This New Orleans-style Vegan Red Beans and Rice is the ultimate comfort food! Loaded with Cajun flavors and hearty ingredients, this flavor-packed meatless dish is a filling, nutritious, and delicious meal.
Prep Time20 minutesmins
Cook Time1 hourhr30 minutesmins
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: American
Keyword: Vegan red beans and rice, vegan red beans and rice recipe
Servings: 8
Author: Jenné
Ingredients
4tbsplight olive oil or avocado oil divided
2cupscelerydiced (about 3 stalks)
1yellow oniondiced
1 green bell pepperdiced
3garlic clovesminced
1pounddried red kidney beansrinsed, picked through, and soaked for 8 hours
8cupswater
1 4-inchstrip of kombuoptional
4dried bay leaves
2tspdried thyme
1-2vegetable bouillon cubes
3tspsmoked paprika
1tspliquid smokeplus more to taste if desired
1tspcajun seasoningplus more seasoning blend if your brand doesn't contain salt
2cupsricewhite or brown
12ozvegan field roast smoked apple sausage or vegan Italian sausagessliced
1cupparsleychopped
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
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.
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.
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.