Ingredients:
for red beans:
2 tablespoons of vegetable stock or water
½ medium onion, diced
½ green bell pepper, diced
2-3 stalks celery, diced small
3 cloves of garlic, minced
1 14oz can of diced tomatoes
2 15oz cans of red beans, drained from their goo (I used 1 can of kidney and 1 can of small red beans)
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon creole/cajun seasoning
½ teaspoon cayenne
¼ teaspoon ground black pepper
½ - ¾ tsp salt
1 cup (dry) textured vegetable protein, hydrated with veggie broth
for cauliflower rice:
½ medium onion, diced
2 stalks celery, diced
2 cloves of garlic
1 head of cauliflower, cut into florets
Directions:
In a large pot, heat up your vegetable stock or water over medium heat.
Cook the onions, celery, bell pepper, and garlic for 3-5 minutes or until they’re soft. Add the can of diced tomatoes and both cans of red beans, stir.
Add in the paprika, oregano, cajun seasoning, cayenne, salt, and pepper. Bring to a boil then down to a simmer, cover and cook for 30 minutes.
Uncover, mix all about, adjust the seasonings as you see fit, and add the hydrated TVP. Bring to a boil again then down to a simmer, cover and cook for another 30 minutes. Adjust seasonings if you need to.
Make your cauliflower rice while your beans are simmering:
Put the onion, celery, and garlic into a food processor and pulse a few times til minced. Heat a tablespoon or two of water in a wok over medium heat. Add the onion/celery/garlic mixture and saute for 10 minutes or so.
In a food processor, pulse the cauliflower florets until the pieces are rice kernel sized. Add the cauliflower to the skillet, cover and cook for 5-10 minutes. Salt to taste.
