Vegan Cajun Red Beans and Rice

Vegan Cajun Red Beans and Rice PinThis Vegan Cajun Red Beans and Rice recipe was inspired by an old non-vegan recipe I used to cook for my daughter and me before I went vegan. Cajun red beans and rice with sausage was a favorite on our regular rotation, but my family requested a sausage-free version and I was more than happy to oblige.

This recipe uses dry red beans instead of canned. Dried beans take more prep work, but they’re a lot cheaper and we think they have a lot more flavor. They’re also more environmentally friendly due to reduced processing and packaging.

If you’re in a hurry or don’t want to mess with dry beans, you can use three 16 oz cans of red beans with the juice and reduce the vegetable broth to 1 cup.

This Vegan Cajun Red Beans and Rice dish pairs well with Vegan Cornbread and a Hearty Side Salad.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Cajun Red Beans and Rice with Field Roast Sausage

Vegan Cajun Red Beans and Rice with Field Roast Sausage PinThis Vegan Cajun Red Beans and Rice with Field Roast Sausage recipe was inspired by an old non-vegan recipe I used to cook for my daughter and me before I went vegan. Cajun red beans and rice with sausage was a favorite on our regular rotation and I’m sure this veganized version will be a new regular meal. It’s absolutely delicious and packed with flavor!

We used the Mexican Chipotle Vegetarian Sausage from Field Roast Grain Meat Co. to give it some extra zing, but you can use pretty much any type of spicy or smoked, flavorful sausage.

If you’re an oil-free or reduced sodium eater, you can skip the sausage, but double the cajun spices to compensate.

This recipe uses dry red beans instead of canned. Dried beans take more prep work, but they’re a lot cheaper and we think they have a lot more flavor. They’re also more environmentally friendly due to reduced processing and packaging.

If you’re in a hurry or don’t want to mess with dry beans, you can use three 16 oz cans of red beans with the juice and reduce the vegetable broth to 1 cup.

This Vegan Cajun Red Beans and Rice with Field Roast Sausage dish pairs well with Vegan Cornbread and a Hearty Side Salad.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Healthy Red Beans and Rice

Healthy Red Beans and Rice PinThis Healthy Red Beans and Rice recipe is full of color, flavor and texture. With only 209 calories per serving, it packs 12 grams of fiber, 9 grams of protein, 89% RDV of Vitamin A, 174% Vitamin C and 25% Iron. This traditional Creole dish is a nutrition powerhouse!

Amelia’s mom gave us this recipe that she found in the American Diabetes Associations’ Diabetes & Heart Healthy Cookbook. I think it’s interesting that the original recipe calls for sautéing the veggies in olive oil when several studies suggest that added fat such as olive oil is a leading cause of Type II diabetes. Needless-to-say, we replaced the oil with vegetable broth as we generally do to remove the added fat.

This is a nice one-pot recipe that makes a great stand-alone dish, but it also pairs well with a healthy Side Salad or a slice of multigrain bread for dipping.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Jambalaya with Black Beans

Vegan Jambalaya PinThis Vegan Jambalaya with Black Beans recipe is like a little taste of Naw Luns (that’s Cajun for New Orleans). This dish is hearty, filling, a little spicy and oh so flavorful.

This jambalaya is also a great recipe for your weight loss plan. With only 200 calories per serving, it packs 11 grams of fiber and 10 grams of protein, as well as 31% RDA of Iron. With a delicious recipe like this, you don’t need to punish yourself with a bland weight loss diet.

I ate the first bowl plain without any toppings. For the second bowl, I put a dollop (about 1 tbsp) of unsweetened So Delicious Plain Yogurt on top. It tastes a bit like sour cream so it gave it a little extra tanginess. Cashew Cream Cheese would be delicious, too. You can also add some hot sauce (Tabasco or Red Hot) and stir it in to give it more kick.

We originally made this recipe with Beefy Crumbles, but now that we don’t eat oil anymore, we removed them. You could add some oil free Lightlife Gimme Lean Sausage to give it even more flavor, but we don’t have that in Ecuador. Booo! 🙁

This pairs well with our Vegan Cornbread recipe (unless you’re an oil-free eater).

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.