Vegan Red Beans and Rice
Transform your weeknight dinner routine with this hearty and flavorful Vegan Red Beans and Rice recipe! Packed with plant-based protein and bursting with Louisiana-inspired spices, this dish combines tender red beans simmered in a rich, smoky broth with perfectly cooked long-grain white rice. Aromatic vegetables like onion, bell pepper, and celery form the savory base, while a hint of cayenne and smoked paprika bring a satisfying kick. Ready in just under an hour, this one-pot wonder is both nutritious and budget-friendly, making it a go-to meal for busy households. Garnish with fresh parsley and green onions for a vibrant finish, and you’ve got a delicious vegan comfort food that’s sure to please!
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Recipe Information
Ingredients
- 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
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 leaf Bay leaf
- 2 cups Cooked or canned red beans, drained and rinsed
- 3 cups Vegetable broth
- 2 tablespoons Tomato paste
- 3 cups Cooked long-grain white rice
- to taste Salt
- to taste Black pepper
- 2 tablespoons Chopped fresh parsley (optional garnish)
- 2 tablespoons Sliced green onions (optional garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, green bell pepper, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, cayenne pepper, smoked paprika, dried thyme, and dried oregano. Cook for 1 minute to release the aromas of the spices.
Add the bay leaf, red beans, vegetable broth, and tomato paste to the pot. Stir everything together until combined.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes, stirring occasionally.
While the beans are cooking, prepare the rice if it is not already cooked.
After 30 minutes, remove the bay leaf from the pot. Taste the red bean mixture and season with salt and black pepper as needed.
Serve the red beans over a bed of cooked rice. Garnish with chopped parsley and sliced green onions, if desired.
Enjoy your Vegan Red Beans and Rice!
Nutrition Facts
Calories |
1823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5030 mg | 219% | |
| Total Carbohydrate | 331.5 g | 121% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 26.7 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4074 mg | 87% | |
*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.
