Vegan Savannah Style Red Rice and Sausage
Ingredients
- 1 red onion chopped
- 1 bell pepper chopped
- 2 cloves of garlic.
- 1 sheet of roasted nori sliced into thin slivers
- ¼ tsp applewood salt
- 1 king oyster mushroom sliced thinly
- 1 tbsp of fennel
- 1 Edward and Sons low sodium garden veggie bouillon cube
- 2 tbsp of chili paste or one scotch bonnet pepper
- 1 Beyond Meat sausage sliced into chunks
- 1 small can of tomato paste
- 2 cups of rice either prepared and chilled for at least an hour or rice prepared a day ago
Instructions
- Coat bottom of cast iron pan with oil or water.
- Drop in onion, bell pepper, and nori into pan. Sprinkle with applewood salt and allow to saute’ on medium heat for 10 minutes.
- Pour ¾ cup of water and 1 bouillon cube into pan. Add mushroom slices. Allow mushrooms to saute for 10 minutes. Add one teaspoon of agave, one teaspoon of curry powder and 1 ½ cups of okra. Add Beyond Meat sausage slices and allow to simmer for five minutes. Add one can of tomato paste, one cup of water, and one cup of water and one scotch bonnet pepper, with seeds removed or two teaspoons of chili paste. Add two cups of rice, stir in. Add enough water to coat the bottom of pan if needed.
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