Cajun Red Beans and Rice Stew
1/4 cup onion
1 teaspoon garlic, diced
1 cup + 2 tablespoons vegan Not-Chick'n broth
1 - 14 ounce can red beans, drained ( kidney or pinto)
7 ounces canned diced tomatoes with green chiles
1 tablespoon vegan Worcestershire sauce
1 to 1 1/2 teaspoons liquid smoke
1 to 1 1/2 teaspoons Cajun seasoning
1/4 teaspoon black pepper
2 bay leaves
1/2 to 1 cup seitan, cut up into small pieces
1 cup cooked brown rice
1) Take 2 tablespoons of the broth and put it in a medium to large saucepan and heat on medium-high heat. Add onion and sauté until almost translucent. Next, add the garlic and sauté 2 minutes more. Add the beans, diced tomatoes with green chiles and stir.
2) Next, add remaining broth, Worcestershire sauce, liquid smoke, Cajun seasoning, black pepper, and bay leaves. Bring to a boil and then lower to simmer. Do not add seitan or brown rice yet. Cook, simmering for 1 hour or until beans are soft.
3) Add the seitan and stir, then add 1 cup cooked brown rice and stir again. Continue simmering for another 15 minutes until the seitan is warmed through and the rice has absorbed some of the liquid.
4) Serve and enjoy. If this is still not spicy enough add a dash of red pepper flakes at the end.
This is very good with a green salad or some collard greens.
Source of recipe: I was playing around with ingredients and came up with this recipe.