This 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.