Hungry Vegan Mama is now HEALTHY VEGAN MAMA

Did you know I was born and raised in New Orleans? Oh yeah, “Who Dat!” And just because I don’t live there anymore and I’m a vegan, doesn’t mean I don’t eat the traditional cuisine I grew up on…I’m still devouring it. Now, I just tweak it a little here and there. And it’s still delicious! This r

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Makes 8-10 servings

Step 2

⚜️ 1 onion chopped

Step 3

⚜️ 1 green bell pepper chopped

Step 4

⚜️ 5-6 garlic toes minced

Step 5

⚜️ 2 bay leaves

Step 6

⚜️ 2-3 TBSP Creole/cajun seasoning. I use Tony Chacharie’s creole seasoning. Add more if you want, just watch all the sodium.

Step 7

⚜️ Vegetable Broth (32 ounces usually does it).

Step 8

⚜️ 2 cans of rotel. I use Muir Glen organic diced tomatoes, fire roasted with medium green chilies.

Step 9

⚜️ Parsly for garnish

Step 10

In a pot on the stove, sauté the onion and bell pepper in water or veggie broth, until soft.

Step 11

Add the garlic and sauté for 2-3 more minutes.

Step 12

Add canned tomatoes and beans and mix together.

Step 13

Add veggie broth…you want barely enough to cover the beans.

Step 14

Add bay leaves, creole seasoning and stir together.

Step 15

Bring to a boil. Once boiling, put on low heat and cover for 50-55 mins, stirring frequently.

Step 16

⚜️ About half way through I like to take a potato masher and mash some of the beans to make the beans extra creamy. To do this, just take the lid off of the pot and start mashing. If you do not have a masher, scoop out some bean and place them on a plate, Squish with a fork and put the beans back in the pot. Stir together.

Step 17

⚜️ If using vegan sausage, this is also the time I would slice and add to the pot.

Step 18

Serve with rice

Step 19

Garnish with parsley

Step 20

Enjoy!