I have started the
weekend in a relaxing way. I just spent yesterday evening at home
cooking and watching some series. And today won't be much different.
I think we'll go to the market and briefly visit a new local pub, but
then return home again to make a Saturday night pizza. I also have a selection of squashes and pumpkins waiting to be cooked. I will try to make something with them tomorrow. What are your plans for this first October weekend?
I'm sharing with
you today a simple vegan sausage and rice casserole with black beans
and tomatoes. This is a great and filling meal that isn't too
complicated to make.
Vegan sausage and rice casserole
Ingredients
4 vegan sausages
1 fresh onion with
the stalk
2 garlic cloves
Vegetable oil
200 g tomatoes
1 cup black beans
1 cup rice
1 tsp smoked
paprika
1 tsp salt
½ tsp ground
black pepper
1 vegetable stock
cube
Method
Cook the rice.
Cut the sausages
into pieces and fry them in oil.
Chop the onion and
garlic and add them to the sausages.
Chop the tomatoes
coarsely.
Add the tomatoes,
black beans, rice and the seasoning to the pan.
Let simmer under
lid for at least 20 minutes, but you can also slow-cook it longer so
that the flavours blend nicely. Add some additional water, if the
casserole gets too dry.
Serve and enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.