Vegan Red Beans and Rice

Marmite and miso are not traditional by any means, but they do add a savory, meaty flavor to the red beans.

One pressure cooker
2 cups dried red kidney beans, soaked overnight in water then drained
1 large onion, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
4 stalks celery, diced
3 tablespoons olive or grapeseed oil
1 quart vegetable stock
2-3 cloves of garlic
2 teaspoons salt-free cajun seasoning
2 small bay leaves
1/2 teaspoon vegan sugar crystals
1 teaspoon pecan liquid smoke
1 teaspoon Marmite (adjust to level of saltiness preferred)
1 tablespoon red miso paste (adjust to level of saltiness preferred)
one 14-oz package Tofurkey kielbasa, or other vegan sausage, sliced diagonally
Cooked rice of your choice

In pressure cooker, sauté onion, bell pepper, and celery in olive oil until soft and translucent.  Add remaining ingredients except Tofurkey sausage to cooker.  Cover and lock lid into place.  Bring to full pressure.  Pressure cook on high pressure setting for 10 minutes.  Use quick release method:  place pressure cooker in kitchen sink then run cold water over top of cooker while releasing pressure.  Return cooker to stove and add vegan sausages to the cooked beans.  On medium heat, warm until sausages are heated throughout.  Serve with rice.