Vegan Boudin Breakfast Bowl

Ingredients

• 4 cups Cooked Brown Rice
• about 450 g Vegan Boudin Sausage (Sliced)
• 1 medium Onion (Diced)
• 1 stalk Celery (Diced)
• 1 medium Green Bell Pepper (Diced)
• 3 cloves Garlic (Minced)
• 2 tbsp Creole Seasoning
• 1/2 cup Vegetable Broth
• 1 tsp Hot Sauce
• 2 tbsp Green Onions (Chopped)
• 2 tbsp Vegan Butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the 2 tablespoons of vegan butter and allow it to melt.
2. 2Add the 1 medium onion (diced), 1 stalk celery (diced), and 1 medium green bell pepper (diced) to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
3. 3Add the 3 cloves of minced garlic and 2 tablespoons of Creole seasoning to the skillet. Stir constantly for 1 minute until the garlic is fragrant.
4. 4Add the about 450 g of sliced vegan boudin sausage to the skillet. Cook, turning the slices occasionally, until they are browned on all sides, about 8 to 10 minutes.
5. 5Pour the 1/2 cup of vegetable broth and 1 teaspoon of hot sauce into the skillet. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened slightly.
6. 6Divide the 4 cups of cooked brown rice evenly among four serving bowls. Spoon the boudin and vegetable mixture from the skillet over the rice in each bowl.
7. 7Garnish each bowl with the 2 tablespoons of chopped green onions before serving.

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