Happy Vegan Blog

black bean stew over coconutty cilantro-lime rice: vegan recipe, last week we needed a super fast meal – it was getting late and our tummies were rumbling. i can’t remember what we originally had on the menu, but it wasn’t happening. what did happen was the best damn beans ‘n rice kinda meal we’ve had in a looooooong, looooong time. after dinner dan and i both confessed to already looking forward to devouring our leftovers for lunch the next day. this is that good. sure, the photo isn't the most appetizing (it was late at night and it is a dark stew), but it's damn delicious and comes together crazy fast – 30 minutes, if that. yay! ingredients: 1 cup uncooked white rice (we used basmati) 1 cup water 1 cup light coconut milk (you can use full-fat if you like, we had the light on hand) 1/2 red bell pepper, finely diced 1/2 green pepper, finely diced 1/2 red onion, finely diced 2 cups cooked black beans 2 cups veggie broth (or 2 cups water + 1/2 veggie bouillon c

this is an “ish”-dish because we’ve never had traditional gumbo before so we winged this one after searching around online for traditional gumbo recipes. not too sure how authentic our gumbo is, but it was really fun taking bits and pieces from recipes & adding in our twists to make one fantastically tasty dish! we had half a bag o’ soy curls leftover in the freezer and 2 portobellos that wanted to be eaten – so gumbo it was! i don’t think traditional gumbo has mushies in it, but they add a nice meaty texture and a darn good flavor to the gumbo. we used a whole habanero pepper, so if you’re looking for something with less fire go easy on the habanero or sub in a jalapeno or two. we absolutely looooooved this gumbo - i think the yumminess comes from the glorious roux. the gumbo wasn’t difficult to make, it just took some time, but we had plenty of that sunday afternoon and made it happen. Gumbo traditional recipe vegan ingredients: ½ bag o’ soy curls, crushed (or 1 cup of tv