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

Red Beans and Rice

This savory stew is a classic and you'll love this vegan version of Red Beans and Rice. Serve it up with vegan cornbread for the ultimate delicious experience!
Course Main Course
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Resting time 15 minutes
Total Time 1 hour 30 minutes
Servings 8
Calories 371kcal


  • 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
  • 1 15 oz can stewed tomatoes
  • 2 cups textured vegetable protein
  • salt and pepper to taste
  • 1 cup dry brown rice
  • 2 cups water


  • 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).


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