2cups of brown basmati or rice of your choice (cooked according to package directions)
1cups of scallions, thinly sliced (optional)
Start the tofu crumbles first. Follow the directions here.
Once the sausage is in the oven, prep all the rest of the ingredients.
In a blender, combine 1 ½ cups of red beans and 5 cups of vegetable broth. Blend to break up the beans. This helps thicken and flavor the broth.
Heat a pot to medium and add the onion, green pepper, and celery. Sauté the veggies for 5-8 minutes until they start to soften.
Add the garlic, chili powder, thyme, and smoked paprika. Stir to coat the vegetables (about 30 seconds).
Add the broth-bean puree, the rest of the kidney beans, and sausage crumbles.
Bring the pot to simmering and cook for 15 – 20 minutes to combine all the flavors and allow the sauce to reduce. (note, the sausage crumbles can also be added at this time).
Serve over cooked rice and garnish with sliced scallions if desired.
Prep and baking time accounts for making tofu sausage. You can also prepare the tofu sausage a few days in advance. If you do this, you’ll need 20 minutes to prep the red beans and 25 minutes for the cooking time.
It is best to store or freeze the red beans and vegan sausage separately from the rice. Rice can get mushy when you reheat it with the rest of the ingredients. Store the red beans for up to 5 days in the fridge or 3 months in the freezer.
Consider the time you’ll need to cook your rice. You may want to start it before cooking the red beans. Refer to the package directions before finalizing your cooking plans.