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
- 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
- Clean and prepare the vegetables.
- Pat the tofu dry and slice into bite sized cubes.
- Slice the vegan sausage or hot dogs into bite sized pieces.
- Using a large frying pan that has a lid, heat the oil.
- Cook the tofu pieces until golden on both sides.
- Add the vegan hot dog pieces.
- Add the green bell pepper pieces, onion and the celery pieces.
- Bring 2 cups of water to boil and add a vegetable bouillon cube.
- Add the 2 tablespoons of tomato paste to the vegetable bouillon.
- Add the rice to the cooking vegetables and tofu pieces.
- Add the vegetable bouillon to the rice, tofu and vegetables and stir well.
- Add the creole spices and minced garlic.
- Stir well and place a lid over to cook.
- As the rice begins to cook, add the sliced okra and chopped tomatoes.
- The meal is ready when the rice has become soft.
- Serve with a lemon slice, celery leaves and optional red pepper flakes.
Traditional the recipe calls for Spanish sausages and shrimp. We used vegan sausages and tofu instead.