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Treat yourself to this New Orleans-style Vegan Red Beans and Rice recipe for a taste of Cajun cuisine! Red kidney beans are flavored with Southern spices and slow-cooked for an authentic smoky flavor then topped with spicy pan-fried vegan sausage for the best meatless dish over rice.
This recipe was written on April 27, 2015. It was updated with additional recipe information on April 17, 2024.
This red beans and rice vegan dish is the ultimate savory comfort food! It is bursting with aromatic spices, a touch of liquid smoke, hearty vegetables, tender kidney beans, and flavorful vegan sausage, making it a satisfying alternative to the traditional meat-based dish. The rich supply of vitamins, minerals, antioxidants, fiber, and protein allows you to nourish your body while also enjoying the flavors of a New Orleans red beans and rice recipe!
For those who have a harder time digesting beans, I provide a solution so you can enjoy red beans and rice with no meat worry-free! This red beans recipe includes instructions for properly soaking the beans, which makes them much more tender and flavorful than their canned cousins.
If you have a hard time digesting beans, I suggest including kombu, a mineral-rich seaweed, in the pot of cooking beans to reduce the raffinose sugars – which are the culprit for gas and digestive problems (source). The kombu will also help you absorb more of the beans’ nutrients (source). For more vegan bean recipes, try my sweet potato bisque with crispy white beans, coconut black bean stew, or authentic vegan black eyed peas.
Ingredients
Red Kidney Beans: This vegetarian red beans and rice recipe calls for high-quality dried beans soaked before cooking. You can use canned rinsed and drained red kidney beans in a pinch.
Celery: Choose fresh celery stalks with a crisp texture and vibrant green color for the best flavor. Alternatively, you can substitute celery seeds for celery salt for a similar flavor.
Yellow Onion: Opt for firm and unblemished onions. Alternatively, swap for Vidalia or sweet onions to add a slightly sweet flavor.
Green Bell Pepper: Adds a pop of green and crisp flavor to the vegan beans and rice. Swap for red or yellow bell peppers or a mix of colors for added color and flavor.
*Together, celery, onion, and green bell pepper make up the Holy Trinity––the foundational base for most Creole and Cajun cooking.
Garlic: Choose plump and firm garlic bulbs with tight skin. Alternatively, use pre-minced or jarred garlic for easier prep.
Kombu: Adds depth of flavor and richness and makes the beans more digestible. Use a high-quality brand of kombu seaweed strips.
Vegetable Bouillon Cubes or Paste: Use a low-sodium option if added sodium concerns you. Alternatively, you can use bouillon paste or swap the bouillon cubes for vegetable broth. My favorite vegetable bouillon paste is Better Than Bouillon.
Dried Herbs: Whole dried bay leaves and dried thyme give this vegan red beans recipe the best aromatic flavor with subtle earthy and floral notes.
Spices: Smoked paprika and Cajun seasoning add the perfect amount of spice to this dish. Use your favorite brand of Cajun seasoning like Slap Ya Mama or make your own (recipe in my cookbook).
Liquid Smoke: Look for liquid smoke made from natural vegan ingredients, with no added flavors or preservatives.
Vegan Sausage: I recommend using the Field Roast brand in the Smoked Apple or Italian Sausage flavors. Alternatively, you can use your favorite meat-free sausage.
Parsley: Fresh parsley adds a tasty fresh herbal flavor to the vegan rice and beans. Use Italian flat-leaf parsley or curly parsley depending on your preference.
Oil: Choose a neutral oil such as light olive oil or avocado oil to sauté the vegetables and vegan sausage. Alternatively, you can use grapeseed or canola oil, another neutral oil, or vegan butter. If you’re oil-free, use warm water to sauté.
Rice: Any variety of brown or white rice rice works in this recipe. I love medium-grain brown rice, but you can use any sized grain and variety.
How to Make Vegan Red Beans and Rice
- Soak kidney beans. Rinse dry beans and remove any debris. Drain, then soak in water for 8 hours. I don’t recommend soaking longer than that or it can slow the cooking time.
- Sauté Vegetables. Heat 2 tablespoons of oil in a heavy-bottomed pot over medium heat. Add celery, onion, bell pepper, garlic, and a pinch of salt. Sauté for 4-6 minutes or until fragrant.
- Add Beans. Add the pre-soaked beans and 8 cups of water to the pot. Bring to a boil over high heat.
- Simmer Beans. Once the pot is at a boil, add the kombu, bay leaves, and thyme. Reduce to medium-low heat and simmer uncovered for about 90 minutes. Check halfway through to skim off any foam that may form on the top and add extra water if needed.
- Prepare Rice. While the beans are cooking, make your rice following the package instructions.
- Pan-fry Sausage. When the rice is almost cooked, heat 2 tablespoons of oil in a large skillet over medium heat and fry the sliced sausage until browned on both sides.
- Spice Beans. When the beans have finished cooking, remove them from the heat and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
- Add Sausage. Stir the vegan sausage into the beans then serve over rice with a garnish of parsley.
Recipe Pro-Tips
- Test a bean for doneness. You’ll know the beans are done cooking by the texture. Take one bean from the pot and press it gently between your fingers or on a cutting board; it should hold its shape but yield to pressure. They should be tender but not mushy. Cook time may vary depending on the quality and age of your beans.
- Gradually add the liquid smoke. The flavor of liquid smoke can be quite strong, so add it a little at a time and taste as you until the intensity of smokiness is to your liking.
- Double up on bouillon cubes. I like to use two bouillon cubes for a more flavorful and salty broth for this red beans and rice recipe with no meat. If your brand is extra salty or you prefer a less savory flavor, just add 1 cube.
- Add some heat. Make this Cajun red beans and rice vegetarian dish extra spicy by increasing the amount of Cajun seasoning, adding cayenne pepper or hot sauce, using a spicy vegan sausage, or including diced jalapeños.
Serving Suggestions
Meatless red beans and rice is a complete meal served over rice, or pair it with other Southern-inspired side dishes for a full spread, like some of our favorite recipes below!
Storage Directions
- Refrigeration: Allow red beans and rice without meat to cool to room temperature before transferring to an airtight container in the refrigerator for 4-5 days.
- Freezing: Store leftovers in a freezer-safe container for up to 2-3 months.
- Reheating: Reheat in a pot or skillet with a splash of water or broth to restore the moisture until heated through or in the microwave. If frozen, thaw in the refrigerator overnight before reheating.
Frequently Asked Questions
Yes, you can meal prep this red beans and rice vegetarian dish for easier lunches or dinners throughout the week. Make the recipe then allow it cool before transferring them to an airtight container in the refrigerator for 4-5 days. Or you can freeze in a freezer-safe container for 2-3 months. I recommend storing the beans and rice separately.
Yes! Follow the outlined recipe, sautíng the aromatics in the Instant Pot on the sauté setting. Then add the beans, kombu, bay leaves, thyme, and enough water to cover the beans by a centimeter, and the veggie bouillon cube. Cancel the sauté setting and secure the lid on the Instant Pot. Pressure cook the beans on high for 15 minutes.
Once they have finished cooking, allow the pot to naturally release pressure for another 15 minutes before quick pressure release. Always follow the instructions for your Instant Pot or electric pressure cooker. Add the seasonings then stir in the pan-fried vegan sausage. Serve over rice.
More Vegan Comfort Food Recipes
- Nana’s Vegan Sweet Potato Pie
- Mushroom Gravy & Vegan Mashed Potatoes
- Perfect Stovetop Popcorn
- Walnut Goji Berry Truffles
Vegan Red Beans and Rice
Ingredients
- 4 tbsp light olive oil or avocado oil , divided
- 2 cups celery, diced (about 3 stalks)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 garlic cloves, minced
- 1 pound dried red kidney beans, rinsed, picked through, and soaked for 8 hours
- 8 cups water
- 1 4-inch strip of kombu, optional
- 4 dried bay leaves
- 2 tsp dried thyme
- 1-2 vegetable bouillon cubes
- 3 tsp smoked paprika
- 1 tsp liquid smoke, plus more to taste if desired
- 1 tsp cajun seasoning, plus more seasoning blend if your brand doesn't contain salt
- 2 cups rice, white or brown
- 12 oz vegan field roast smoked apple sausage or vegan Italian sausages, sliced
- 1 cup parsley, chopped
Instructions
Stovetop Instructions
- Heat 2 tablespoons of the oil in a heavy bottomed pot over medium heat. If you're oil-free, heat 3-4 tablespoons of water instead.
- Add the celery, onion, bell pepper, garlic, and a generous pinch of salt to the pot. Sauté for 4-6 minutes, or until the onions become tender.
- Add the pre-soaked beans and 8 cups of water to the pot.
- Increase the heat to high and bring the mixture to a boil. Stir in the kombu, bay leaves, and thyme.
- Reduce the heat to medium-low and let the water come to a simmer. Cook uncovered for about 90 minutes. Check the beans halfway through the cooking time to skim off any foam that formed on the top and add any extra water as needed.
- While the beans cook: make the rice according to the package instructions.
- When the rice is almost cooked, heat the remaining 2 tablespoons of oil in a skillet over medium heat. Add the sliced sausage and cook, stirring frequently, for 5-7 minutes, or until the sausage is golden brown.
- Check a few beans for doneness at the end of the simmering time. Add additional simmering time as needed to achieve a tender and easy-to-chew texture. When the beans are done, remove them from the heat and stir in the bouillon, smoked paprika, liquid smoke, and Cajun seasoning.
- Taste the beans. If desired, stir in a second bouillon cube. I usually do 2 cubes but it can depend on your preferences and the brand of bouillon.
- Stir the cooked vegan sausage into the beans.
- Serve the red beans over rice and garnish with parsley. Serve hot!
Instant Pot Instructions
- Set the Instant Pot to the sauté setting. Add 2 tablespoons of oil. Once heated, add the celery, onion, bell pepper, garlic, and a generous pinch of salt. Saute for 4-6 minutes, or until the onions are tender. Add the beans, kombu, bay leaves, and thyme to the sautéed veggies. Add enough water or vegetable broth to cover the beans by a centimeter. If you are using water, add the veggie bouillon cube to the water. Cancel the sauté setting and secure the lid on the Instant Pot. Pressure cook the beans on high for 15 minutes. Once it has finished cooking, allow the pot to naturally release pressure for another 15 minutes before quick-releasing the remaining pressure.While the beans pressure cook, prepare the rice according to the package directions. Cook the sliced sausage in 2 tablespoons of oil in a skillet over medium heat for 5-7 minutes, or until golden. When the pressure has released from the Instant Pot, stir in the smoked paprika, liquid smoke, and Cajun seasoning. Season to taste with more salt or bouillon. Stir in the vegan sausage. Serve over rice.
Notes
- Refrigeration: Allow red beans and rice without meat to cool to room temperature before transferring to an airtight container in the refrigerator for 4-5 days.
- Freezing: Store leftovers in a freezer-safe container for up to 2-3 months.
- Reheating: Reheat in a pot or skillet with a splash of water or broth to restore the moisture until heated through or in the microwave. If frozen, thaw in the refrigerator overnight before reheating.
- Test a bean for doneness. You’ll know the beans are done cooking by the texture. Take one bean from the pot and press it gently between your fingers or on a cutting board; it should hold its shape but yield to pressure. They should be tender but not mushy. Cook time may vary depending on the quality and age of your beans.
- Gradually add the liquid smoke. The flavor of liquid smoke can be quite strong, so add it a little at a time and taste as you until the intensity of smokiness is to your liking.
- Double up on bouillon cubes. I like to use two bouillon cubes for a more flavorful and salty broth for this red beans and rice recipe with no meat.
- Add some heat. Make this Cajun red beans and rice vegetarian dish extra spicy by increasing the amount of Cajun seasoning, adding cayenne pepper or hot sauce, using a spicy vegan sausage, or including diced jalapeños.
Absolutely LOVED this!!!
Can you freeze this?
Red beans & rice is a favorite in our household, but I’m not sure how or why I waited so long to try Jenné’s recipe! Hers is so much easier than others but without skimping on flavor or texture. I followed the recipe nearly exactly (I was missing a sausage because I ate it, whoops), but I did use canned red kidney beans because it’s hard to find certain dried beans in my area. About half the water amount (4 cups) give or take and 30 minutes stovetop was perfect for softening the beans just a little bit more. This recipe makes enough leftovers for about two more meals for two people!
Can you prepare this in a slow cooker?
I did not see a response to your question. I want to cook it in a slow cooker but was not sure if spices can be added to the beans before they are cooked. If I used canned beans, I would assume I can. Did you try cooking it in a slow cooker?
I haven’t tried this recipe in the slow cooker. I would add the herbs while they are cooking, and the smoked paprika and cajun spice at the end.
It was delicious! Easy to prepare, even for a beginner like me.
I have read that with kidney beans there is a special toxin in there which requires 30 minutes of BOILING (whereas most beans need only 10 min of boiling). I’m making this now! Had no celery so added some celery seed. So excited to be making it right now! My “Gimme Lean” vegan sausage was frozen but once its thawed out, tonight or tomorrow, will be sauteeing and adding that too. What fun! Oh, and I’m using an un-chicken broth I made that is made up of spices and nutritional yeast. I made it before I went mostly salt-free, so will wait and add that after the beans have been simmering a while. Going to do that 3-4 hour simmering thing in my (newly gifted) cast iron enameled pan.
love your videos!
Thank you for the recipe 🙂
Thank you, Aisha!
Hey Jackie! That’s so cool 🙂 Thanks for the notes too!! xo
How did they turn out? Water amount is right. 😉