Vegan Red Beans and Rice

Save now, cook later.

We'll email this post to you, so you can come back to it later!

4.71 from 37 votes

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

Cook Time1 30

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Author: Jenné Claiborne

Ingredients

4 tbsp 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 or creole seasoning (homemade recipe here) plus more seasoning blend if yours doesn't contain salt
2 cups rice white or brown
4 vegan sausages sliced; (homemade or use Field Roast Smoked Apple Sausage or your favorite brand)
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!
If you liked this recipe, please take a moment to rate it. Thank you!

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.
If you liked this recipe, please take a moment to rate it. Thank you!

Video

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.

Nutrition