Entries in vegetarian (6)


What’s For Lunch - Red Beans and Rice

This week we had a hard time deciding what we wanted to make for our lunches. The weather here in Seattle is pretty dreary with a side of cloudy sun. Not the weather to inspire fresh salads. But not quite soup weather either - I don't want to encourage this weather. I opted for an old easy favorite - Red Beans and Rice. 

This recipe is so easy and so tasty. It remains vegetarian with any tasty vegetarian sausage. I use a locally made vegetarian sausage called Field Roast. They don't have an andouille sausage so I used the Mexican Chipolte version. It is really spicy and flavorful.

Red Beans and Rice

Serves 5

  • 1 can red beans - drained, rinsed and partially mashed
  • 6 oz vegetarian sausage - andouille flavor preferred chopped
  • 2 tablespoon olive oil
  • 1 yellow onion chopped
  • 3 stalks of celery chopped
  • 1 bell pepper chopped
  • 2 teaspoon Cajun seasoning 
  • 1 teaspoon oregano
  • 2 cloves garlic minced
  • 1/4 cup water
  • 1 can diced tomatoes
  • salt and pepper to taste
  • 4 cups cooked long grain brown rice

Heat oil in a large skillet over medium-high heat. Add bell pepper, celery and onion mix to pan; sauté until soft and translucent.


Add sausage and cook about 4 minutes until brown. Add Cajun seasoning, salt, oregano, and garlic to pan; cook 1 minute, stirring constantly. Add beans, 1/4 cup water, and tomatoes to pan; bring to a boil.

Reduce heat, and simmer 10 minutes or until thickened. Remove from heat; season with salt and pepper to taste. Serve over rice.

I also made a quick tomato, cucumber, red onion salad for more vegetables and a crisp tangy contrast to the spicy main dish. 

Tomato, Red Onion and Cucumber Salad

  • 1 cucumber peeled and sliced thin
  • 1/2 red onion sliced thin
  • 1 pint cherry tomatoes sliced in half

Mix all together in a bowl.

 In a seperate bowl whisk - 

  • 2 tablespoons olive oil
  • 2 teaspoons dijon mustard
  • 4 tablesppons lemon juice
  • salt and pepper to taste

 Pour over vegetables and toss together. 

I like to serve this meal with cornbread on the side. Enjoy!!

Page 1 2