Vegan Red Beans and Rice

Let’s bust the myth that vegan food is expensive! This amazing vegan red beans and rice recipe is packed with flavor, incredibly satisfying, and surprisingly easy to make. With simple ingredients and minimal effort, you’ll be serving up a cozy, comforting bowl in no time.

A bowl of red beans and rice is in the foreground with a plate of cornbread behind it.

I’ve always thought that cooking bean-based recipes from dried beans would be such a hassle. I’ve learned over the last couple of years that nothing could be further from the truth.

I honestly adore this recipe. It’s my go-to for busy weeknights, and it always hits the spot. Most importantly, it’s living proof that plant-based eating can be both delicious and affordable. A side of my favorite vegan cornbread takes this meal to the next level!

Looking down on a pot full of beans and broth with a couple of bay leaves on top.
How to make red beans and rice? It begins with simmering red beans in a large pot!

Ingredients & Substitutions

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Dried red beans: I like to choose dried beans for the best texture and flavor. Kidney beans are also a great option.
  • Olive oil: A good quality extra virgin olive oil adds richness. Substitute with avocado oil if desired.
  • Onion: Yellow or white onions are the best choices. You can also substitute a red onion.
  • Carrots: Add a touch of natural sweetness and vibrant color.
  • Bell pepper: Green, yellow, or red bell pepper works beautifully. Find them in the produce section.
  • Garlic: Freshly minced garlic is ideal, but pre-minced can be substituted in a pinch.
  • Seasonings: We’ll be adding chili powder, ground turmeric, some cayenne pepper, savory dried thyme, and a tablespoon of Liquid Smoke for smoky depth.
  • Vegetable broth: Opt for a low-sodium variety to control saltiness. Find it in the soup aisle.
  • Bay leaves: Dried bay leaves add a subtle herbaceous note.
  • Stewed tomatoes: Canned, diced tomatoes would also work well.
  • Textured vegetable protein (TVP): A fantastic plant-based protein source with a great texture. Find it in the health food aisle of most grocery stores or online. You can also use ground, cooked Faux meat or some homemade veggie crumbles.
  • Brown Rice: Provides a healthy and satisfying base for the dish. Use precooked rice or learn more about cooking brown rice from scratch.

What Makes This Recipe Shine?

  • Crowd Pleaser: Packed with protein and zesty flavor, this dish is a family favorite.
  • Naturally Hearty: This recipe is loaded with healthy fiber, making it incredibly filling and satisfying.
  • Flavor Bomb: Spices like chili powder, turmeric, and cayenne create a warm and inviting depth of flavor.

What are Red Beans?

Red beans are different than kidney beans. Look for small red beans. You can find them in the dried beans section. I love this resource for learning more about the different types of beans.

Marly’s Tips

  • Save even more time: If you’re short on time, skip soaking the beans and simply increase the simmer time.
  • Customize the spices: Adjust the spice level to your preference, adding more cayenne for extra heat or using a milder chili powder for a family-friendly option.
  • Get creative with toppings: Elevate your dish with toppings like avocado, sliced green onions, vegan sour cream, fresh cilantro, or hot sauce.

How to Know Beans Are Done

Cooking dried beans to perfection is an important step in this recipe. Perfectly cooked beans are tender and creamy, while undercooked beans can be tough and unpleasant.

Here are a few easy ways to tell if your beans are ready:

  1. The Sound Test: When you stir the pot, the beans shouldn’t make a “pinging” sound against the spoon. They should move more slowly and heavily.
  2. The Taste Test: Take one bean out of the pot, let it cool slightly, and taste it. It should be tender, with no chewiness or crunchiness.
  3. The Visual Test: Look closely at the beans. They should be plump, and their skins should look slightly wrinkled.

Important Reminder: Cooking times for dried beans can vary depending on the age of the beans and how long they were soaked. Start testing your beans towards the end of the suggested cooking time to ensure they reach the perfect level of doneness.

Serving Suggestions

This hearty and flavorful vegan red beans and rice is fantastic on its own, but a few simple additions can take it to the next level. Here are some ideas to get you started:

  • Classic Comfort: Enjoy this dish with a slice of simple vegan Jiffy cornbread for the ultimate Southern-inspired meal.
  • Creamy Touch: A dollop of plant-based cashew cream or vegan sour cream adds richness and a delightful tang.
  • Spicy Kick: Top with sliced jalapeños, hot sauce, or a sprinkle of cayenne pepper for those who like it hot.
  • Avocado Love: Add a few slices of avocado or a generous scoop of easy vegan guacamole for healthy fats and a creamy texture.
  • Crispy Crunch: Serve with crispy air fryer tortilla chips for scooping and dipping.

Get Creative! This versatile dish is a fun way to expand your culinary creativity. Feel free to experiment with your favorite toppings and sides!

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 5 days. You can freeze it in freezer-safe containers for up to 2 months.

Cheap Vegan Recipes

There’s a common misconception that vegan eating has to be expensive. This delicious and satisfying red beans and rice recipe is proof positive that plant-based meals can be both delicious and budget-friendly.

Let’s break down the costs:

  • Dried beans: A bag of dried beans provides a significant amount of servings for just $1.
  • Brown rice: An incredibly affordable and versatile staple at around $1 per bag.
  • TVP: While a bit pricier at $4, this protein-packed ingredient adds bulk and stretches your meals further.
  • Veggies & spices: Fresh produce like onions, carrots, and garlic, along with pantry spices, round out the flavor for approximately $5.

This entire recipe yields 8 hearty servings for around $11. That’s just $1.38 per serving – a fantastic bargain for a wholesome, homemade meal!

Looking down on a bowl of beans and rice with cornbread beside it. Hot sauce has been drizzled over the top.

More Vegan Stews

Sure, this recipe for vegan red beans recipe is amazing, but now you want more vegan stew recipes? Don’t worry, I’ve got you covered. Be sure to try these stews and soups:

A bowl of red beans and rice is in the foreground with a plate of cornbread behind it.

Red Beans and Rice

This hearty and flavorful vegan red beans and rice is a comforting classic with a delicious twist. Creamy beans, fragrant spices, and tender veggies create a satisfying stew that's perfect for any occasion. Serve with a side of vegan cornbread for an unforgettable meal.
5 from 3 votes
Course: Main Course
Cuisine: American
Prep Time: 45 minutes
Cook Time: 1 hour 15 minutes
Soaking time: 3 hours
Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 371kcal

Ingredients

  • 2 cups dried red beans 1 bag
  • 1 tablespoon olive oil
  • 1 large onion peeled and chopped
  • 2 cups chopped carrots
  • 1 cup chopped bell pepper (green, yellow, or red)
  • 5 large garlic cloves peeled and minced
  • 2 tablespoons chili powder
  • 1 teaspoon turmeric
  • teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon Liquid Smoke
  • 1 cup water
  • 32 oz vegetable broth (or 5 1/2 cups)
  • 2 medium bay leaves
  • 15 oz can stewed tomatoes
  • 2 cups textured vegetable protein
  • salt and pepper to taste
  • 1 cup dry brown rice
  • 2 cups water

Instructions

  • Soak the red beans in 5 to 6 cups of water several hours or overnight. Drain the beans from the soaking water and rinse well. Set aside.
  • In a large pot over medium heat, add olive oil, onions, carrots, bell peppers. Cook until veggies are tender, about 5 minutes. Add garlic and cook for another minute. Stir in the spices and liquid smoke, and cook for about a minute.
  • Add beans, vegetable broth, and water. Bring to a boil and then reduce heat to a simmer, cover, and cook for about 1 hour.
    Looking down on a pot full of beans and broth with a couple of bay leaves on top.
  • Stir in the TVP and stewed tomatoes. Cook for another 10 to 15 minutes, until the TVP is tender.
  • In the meantime, place the brown rice in a medium saucepan with the water. Bring the water to a boil and then reduce heat to a low simmer and cook covered for about 30 to 40 minutes. Add salt and pepper to taste.
  • To serve, add a scoop of rice to beans, along with cornbread and your favorite toppings (like vegan sour cream, vegan yogurt, chopped jalapenos, fresh parsley).

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Notes

To cook carrots more quickly, place them in a microwave-safe container and microwave for approximately 2 minutes before transferring them to the pot with the rest of the veggies.
You can find TVP in the health food section of most grocery stores and/or health food stores. Alternatively, feel free to use veggie crumbles.
Calories: 371kcal | Carbohydrates: 62g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 903mg | Fiber: 14g | Sugar: 8g | Vitamin A: 6777IU | Vitamin C: 29mg | Calcium: 150mg | Iron: 7mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

Enjoy!

7 Responses to Vegan Red Beans and Rice

  1. Avatar thumbnail image for MarlyJeanette Reply

    Sounds delicious Marly – looks super hearty and spicy!

  2. Avatar thumbnail image for MarlyEmma Reply

    5 stars
    Super, thank you! That is our typical size can of tomatoes in fact. Looking forward to trying this one.

  3. Avatar thumbnail image for MarlyEmma Reply

    5 stars
    Yum yum, this is definitely my kind of comfort food. I always cook my beans from scratch now, it really is no work and I’m saving on added sodium, reducing my environmental impact (can production and recycling), money..and not to mention all those dried beans in their containers look so pretty in my kitchen 🙂
    Oh, could you let me know what size can of tomatoes. I’ve noticed that often our can sizes in the UK differ from US ones. Thank you!

    • Avatar thumbnail image for MarlyMarly

      It was a 15 oz can of stewed tomatoes. Although I have seen some in 14.5 oz cans. And it would be fine to use diced tomatoes too. The options are (not literally) endless!

  4. Avatar thumbnail image for MarlyA Kitchen Muse Reply

    I love red beans and rice! This recipe looks delicious and I love the addition of the TVP. I will try soon!

  5. Avatar thumbnail image for MarlyPaula- bell'alimento Reply

    5 stars
    Absolutely love red beans & rice!

  6. Avatar thumbnail image for MarlyBev Weidner Reply

    I need this biiiiiig time. BIG TIME.

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