"From scratch" is nice, but convenience is a wonderful thing on a busy week night.
Throw it all together and let simmer while you help the kids with homework. If they're old enough, maybe let the kids make it for you while you relax after work.
Being vegan isn't complicated. You can easily find these ingredients, even in this small town. I hope this will become a quick "go to" meal for your family. Keep it simple and spend your time with your family, not in the kitchen.
Looking for more simple vegan meals? Try my Mediterranean Hummus Pizza, Lemon & Garlic Pasta, Red Curry Veggies & ramen, Cabbage and Bean Soup, & Deconstructed Cabbage Rolls with a Vegan "Cheddar Bay" Biscuit
Short Cut Red Beans and Rice with Andouille:
2 (8 oz.) Zatarain's NOLA Style Red Beans & Rice
6 cups water
Oil of choice
14 oz. Tofurky Artisan Andouille, sliced into 1/4" slices (If you can't find this brand, any spicy vegan sausage or sliced baby potobella mushrooms will work)
1 medium green pepper, chopped
1 medium yellow onion, chopped
1 (15 oz.) can red beans, rinsed and drained
Cajun seasoning to taste (optional)
fresh chopped chives to garnish ( optional)
6 cups water
Oil of choice
14 oz. Tofurky Artisan Andouille, sliced into 1/4" slices (If you can't find this brand, any spicy vegan sausage or sliced baby potobella mushrooms will work)
1 medium green pepper, chopped
1 medium yellow onion, chopped
1 (15 oz.) can red beans, rinsed and drained
Cajun seasoning to taste (optional)
fresh chopped chives to garnish ( optional)
In a deep sauce pan over medium high heat, brown andouille, onions and peppers in a little oil.
Add Zatarain's, water, beans and Cajun seasoning to the pan.
Bring to a boil while stirring.
Cover and reduce heat to a smimmer for 25 minutes.
Makes 4 - 6 servings
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