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Vegetarian Sausage Rice

Vegetarian Sausage Rice

Vegetarian Sausage Rice


Makes 8 cups


2 cups chopped green bell peppers
1 can (about 15 ounces) dark red kidney beans, rinsed and drained
1 can (about 14 ounces) diced tomatoes with green bell peppers and onions
1 cup chopped onion
1 cup sliced celery
1 cup water, divided
3/4 cup uncooked long-grain white rice
1-1/4 teaspoons salt
1 teaspoon hot pepper sauce
1/2 teaspoon dried thyme
1/2 teaspoon red pepper flakes
3 bay leaves
1 package (8 ounces) vegetable protein breakfast patties, thawed
2 tablespoons extra-virgin olive oil
1/2 cup chopped parsley
Additional hot pepper sauce (optional)


  1. Combine bell peppers, beans, tomatoes, onion, celery, 1/2 cup water, rice, salt, hot pepper sauce, thyme, red pepper flakes and bay leaves in slow cooker. Cover; cook on LOW 4 to 5 hours. Remove and discard bay leaves.
  2. Dice breakfast patties. Heat oil in large nonstick skillet over medium-high heat. Add patties; cook 2 minutes or until lightly browned, scraping bottom of skillet occasionally.
  3. Place patties in slow cooker. Do not stir. Add remaining 1/2 cup water to skillet; bring to a boil over high heat 1 minute, scraping up bits from bottom of skillet. Add liquid and parsley to slow cooker; stir gently to blend. Serve immediately with additional hot pepper sauce, if desired.

Nutritional Information

Fiber 8 g
Carbohydrate 33 g
Saturated Fat 1 g
Total Fat 7 g
Calories from Fat 26 %
Calories 228
Protein 11 g
Sodium 891 mg

Dietary Exchange

Fat 1/2
Meat 1
Starch 2

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