat. When the oil is hot, add the sausage and spread it out evenly in the pan. Flip them often and cook for approximately 7 minutes, or until they’re nicely browned and crispy on the edges. Remove from the pan and set aside. Leave the oil in the pan.
  • Add the onion, green bell pepper and celery.to the pan that you cooked the sausage in and stir often. Cook for approximately 5 to 7 minutes, or until the vegetables begin to soften and the onions begin to brown. Add the sausage back to the pan.
  • Add the garlic, 2 tsp paprika, 1 tsp dried oregano, 1 tsp dried thyme, ¼ tsp cayenne (see note), and salt and pepper to taste. Stir to combine and cook for 2 minutes.
  • Stir in the 3 tbsp of the tomato paste until the sausage and vegetables are coated.
  • Stir in the red beans, 3 cups of no-chicken (or vegetable) stock, 1 tsp of hot sauce (see note), and bay leaf and stir to combine. Bring to a boil, then reduce the heat to a simmer and cook for approximately 20 minutes, or until it thickens. Stir frequently to prevent scorching on the bottom.
  • Taste and add more seasoning if necessary.
  • Serve it in a shallow bowl with the rice, and garnish with the parsley.