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.
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.
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).
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.