This recipe was inspired by one at Fat Free Vegan. A revision of the Mardi Gras potluck classic. We had this tonight with Creole okra, tomatoes and corn, and it was so good that the boy actually licked the plate.
2 cans dark red kidney beans, drained
2-1/2 cups boiling water mixed with one veg bouillon cube
1 slice tempeh bacon, crumbled
1 generous handful each:
* red lentils
* texturized vegetable protein
1 Tbsp chipotle-garlic salsa
1/2 tsp liquid smoke
1 tsp each:
* chipotle-flavored Tobasco
* garlic powder
* Cajun seasoning
1 Tbsp nutritional yeast
2 bay leaves
Combine all ingredients except for the rice in a crockpot and cook on low for 6-8 hours. Remove the bay leaves. Using an immersion blender, puree half the batch to create a thick stew-like texture. Serve over rice.
Cooked brown rice:
- 2/3 cup sweet brown rice
- 1-2/3 cup water
- dash salt
- drizzle of olive oil
Combine all ingredients in a saucepan and cook over medium-high heat for 30 minutes, or until nice and chewy.
Ingredient Notes: I used Lightlife tempeh bacon and Frontera chipotle salsa here, both of which I found at Campbell's.
