Vegan red beans and rice with sausage
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Rinse, drain and sort red beans. Add red beans, 1 cup chopped onion, 1 teaspoon Slap Ya Mama seasoning, bouillon cubes, and 5 cups water to a slow cooker. Mix to combine and gently place bay leaves on top of the liquid so that they are barely submerged. Cook on high for 6½ hours. In a large pot on medium heat, add the avocado oil.
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Add the onion to the skillet, and sauté for about 5 minutes over medium-high heat until onions are lightly softened. Add the peppers and sauté for 1 to 2 minutes. Stir in the garlic, and sauté until fragrant, about 1 more minute. Stir in the seasonings until well mixed. Stir in the cooked sausage, rice and beans. Drain water and rinse beans. Place in the refrigerator until ready to use. Prepare rice according to package. Dice the onion, bell pepper, celery, and mushroom. Mince the garlic cloves. Heat olive oil in a large pot on medium heat for 2-3 minutes. Add diced celery, onion, mushrooms, and bell pepper. Cook over medium heat until onions are clear. We combine great vegan food with sumptuous gourmet finger food catering service for birthday parties, engagements, weddings, conferences, memorial services and kid's parties. 1 Savoury Vegan buffet food 1.1 Baked dairy-free mac 'n' cheese 1.2 Tropical chickpea salad 1.3 Mini sausage pies 1.4 Sushi cups 1.5 Tomato tartlets 1.6 Smoky pepperoni 1.7 Stuffed mushrooms.
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Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker. Stir to combine. Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*. Taste, and season with however much salt and pepper you'd like. 2-3 cups Plant-based Andouille Sausage, cut into ¼" thick slices** 1 Tbsp fresh lemon juice Salt and pepper to taste (optional)*** 2 Tbsp parsley, chopped Cooked rice Bean Instructions Rinse dry beans well. Place into a bowl and cover with water, and soak overnight. Drain and rinse the cooked beans well with fresh water. Slice the Field Roast Mexican chipotle sausage into 1/4-inch rounds. With 10 minutes remaining in the cooking time, bring a pan or wok up to medium heat with a little bit of olive oil. Add the sliced Field Roast Mexican chipotle sausage to the pan and saute for 5 minutes, or until lightly browned. Rinse and drain the canned kidney beans and add.
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