Description
Experience the warmth of Southern comfort with this Louisiana-style Vegan Red Beans and Rice, a hearty dish that’s perfect for family gatherings or weeknight dinners. This flavorful recipe combines protein-packed kidney beans and savory vegan sausages, all simmered in a rich Cajun-spiced broth. It’s not only satisfying but also versatile—great as a main course or side dish. Enjoy the robust flavors and nourishing ingredients that make this plant-based meal a favorite among everyone.
Ingredients
Scale
- 1 cup dried red kidney beans (soaked overnight)
- 4 vegan sausages (sliced)
- 1 medium onion (diced)
- 2 stalks celery (diced)
- 1 medium green bell pepper (diced)
- 2 tablespoons Cajun seasoning
- 5 cups vegetable stock
- 1 cup long white grain rice
- Salt and black pepper to taste
Instructions
- Heat oil in a large pot over medium heat. Add sliced vegan sausages and cook until browned.
- Stir in diced onion, celery, and bell pepper; cook until onions are translucent.
- Add Cajun seasoning, vegetable stock, bay leaves, thyme, and garlic to the pot.
- Drain soaked kidney beans and add them along with black pepper and apple cider vinegar. Taste before adding salt.
- Cover and simmer on medium heat for 1 to 1½ hours until beans are soft. Add water if necessary.
- Cook rice according to package instructions separately.
- Mash some beans against the pot's side to thicken the stew for about 5 more minutes.
- Serve the stew over rice after removing bay leaves.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg