Vegan Creole Rice

This rice dish is often served at Mardi Gras time, however, it is good anytime of the year. It’s hearty, filling and very tasty.

Serving Size: 4

Ingredients:

• 1 cup uncooked long-grain rice
• 2 cups vegetable bouillon
• 2 tablespoons tomato paste
• 1 lb. tofu, patted dry and cut into bite sized cubes
• 2 teaspoons Creole seasoning
• 2 tablespoons vegetable oil
• ½ lb. tofu sausage or vegan hot dogs, sliced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2 garlic cloves, chopped
• 1 cup okra, sliced
• 3 plum tomatoes, chopped
• 2 green onions, sliced (green part only)
• sprinkling of red pepper flakes (optional)
• celery leaves and lemon as garnish

Directions:

1. Clean and prepare the vegetables.
2. Pat the tofu dry and slice into bite sized cubes.
3. Slice the vegan sausage or hot dogs into bite sized pieces.
4. Using a large frying pan that has a lid, heat the oil.
5. Cook the tofu pieces until golden on both sides.
6. Add the vegan hot dog pieces.
7. Add the green bell pepper pieces, onion and the celery pieces.
8. Bring 2 cups of water to boil and add a vegetable bouillon cube.
9. Add the 2 tablespoons of tomato paste to the vegetable bouillon.
10. Add the rice to the cooking vegetables and tofu pieces.
11. Add the vegetable bouillon to the rice, tofu and vegetables and stir well.
12. Add the creole spices and minced garlic.
13. Stir well and place a lid over to cook.
14. As the rice begins to cook, add the sliced okra and chopped tomatoes.
15. The meal is ready when the rice has become soft.
16. Serve with a lemon slice, celery leaves and optional red pepper flakes.

Notes:

Traditional the recipe calls for Spanish sausages and shrimp. We used vegan sausages and tofu instead.