Red Beans Rice with Tvp
Hearty, flavorful, and perfect for plant-based comfort food lovers, this Red Beans and Rice with TVP recipe is a protein-packed twist on a Southern classic. Featuring tender red beans simmered with a fragrant medley of Cajun spices, aromatic veggies, and a savory kick of soy sauce, this dish gets an extra boost from textured vegetable protein (TVP), making it a satisfying, meat-free alternative. Served over fluffy white rice and topped with fresh green onion and optional hot sauce, it’s an easy, nourishing meal that’s brimming with bold flavors. Perfect for meal prep or weeknight dinners, this vegan red beans and rice recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 cup Dried red beans
- 6 cups Water
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 2 stalks Celery stalks, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 2 tablespoons Soy sauce
- 1 cup Textured vegetable protein (TVP)
- 4 cups Cooked white rice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onion, sliced (optional for garnish)
- 1 to taste Hot sauce (optional)
Instructions
Rinse the dried red beans thoroughly and soak them in water overnight or for at least 8 hours. Drain and rinse before cooking.
In a large pot, add the soaked red beans and 6 cups of water. Bring to a boil, then reduce the heat and simmer for 60-70 minutes or until the beans are tender. Drain and set aside.
Meanwhile, in a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Cook for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic, Cajun seasoning, paprika, thyme, and bay leaf. Cook for 1 minute until fragrant.
Add the cooked red beans, soy sauce, and 2 cups of water to the pot. Stir to combine.
Bring the mixture to a gentle simmer and cook for another 15-20 minutes, stirring occasionally to let the flavors meld together.
In a separate bowl, rehydrate the TVP by pouring 1 cup of boiling water over the TVP. Let it sit for 5 minutes, then fluff with a fork.
Stir the rehydrated TVP into the red bean mixture. Continue to simmer for 5-10 minutes, allowing the TVP to absorb the flavors.
Season the mixture with salt and black pepper to taste. Remove the bay leaf and discard.
To serve, spoon the red bean and TVP mixture over cooked white rice. Garnish with sliced green onions and a drizzle of hot sauce if desired.
Nutrition Facts
Calories |
2562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7376 mg | 321% | |
| Total Carbohydrate | 389.8 g | 142% | |
| Dietary Fiber | 67.2 g | 240% | |
| Total Sugars | 19.4 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 767 mg | 59% | |
| Iron | 39.2 mg | 218% | |
| Potassium | 7304 mg | 155% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
