Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Skillet Vegetarian Sausage with Red Beans and Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: She Likes Food
  • Total Time: 40 minutes
  • Yield: 4-6 1x
  • Diet: Vegetarian

Description

My Vegetarian Sausage with Red Beans and Rice is inspired by the classic Cajun recipe, but isn’t meant to be traditional. The vegetarian sausage adds extra protein to this, already hearty, plant based meal. This recipe can be enjoyed for lunch, dinner or even paired with a fried egg for breakfast. Serve with fresh lime juice and sliced avocado for even extra flavor.

Ingredients

Scale
  • 2–4 vegetarian sausage links, depending on how much sausage you want to use
  • 1 cup small diced celery
  • 1 cup small diced green bell pepper, about one extra large pepper or two smaller ones
  • 1 small white onion, diced
  • 3–4 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons creole, or cajun seasoning*
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried ground sage
  • 2 (15 oz) cans dark red kidney beans, drained and rinsed
  • 2 cups cooked white rice, or grain of choice
  • Salt and pepper, to taste
  • Cayenne pepper, to taste, for extra heat
  • Olive oil
  • 2 tablespoons thinly sliced green onion, plus more for garnish
  • Optional ingredients: plain greek yogurt, fresh lemon wedges and sliced avocado

Instructions

  1. Thinly slice the plant based sausages into small rounds.  Heat a large pan over medium heat and add in 2 teaspoons olive oil and the sliced sausage.  Cook sausage until both sides are browned and crispy, 5-7 minutes, allowing sausage to cook well on both sides.  Remove sausage from the pan and set aside.
  2. To the same large pan, add in 1 tablespoon of olive oil, the diced celery, onion and green bell pepper.  Adding in a pinch of salt will help the vegetables cook down more quickly.  Cook vegetables until they’re softened and browned, 10-12 minutes.  I like to put my heat to medium-high to ensure that they brown, because that gives them extra flavor.  Next, add in the minced garlic and chopped fresh parsley and cook for another 2-3 minutes, until garlic is fragrant.
  3. Add in the creole seasoning and all of the dried spices (smoked paprika, regular paprika, thyme, sage and oregano).  Mix well and cook for 1-2 minutes, to help the spices release their flavor.  Next, add in red beans cooked rice.  Mix everything together until fully combined and then carefully toss in the cooked sausage.  I like to let everything cook together in the pan for an additional 5 minutes, or so, allowing the rice the brown a little bit on the bottom of the pan.
  4. Remove from the heat and stir in 2 tablespoons of thinly sliced scallions, if desired.  Season with salt and cayenne pepper, to taste.  Serve vegetarian red beans and rice with a side of plain Greek yogurt, fresh lime juice, sliced avocado and extra scallion.

Notes

*Cajun seasoning is usually spicier than creole seasoning, but they can be used interchangeably.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Dinner, Vegetarian
  • Method: Stovetop
  • Cuisine: Cajun Inspired

Find it online: https://www.shelikesfood.com/skillet-vegetarian-sausage-with-red-beans-and-rice/