A comforting and hearty vegan meal featuring savory beans with field roast apple sausage, chipotle peppers, and a rich seasoning blend, served alongside a sweet, moist vegan cornbread, perfect for a satisfying dinner.
For the Beans:
1. Begin by adding 1 tablespoon neutral oil to the bottom of your pot and add your chopped sausages. Once halfway cooked, add in your chipotle adobo paste.
2. Now add your onion, garlic, celery, and bell pepper, and add your veggie seasoning, Cajun seasoning, paprika, and onion powder. Then sweat down for around 7 minutes or until veggies are tender.
3. Next, add your kidney beans (juice included), water, bay leaf, and bouillon cube. Bring to a low simmer and allow to cook for at least 20 minutes in your pressure cooker or 40 minutes in a pot.
For the Cornbread:
1. Set your oven to 350 degrees F.
2. Combine all dry ingredients (corn meal, all-purpose flour, sugar, baking powder, salt) and give it a good whisk until fully blended.
3. Now top off with all of your wet ingredients (olive oil, soy milk, vegan yogurt) and fold until you get a thick batter.
4. Add to an oiled pan and cook for 35-45 minutes until golden brown. Top with butter and enjoy!
