Vegan Cajun Red Beans and Rice

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.

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.

Cajun Red Beans and Rice

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

This Vegan Cajun Red Beans and Rice is a spicy and delicious cajun recipe. It's also oil free and packed with protein from the red beans.

• CourseMain Dish
• CuisineCheap Vegan Recipes, Gluten Free, Oil Free, Soup, Soy Free, Vegan
• MealDinner, Lunch

Servings	Prep Time
6 servings	15 minutes

Cook Time	Passive Time
1 hour	12 hours

Servings Prep Time 6 servings 15 minutes

Cook Time Passive Time 1 hour 12 hours

Cajun Red Beans and Rice Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This Vegan Cajun Red Beans and Rice is a spicy and delicious cajun recipe. It's also oil free and packed with protein from the red beans. CourseMain Dish CuisineCheap Vegan Recipes, Gluten Free, Oil Free, Soup, Soy Free, Vegan MealDinner, Lunch Servings Prep Time 6 servings 15 minutes Cook Time Passive Time 1 hour 12 hours Servings Prep Time 6 servings 15 minutes Cook Time Passive Time 1 hour 12 hours

Ingredients

• 4 cups red beans cooked from dry
• 1 cup uncooked brown rice (3 cups cooked)
• 3 cups vegetable broth
• 1 medium shallot chopped
• 4 cloves garlic chopped
• 2 tbsp lime juice
• 1 tbsp maple syrup or agave
• 2 tbsp Cajun spice blend
• 1 tbsp chili powder
• 1/2 tsp salt or to taste
• 1/4 tsp cayenne pepper or to taste
• 1/4 tsp black pepper or to taste

Servings: servings

Instructions

Let's Cook the Red Beans

1. Add 3/4 pound dry red beans to a large pot and cover with water. Soak overnight. You may need to add more water as the beans absorb it.
2. The next day, add water to fully submerge the beans and bring to a boil over medium-high heat. Reduce heat and let simmer for 3 hours until tender. Add more water as needed.
3. Drain and set aside when the beans are tender. You don't need to rinse them.

Let's Cook the Vegan Cajun Red Beans and Rice

1. Cook the brown rice according to the package instructions. About 45 minutes. 1 cup dry yields 3 cups cooked.
2. Chop the garlic and shallot.
3. Heat 1/2 cup vegetable broth over medium heat in a 4 quart or larger saucepan.
4. Add the garlic and shallot. Cover and steam saute for 2 minutes.
5. Add the remaining 2 1/2 cups of veggie broth, cooked red beans, lime juice, maple syrup, salt, cayenne pepper, black pepper, chili powder and cajun spice blend. Stir to combine.
6. Cover and simmer for 10 minutes until warmed through. Stir occasionally.
7. Add the 3 cups cooked brown rice and stir to combine. Continue simmering until warmed through and most of the liquid has been absorbed or has evaporated. About 5 to 10 minutes.

   

Recipe Notes

Serving size is about 1 cup.