Red Bean Ragout, Roasted Garlic Cream, Andouille Sausage

Red Bean Ragout
2 tbl extra virgin olive oil
1 white onion, small dice
1 green pepper, medium dice
1 celery stalk, small dice
2 tbl creole seasoning
3 garlic cloves, minced
2-15oz cans red kidney beans, drained and rinsed
1 bay leaf
3 cups no chicken vegetable broth
1/2 cup tomato sauce
3 tbl fresh chopped parsley, divided
2 tbl vegan worcestershire sauce

Mix the celery, onions and green pepper together.
In a stock pot, heat the oil and add 3/4ths of the onion mixture and 1 tbl creole seasoning. Saute over medium-high heat for 10 minutes until the vegetables start to get tender. Add the garlic and saute until fragrant, 2 minutes. Add the beans and cook for 5 more minutes until most of the moisture has evaporated. Add the remaining 1 tbl creole seasoning, remaining onion/celery mixture, bay leaf, vegetable broth. Bring to a boil, reduce to a simmer and cook for 1 hour. Add the tomato sauce, 2 tbl parsley and worcestershire and simmer for 30 minutes more. Garnish with parsley, garlic cream and andouille.

Roasted Garlic Cream
1 tbl extra virgin olive oil
8 garlic cloves, whole in skin
1/2 cup raw cashews
juice of 1/2 lemon
1/4 tsp sea salt
1/4 cup water

Preheat the oven to 400. Drizzle the garlic cloves with oil and wrap up in a foil packet. Roast for 40 minutes or until the cloves are very soft.
Combine the roasted garlic with all of the remaining ingredients in a blender and blend until smooth. Taste and season with more salt if necessary.

Andouille Sausage
2 tbl extra virgin olive oil, divided
1/4 cup minced white onion
2 garlic cloves, minced
1 tbl paprika
2 tsp salt
1 tsp pepper
1 tsp cayenne pepper
1 tsp red pepper flakes
1 1/4 tsp dried thyme
1 1/4 tsp dried sage
1 crumbled bay leaf
3/4 tsp dijon mustard
2 tbl soy sauce
1 cup dark red kidney beans, broth reserved
1 cup bean broth
1/4 cup nutritional yeast
1/4 cup ap flour
1 cup vital wheat gluten
cheesecloth
2 cups vegetable broth
extra virgin olive oil for frying

Saute the onions in 1 tbl of oil until soft and translucent, 7 minutes. Add the garlic, paprika, salt, pepper, cayenne, red pepper flakes, thyme, salt and bay leaf. Saute the garlic and spices to toast until they become fragrant, 2 minutes. Transfer to a mixing bowl. Add the beans and bean broth and mash until all of the beans are smashed. Add the mustard, soy sauce and remaining 1 tbl of oil. Mix to combine. Add nutritional yeast, ap flour and wheat gluten. Knead with a dough hook for 10 minutes.
Separate into 4 pieces and form into sausages. Wrap tightly in cheese cloth and tie at each end.
Bring a large pot of vegetable broth to a boil. Add water so the sausages are completely emerged.
Simmer for 90 minutes. Unwrap from the cheesecloth and slice thinly. Pan saute in olive oil until golden brown on both sides.