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.

Cajun Red Beans and Rice
Votes: 1
Rating: 5
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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
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
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.
    Vegan Cajun Red Beans and Rice
Recipe Notes

Serving size is about 1 cup.

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