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Best Vegan Red Beans and Rice

These are the absolute best vegan red beans and rice- so smokey, creamy and flavorful! They are simmered in vegetables and spices, and served over rice. Add a dash of hot sauce for a delicious meal that is so simple to make!
Prep Time10 days
Cook Time2 hours
Total Time8 hours
Course: Main Course
Cuisine: American
Keyword: Bean, Cajun, Rice
Servings: 8 people
Calories: 167.13kcal
Author: Crystal Yentzen

Ingredients

  • rice
  • 1 lb red beans dried
  • 1 yellow onion large, diced
  • 1 green bell pepper large, diced
  • 6 stalks celery diced
  • 2 cups portobella mushrooms diced
  • 4 garlic cloves minced
  • 2 vegetable bouillon cubes low sodium
  • 2 tablespoon tomato paste
  • 8 cups water
  • 4 tablespoon olive oil
  • 2 teaspoon salt
  • 4 bay leaves
  • ½ tablespoon garlic powder
  • ½ tablespoon onion powder
  • ½ tablespoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 tablespoon dried parsley
  • ½ teaspoon cayenne optional
  • ½ teaspoon black pepper

Instructions

  • Place beans in a large bowl and cover with fresh water, making sure the water is at least 2 inches above the beans. Soak overnight.
  • Drain water and rinse beans. Place in the refrigerator until ready to use.
  • Prepare rice according to package.
  • Dice the onion, bell pepper, celery, and mushroom. Mince the garlic cloves.
  • Heat olive oil in a large pot on medium heat for 2-3 minutes.
  • Add diced celery, onion, mushrooms, and bell pepper.
  • Cook over medium heat until onions are clear and most water is evaporated. About 10 minutes.
  • Add Garlic. Stir for 1 min.
  • Add beans and seasoning. Cook beans without water for an additional 10 minutes with seasoning. This helps to break them down and flavors to come together.
  • Add 8 cups water and two vegetable bouillon cubes. Drop in Bay Leaves and stir everything together.
  • Reduce to med-low, cover and simmer for about an hour. Stirring every 10 minutes or so.
  • Remove lid and continue to cook until most of the liquid has evaporated and the beans are tender. About another 30 minutes to an hour.
  • Serve over rice.

Notes

Store the beans and rice separately in the refrigerator for up to 4 days. 
Nutrition facts are calculated without rice. 

Nutrition

Calories: 167.13kcal | Carbohydrates: 19.42g | Protein: 6.47g | Fat: 7.84g | Saturated Fat: 1.08g | Sodium: 826.12mg | Potassium: 500.09mg | Fiber: 6.08g | Sugar: 2.9g | Vitamin A: 518.24IU | Vitamin C: 16.24mg | Calcium: 51.07mg | Iron: 2.39mg