New Orleans Creole Red Beans and Rice

Growing up in New Orleans I was gifted with having Red Beans and Rice every Tuesday for lunch and sometimes even for dinner. Tuesdays have always been the city's day to have Red Beans and Rice as a main course, along with a side of french bread or corn bread. While this famous dish has typically consisted of ham hocks and boudin (Cajun sausage), I have adapted the recipe to a vegan menu, keeping all of the rich flavors while also substituting a grain-based sausage that even my Grandmother would love! High in natural plant proteins and rich in complex flavors, this easy to make classic can be cooked on the stove top or in a crock pot and can be frozen for easy reheating throughout the week.

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