Vegan Red Beans And Rice

Incredibly flavorful vegan red beans and rice is the perfect vegan, gluten-free version of the classic Southern staple. Creamy and tasty made with red kidney beans, cooked with onion, bell pepper, celery, herbs, and homemade Creole seasoning.

5 from 6 votes

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Course: Main Course

Cuisine: American, Soul

Keyword: Vegan Red Beans And Rice

Prep Time: 15

Cook Time: 1 30

Servings: servings

Calories: 232kcal

Ingredients

1 pound dried kidney beans
1 tablespoon vegetable oil I used avocado
1 medium onion chopped
1 medium green bell pepper chopped
1 celery stalk chopped
3 cloves garlic minced
2 teaspoons dried parsley flakes
1 teaspoon dried thyme or 3 sprigs
1 teaspoon dried oregano
1 teaspoon smoked paprika
2 teaspoon Creole seasoning or store bought Cajun/Creole seasoning
1/4-1/2 teaspoon Cayenne pepper
8 cups vegetable broth
2 bay leaves
salt to taste (I used 1 teaspoon)
fresh parsley chopped
Jasmine rice *link to recipe
vegan sausage *link to recipe

Instructions

Sort and soak red kidney beans in cold water for at least 8 hours or overnight.
Prepare Rice, check out my brown Jasmine Rice.
Drain and rinse beans, set aside. In a large saucepan, heat oil on medium heat and add onion, celery, pepper, and garlic. Cook until onions are soft, about 3 minutes.
Stir in parsley, thyme, oregano, paprika, Creole Seasoning, cayenne pepper, vegetable broth, bay leaf, and kidney beans.
Cover the saucepan and bring to a boil, reduce heat to simmer for 60-90 minutes or until kidney beans are tender and you have the desired consistency.
Add salt and stir, check the taste. mash some of the beans with the back of a wooden spoon to thicken. Serve with cooked rice and garnish with chopped parsley.
For the vegan sausage, cut in coins and lightly saute in oil in a skillet until golden brown. Add to cooked red beans.

Nutrition