This 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.