N’awlins style vegan spicy sausage gumbo

Serves 2 - 4 diners

Spice it up in your kitchen with this New Orleans-inspired dish.

1 pack

Meatless Farm ground plant based protein

1/2 tsp

fennel seed

1 tsp

salt

1 tsp

ground black pepper

1/4 tsp

red pepper flakes

1/2 tsp

garlic powder

1 tsp

smoked paprika

garlic cloves, minced

2 tbsp

canola oil

large red onion, chopped

green bell pepper, diced

1 - 1/2 tsp

cayenne or chili flake

2 whole

large ripe tomatoes, or 1 whole can diced tomatoes, undrained

1 1/2 cup

sodium reduced veg broth

2 cups

hot cooked brown rice

1/4 cup

fresh curly parsley, chopped

salt

pepper

Garnish

chopped cilantro

For best spice blend, combine all spices in a spice grinder and blend.
In a bowl, add ground protein and combine with spice blend. Mix thoroughly. With your hands, shape sausage pieces approximately 2’ x 1.’
In large sauce pan or cocotte, add 1 tablespoon of oil. When oil is hot, sear sausage pieces on all sides until slightly browned. Remove sausage.
In the same pan on medium heat, add remaining oil (do not clean pan). Add onion and bell pepper; cook, stirring occasionally, 5 minutes.
Next, add garlic; cook for 1 minute. Sprinkle seasoning over vegetables; cook and stir for 1-2 minutes. Add sausage back into the pan.
Next, add tomatoes followed by broth. Turn heat to high and bring pot/pan to a boil. Reduce heat; simmer uncovered 10 to 15 minutes or until vegetables are tender and sauce is slightly thickened.
Garnish, option to serve with toast points.