2eachItalian-style plant-based sausages½ inch slices; see note 5
¼cupchopped parsleyfor serving
1mediumlemonsliced into wedges, for serving
Instructions
Place a 4-quart Dutch oven or stock pot on the stove over medium-high heat. Once hot, add butter. Add the diced yellow onion, celery, and bell pepper to the melted butter.
Saute for 10 to 12 minutes, until softened and golden. Add in the minced garlic, tomato paste, and fresh chopped thyme. Saute another 5 minutes, stirring frequently to encourage even cooking and prevent burning.
Add in the seasonings: Cajun seasoning, umami seasoning, salt and cayenne pepper. Toast for 30 seconds, stirring frequently. Stir in the rinsed white rice, vegetable broth, red beans, and Worcestershire sauce.
Bring to a boil over higher heat. Once boiling, reduce heat to a simmer over low. Cover and let simmer until rice is cooked through, about 30 minutes.
While the rice is cooking, heat a cast iron or non-stick skillet over medium-high heat. Add the Italian sausage slices and heat until browned, flipping as needed. Set aside when done.
When the rice is cooked, remove the lid and stir in the sauteed plant-based sausage.
Serve topped with a squeeze of fresh lemon juice and fresh chopped parsley. Enjoy!
Notes
Butter: To make this recipe vegan, simply use an equal amount of vegan butter. I recommend Earth Balance or Miyoko's Kitchen. Extra virgin olive oil or canola oil can be used if desired.
Cajun seasoning: I recommend using a salt-free seasoning so that you have more control over the saltiness.
Umami powder: I use Trader Joe's umami seasoning. Any other ground mushroom umami seasoning, or even MSG seasoning, will work. Omit if not available.
Worcestershire sauce: A vegan and anchovy-free version should be available at most grocery stores.
Plant-based sausages: I use Tofurkey brand Italian Sausages. Can be omitted, if desired.
Gluten-free and soy-free options: Choose a gluten and/or soy-free veggie sausage and Worcestershire sauce.
Storage and reheating: Keep refrigerated in a closed container for 3 to 4 days. Reheat individual portions in the microwave for 1-2 minutes or on the stovetop over low heat.