Best 6 Vegan Red Beans And Rice Recipes

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**Indulge in a Flavorful Journey with Vegan Red Beans and Rice: Classic Creole Cuisine Reimagined**

Immerse yourself in the vibrant flavors of Louisiana with our collection of delectable vegan red beans and rice recipes. This classic Creole dish, traditionally made with pork or sausage, is transformed into a hearty and satisfying plant-based meal. Discover a medley of recipes crafted with wholesome ingredients, each offering unique twists on this beloved Southern comfort food. From the traditional New Orleans-style red beans and rice to innovative variations featuring smoky chipotle peppers, aromatic spices, and a symphony of fresh vegetables, our recipes cater to every palate. Whether you're a seasoned vegan cook or new to plant-based cuisine, these recipes will guide you in creating a flavorful and satisfying dish that pays homage to the rich culinary heritage of the American South.

Let's cook with our recipes!

VEGAN PRESSURE COOKER RED BEANS AND RICE



Vegan Pressure Cooker Red Beans and Rice image

Here's a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we've got instructions for a slow cooker approach, too). Here, you want the beans to be very tender, so that the stew is thick - with a few beans that have slightly broken down - and not soupy. This vegan version of "Monday red beans" is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.

Provided by Sarah DiGregorio

Categories     beans, sausages, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 20

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans (no need to soak)
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.
  • Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.
  • Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

VEGAN RED BEANS AND RICE



Vegan Red Beans and Rice image

This is a healthier, vegetarian/vegan/Lent-friendly version of one of my favorite Creole dishes. This dish is typically made with ham hocks, so this version has less fat and salt by default. In Louisiana, it is traditionally served on Monday. Make it part of your weekly rotation! Allow each person at the table to add Cajun seasoning and Louisiana hot sauce to taste.

Provided by Lauren Reese

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 10h25m

Yield 6

Number Of Ingredients 16

1 (16 ounce) package dry red kidney beans
3 stalks celery, chopped
1 medium onion, coarsely chopped
1 green bell pepper, chopped
6 large cloves garlic, peeled
2 tablespoons vegetable oil
2 teaspoons dried thyme
1 teaspoon dried oregano
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
8 cups water, divided
4 dashes liquid smoke flavoring
2 bay leaves
1 cup uncooked white rice
salt to taste

Steps:

  • Place red beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain and rinse.
  • Add celery, onion, bell pepper, and garlic to a blender and process until just shy of a puree.
  • Add vegetable oil to a saucepan or stockpot over medium heat. Cook and stir vegetable mixture for 5 minutes. Add thyme, oregano, black pepper, cumin, and cayenne pepper. Cook, stirring regularly, for 2 minutes more.
  • Add 6 cups water, the beans, liquid smoke, and bay leaves. Stir to combine and turn heat up to high. Bring to a boil, reduce heat to low, and let simmer until beans begin to fall apart, 2 to 3 hours.
  • Bring remaining water and rice to a boil in another saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
  • Pour most of the cooking liquid from the beans into a bowl and reserve. Remove bay leaves. Mash about 1/3 of the beans, adding as much of the reserved liquid as necessary to reach preferred thickness. Mix with the unmashed beans and season with salt. Serve beans over rice.

Nutrition Facts : Calories 436.1 calories, Carbohydrate 76 g, Fat 6.5 g, Fiber 13.2 g, Protein 20 g, SaturatedFat 0.9 g, Sodium 64.7 mg, Sugar 3.3 g

VEGAN SLOW COOKER RED BEANS AND RICE



Vegan Slow Cooker Red Beans and Rice image

This vegan version of New Orleans-style red beans and rice omits the sausage and ham hock, and instead adds smoked paprika, miso and soy sauce for a savory, rounded flavor. If you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion powders and sweet paprika, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. These vegan beans are not as creamy as the ones made with pork, so smash a few against the side of the pot before serving to thicken the liquid. Serve with hot sauce, preferably a vinegary, cayenne-based Louisiana-style sauce like Crystal, Louisiana brand or Tabasco.

Provided by Sarah DiGregorio

Time 7h30m

Yield 6 servings

Number Of Ingredients 20

1/4 cup vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 heaping tablespoon white or yellow miso paste
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 fresh thyme sprigs or 1 teaspoon dried thyme
1 teaspoon soy sauce
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

  • Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage, if using. Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir to combine until the miso has dissolved, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker. Add the beans, bay leaves, thyme and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
  • If your beans are not bubbling at all by the time they are done cooking, turn the heat up to high and let them bubble for about 10 minutes, to make them easier to digest.
  • Before serving, add the soy sauce, and season to taste with salt and cayenne. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

INSTANT POT® VEGAN RED BEANS AND RICE



Instant Pot® Vegan Red Beans and Rice image

All of the Instant Pot® recipes I have seen in the past call for cooking the rice separately on the stove while the beans are cooking. I wanted to throw it all in and go and this is what I came up with. This is a meal on its own but when I want to stretch it out, I fry up some plant-based sausage to go with it.

Provided by Soup Loving Nicole

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 1h45m

Yield 6

Number Of Ingredients 14

4 cups vegetable broth
2 cups water
1 ½ cups dried red beans, rinsed
1 ¼ cups brown rice, rinsed well
1 medium onion, chopped
1 medium green bell pepper, chopped
3 stalks celery, sliced
1 tablespoon Creole seasoning
4 cloves garlic, minced
2 teaspoons hot sauce (such as Louisiana®)
1 teaspoon dried thyme
1 teaspoon dried oregano
2 bay leaves
¼ cup chopped fresh parsley

Steps:

  • Place broth, water, beans, rice, onion, bell pepper, celery, Creole seasoning, garlic, hot sauce, thyme, oregano, and bay leaves in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 20 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Remove the lid, stir, and let stand for 10 minutes to thicken.
  • Divide among serving dishes and garnish with parsley.

Nutrition Facts : Calories 339.7 calories, Carbohydrate 66 g, Fat 2 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 0.3 g, Sodium 619 mg, Sugar 4.9 g

ROBERTO MARTIN'S VEGAN RED BEANS AND RICE



Roberto Martin's Vegan Red Beans and Rice image

This is the recipe Chef Roberto Martin developed for Ellen Degeneres. Ellen being a native of New Orleans has always loved Red Beans and Rice. When she became a vegan it was quite an accomplishment for Roberto to develop this outstanding vegan alternative for the traditional recipe. He suggests using organic beans, broth made from "Better Than Bouillon" Vegetable Base and "Field Roast" Apple, and "Field Roast" Italian Sausage. I have made this recipe several times now and it is always outstanding. You will not miss the meat.....or the fat. Delicious, made healthy? You bet!

Provided by Bev I Am

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

2 cups white basmati rice or 2 cups use brown rice
3 cups water
2 (15 ounce) cans kidney beans, rinsed and drained
4 cups vegetable broth
2 sausage, high vegan quality (like apple sage)
2 sausage, high vegan quality (like Italian)
1 tablespoon grapeseed oil (or safflower oil)
1 large white onion, medium dice
6 stalks celery, 6-inch in length, small dice
4 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon dried thyme
1 red bell pepper, cored, seeded and diced
kosher salt
black pepper, freshly ground
1/2 cup scallion, thinly sliced

Steps:

  • Rinse rice thoroughly.
  • Place rice in a large pot with a tightly fitting lid with 3 cups of water.
  • Bring to a boil, reduce heat to low, and allow to simmer for about 20 minutes covered. Or until all water has been absorbed.
  • Removed pot from heat and keep covered until needed.
  • In a blender, put 1/2 kidney beans and 4 cups vegetable broth and blend until smooth. Add remaining beans to mixture, do not blend. Set puree aside.
  • Heat a 4-5 qt stew pot over high heat, add oil, wait until it simmers.
  • Add onion and celery and cook, stirring with a wooden spoon until translucent, about 10 minutes.
  • Add garlic, cook another 2 minutes.
  • Add vegan sausage, chili powder, thyme, bean puree and bell pepper; bring again to a simmer and cook for 10-15 minutes stirring frequently.
  • Season with salt and pepper.
  • serve the red beans over rice and garnish with sliced scallions.

Nutrition Facts : Calories 558.8, Fat 19.7, SaturatedFat 5.8, Cholesterol 29.3, Sodium 930, Carbohydrate 75.8, Fiber 11.7, Sugar 6, Protein 19.5

VEGAN RED BEANS AND RICE



Vegan Red Beans and Rice image

I'm a Michigan native, and don't do a lot of creole cooking, but I enjoy french creole food quite a bit. I developed this vegan version of the classic New Orleans recipe for my fiancee. It is a healthier version of the original that nobody will object to. You can add ham or sausage for a more traditional take. Traditionally this dish was made for Monday supper with the left over ham bone from Sunday. It could simmer away on the back of the stove while folks were buisy with the Monday laundry.

Provided by trforprez08

Categories     White Rice

Time P1DT3h

Yield 2-4 serving(s)

Number Of Ingredients 12

1 cup dry red beans
4 cups water (about)
3 -4 bay leaves
1 tablespoon rubed thyme
3 stalks celery, chopped
1 small onion, chopped
1 medium red bell pepper, seeded and chopped
1 tablespoon red pepper flakes
salt and pepper
1 cup uncooked white rice
2 cups water (for the rice)
1/2 teaspoon salt

Steps:

  • Soak the red beans at least 24 hours, longer if you have the time.
  • Place the beans in a 4qt pot with a lid. Cover wit the water they have soaked inches Add more water to make about 5 cups.
  • Add 2-3 bay leaves to the mixture, bring to a boil. Reduce the heat and simmer until the beans are soft. This can take about 45 minutes depending on the beans.
  • Take the diced vegetables and place them in the bottom of a crock pot or stock pot. Add the tyme, salt, pepper and red pepper flakes.
  • Take about two cups of the bean liquid out of the pot. Save this liquid.
  • Now pour the beans and remaining liquid over the vegetables in the crock pot. Add just enough of the extra liquid to cover the beans and vegetables. You may not have much extra bean liquid after this, but that's OK, just add water if you have to.
  • Simmer this mixture for at least two hours, longer if you can. I like to start in the morning and leave the mixture in the crock pot until dinner. If the liquid begins to boil away, add more of the bean liquid or water to keep everything covered.
  • Once the vegetables have fallen apart, mash some of the beans against the side of the pot with a wooden spoon. This should thicken the liquid to a gravy consistency.
  • Let the mix simmer while you make the rice.
  • Make the rice in another pot. Add 1c rice and 2c cold water, a dash of salt, and bring to a boil. Reduce the heat to a low simmer and cook covered, stirring occasionally, until the liquid is gone. Fluff with a fork before serving.
  • To serve, put a big helping of rice on a plate. Cover with the red bean mixture. Serve with hot sauce.
  • Note: To make a non-vegan version of this recipe just cook a ham bone with the beans. You can also add chopped ham or sausage to the mix, or serve with a porkchop or sausage on the side. You can vary the spices to your taste, but the bay, tyme, bell pepper, onion and celery make the basic flavor of the recipe so don't omit them.

Tips:

  • Soak the beans overnight: Soaking the beans overnight helps to reduce their cooking time and makes them more digestible. You can also use a quick-soak method by boiling the beans for 1 minute, then removing them from the heat and letting them sit for 1 hour.
  • Use a variety of vegetables: This recipe calls for bell peppers, onions, and celery, but you can also add other vegetables such as carrots, zucchini, or corn.
  • Season the dish to taste: The amount of spices and herbs you use will depend on your personal preference. Be sure to taste the dish as you cook it and adjust the seasonings accordingly.
  • Serve the dish with your favorite sides: This recipe is typically served with rice, but you can also serve it with cornbread, quinoa, or mashed potatoes.

Conclusion:

This vegan red beans and rice recipe is a delicious and satisfying meal that is perfect for a weeknight dinner. It is also a great way to use up leftover beans. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a vegan meal that is both flavorful and filling, give this red beans and rice recipe a try.

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