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.

Servings | Prep Time |
6 servings | 15 minutes |
Cook Time | Passive Time |
1 hour | 12 hours |
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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.
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- 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
- 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.
- 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.
- Drain and set aside when the beans are tender. You don't need to rinse them.
- Cook the brown rice according to the package instructions. About 45 minutes. 1 cup dry yields 3 cups cooked.
- Chop the garlic and shallot.
- Heat 1/2 cup vegetable broth over medium heat in a 4 quart or larger saucepan.
- Add the garlic and shallot. Cover and steam saute for 2 minutes.
- 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.
- Cover and simmer for 10 minutes until warmed through. Stir occasionally.
Serving size is about 1 cup.
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