Vegan Red Beans and Rice Recipes for Easy Delicious Meals

Red beans and rice is a classic comfort food beloved across many cultures, and luckily, it’s easily adaptable to a vegan lifestyle without sacrificing any of the rich, hearty flavors. This vegan red beans and rice recipe is perfect for anyone looking to enjoy a nutritious, filling meal that’s both budget-friendly and packed with plant-based protein.

With simple pantry staples like red beans, aromatic vegetables, and fragrant spices, you can create a soul-satisfying dish that warms your heart and fuels your body.

Whether you’re a seasoned vegan, a curious omnivore, or just craving something wholesome and delicious, this recipe will become a staple in your kitchen. Plus, it’s incredibly versatile and can be customized to suit your taste preferences or dietary needs.

Get ready for a bowl of creamy beans, tender rice, and vibrant spices that will have you coming back for seconds!

Why You’ll Love This Recipe

This vegan red beans and rice recipe is a fantastic one-pot meal that’s easy to prepare, budget-conscious, and loaded with flavor. It’s naturally gluten-free, dairy-free, and free from any animal products, making it suitable for a wide variety of dietary preferences.

Red beans provide a great source of plant-based protein and fiber, which helps keep you full and supports digestive health. The combination of sautéed onions, garlic, bell peppers, and Cajun-inspired spices creates a deeply flavorful base that’s both comforting and satisfying.

Best of all, this recipe is flexible. You can easily add your favorite veggies, adjust the spice level, or use different types of rice to keep things interesting.

If you love hearty, wholesome meals that come together quickly, this dish is a winner.

Ingredients

• 1 cup dried red kidney beans (or 2 cans, drained and rinsed)
• 1 1/2 cups long-grain white rice
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes (optional for a tomatoey variation)
• 4 cups vegetable broth
• 2 tsp smoked paprika
• 1 1/2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp cumin
• 1/2 tsp cayenne pepper (adjust to taste)
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 bay leaves
• Chopped green onions or parsley for garnish

Equipment

• Large pot or Dutch oven for cooking the beans and rice
• Colander (if using dried beans)
• Knife and cutting board for chopping vegetables
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Large bowl for soaking beans (optional)
• Can opener (if using canned beans or tomatoes)

Instructions

1. Prepare the beans. If using dried beans, rinse them thoroughly and soak overnight in plenty of water. Drain and rinse before cooking. If using canned beans, simply drain and rinse.
2. Cook the beans. Place soaked beans in a large pot, cover with fresh water, add a pinch of salt and bay leaves, and bring to a boil. Reduce heat and simmer for 1 to 1.5 hours until tender but not mushy. Drain and set aside. (Skip this step if using canned beans.)
3. Sauté the aromatics. In the same pot or Dutch oven, heat olive oil over medium heat. Add chopped onion, bell pepper, celery, and garlic. Sauté for 5-7 minutes until vegetables are softened and fragrant.
4. Add the spices. Stir in smoked paprika, thyme, oregano, cumin, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes to toast the spices.
5. Add tomatoes and broth. Pour in diced tomatoes (if using) and vegetable broth. Stir well to combine.
6. Add beans and rice. Return the cooked beans to the pot and add the rice. Stir everything together, making sure the rice is submerged in the liquid.
7. Simmer the mixture. Bring the pot back to a boil, then reduce heat to low. Cover with a tight-fitting lid and let simmer for 20-25 minutes, or until the rice is cooked and liquid is absorbed.
8. Rest the dish. Remove from heat and let stand covered for 5-10 minutes. This allows the rice to fully absorb flavors and become fluffy.
9. Garnish and serve. Fluff the rice and beans with a fork, discard the bay leaves, and garnish with chopped green onions or fresh parsley before serving.

Tips & Variations

“For an even richer flavor, try adding a splash of vegan Worcestershire sauce or a teaspoon of liquid smoke during the simmering stage.”

• Use canned beans for a quicker version. Skip soaking and simmering, and add them directly after sautéing the aromatics.
• Add smoked tofu or tempeh cubes. For extra protein and a smoky bite, toss in some browned smoked tofu or tempeh.
• Spice it up. Adjust the cayenne pepper to your heat preference or add a dash of hot sauce.
• Try brown rice or quinoa. For a healthier twist, swap white rice for brown rice or quinoa, but adjust cooking times accordingly.
• Incorporate greens. Stir in chopped kale or spinach near the end of cooking to add color and nutrients.
• Make it creamy. Stir in a splash of coconut milk or vegan cream for a luscious texture.

Nutrition Facts

*DV = Daily Value based on a 2,000 calorie diet.

Serving Suggestions

This vegan red beans and rice dish is delicious on its own, but there are plenty of ways to elevate your meal. Serve it with a side of steamed collard greens or sautéed kale for a true Southern-inspired feast.

Try pairing it with warm, crusty bread or a simple green salad with a tangy vinaigrette to balance the hearty beans and rice. For a festive touch, garnish with sliced avocado, fresh cilantro, or a squeeze of lime juice.

If you enjoy this recipe, you might also love exploring more plant-based dishes like our Vegetarian Southern Recipes That Everyone Will Love or our flavorful Vegetarian Tex Mex Recipes for Easy Weeknight Dinners.

For a sweet finish, check out the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious.

More Vegan Red Beans and Rice Recipes to Try

1. Spicy Cajun Vegan Red Beans and Rice – Amp up the heat with extra cayenne and smoked paprika, and finish with a splash of vegan hot sauce for a truly fiery meal.
2. Slow Cooker Vegan Red Beans and Rice – Use your slow cooker to combine all ingredients and set it to cook low and slow, making it perfect for busy days when you want a ready-to-eat meal waiting for you.
3. Creole-Style Vegan Red Beans and Rice – Add a dash of Creole seasoning, diced okra, and some vegan sausage slices for a taste of New Orleans in your kitchen.
4. Instant Pot Vegan Red Beans and Rice – Cut down cooking time dramatically by using an Instant Pot. Pressure cook the beans and rice together with spices for a quick weeknight dinner.
5. Red Beans and Quinoa Bowl – Swap rice for quinoa to increase protein content and toss in fresh veggies like corn, cherry tomatoes, and avocado for a vibrant, nutrient-rich bowl.

Conclusion

Vegan red beans and rice is a timeless, comforting dish that’s easy to make, nourishing, and bursting with flavor. Whether you prepare it from dried beans or canned for convenience, this recipe offers a hearty, protein-packed meal perfect for any day of the week.

The aromatic blend of spices and fresh vegetables elevates simple ingredients into a satisfying bowl that’s both soul-warming and healthy.

With plenty of room for customization, from adding greens to adjusting spice levels, this dish can easily become a family favorite. It’s also a great gateway recipe if you’re exploring more vegan cooking, encouraging you to experiment with flavors and textures.

Don’t forget to explore other exciting plant-based recipes like Instant Pot Vegetarian Recipes Indian Food Lovers Adore or Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for more delicious ideas.

Enjoy your cooking journey, and happy eating!

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