Creole Succotash over Rice
Spring Mix with Creole Mustard Dressing
Ingredients
- 2 (8.8-oz) pouches microwavable brown rice
- 1 (28-oz) can diced tomatoes
- 2 (15-oz) cans red beans, drained and rinsed
- 1 (16-oz) pkg frozen cut okra
- 2 cups frozen whole kernel corn
- 2 cups low-sodium vegetable broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1½ tsp vegan Creole seasoning
Instructions
- Cook rice according to package directions.
- Meanwhile, combine tomatoes, beans, okra, corn, broth, onion, garlic, and Creole seasoning in a Dutch oven. Cover and bring to a boil.
- Reduce heat; simmer, uncovered, over medium-low heat 15 minutes. Serve over rice.
Side Dish Ingredients
- ½ cup chopped pecans
- ¼ cup olive oil
- 2 Tbsp apple cider vinegar
- 1 Tbsp Creole mustard (or use whole grain mustard)
- ½ tsp salt
- ½ tsp pepper
- 2 (5-oz) pkg spring mix lettuce
Side Dish Instructions
- Toast nuts in a medium skillet over medium heat 4 to 5 minutes or until lightly browned.
- Whisk together oil, vinegar, mustard, salt, and pepper.
- Toss dressing with lettuce and nuts just before serving.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
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- Matching Grocery List
- Access via App or Online
