The combination of beans and brown rice offers complete protein and is loaded with fiber. The original recipe called for sticky rice but we opted for a healthier brown rice. We also added Field Roast which is not necessary, but we wanted to add a bit more texture and create a heartier dish.
Red Beans and Rice
(Adapted from A Year in a Vegetarian Kitchen CB)
2 tablespoons olive oil
3 Tofurky kielbasa or Field Roast (big dices)
1 medium onion (diced)
1 medium carrot (diced)
1 medium celery stalk, (diced)
4 medium garlic cloves
½ teaspoon oregano
Hot Chili Sauce to taste
1/2-1 cup vegetable broth
2 15-oz. cans red kidney beans, rinsed and drained
1 15-oz. can diced tomatoes
Dice Tofurky/Field Roast sausages and fry in olive oil. When crisp, remove and set aside.
Add a bit more olive oil to pan and add onion, carrot and celery stalk. Cook approximately 8-10 minutes. Add the garlic, oregano and hot sauce, cook about 1-2 minutes.
Add the broth ,tomatoes and beans, bring to a boil. Reduce the heat and simmer for about 15 minutes. Serve over rice.