Lunch & Dinner, Recipes

Cajun Red Beans and Rice, Vegan Style

I have been laughed at for asking if the black bean soup at Wheatfield’s is vegetarian. (“Of course not! It has pork in it!”). I have also been given the side-eye for thinking it was possible to make a vegetarian red beans and rice that is as tasty as the traditional kind with seafood and/or sausage.

Mister BS doesn’t think this is quite as good, but I love it for a cheap and easy weeknight dinner. The leftovers are great for a week’s worth of lunches. So I make it every once and a while.

It took several iterations to find a recipe that worked for me. I wanted something with a thick sauce but bursting with smoky flavor and with some veggies hidden in there, too. After refining many recipes I came across, this is my standard way to make cajun style red beans and rice.

green pepper onion and spices

Start by chopping the celery, green pepper, and onions. Peel the garlic and line up all your spices and cans of beans and tomatoes. Start your brown rice cooking on the stove (I always forget how long it takes).

veggies in pan

Process the veggies and start then in the pan.

beans tomatoes red beans and rice

Puree have the beans and the tomatoes. then toss them in.

That’s about it. It takes a while to slow cook them, but that’s when you can tidy up the kitchen or whip up the cheddar style biscuits that I like to also serve, since Mister BS likes them so much.

cajun red beans and rice

Vegan Cajun-style Red Beans and Rice

Ingredients: 

  • 1 medium onion
  • 1 green pepper
  • 2 stalks celery
  • 5 cloves garlic
  • 4 15-ounce can cans red beans, drained and well-rinsed
  • 1 15-ounce can can fire-roasted tomatoes
  • 1 t thyme
  • 1 t oregano
  • 1 t smoked paprika
  • 1 t salt (optional or to taste)
  • 1/2 t freshly ground black pepper
  • 1 t red pepper (to taste)
  • 2 t Tabasco
  • cooked brown rice, to serve
  • chopped parsley, to garnish

Directions: 

  1. Heat a large, non-stick pot over medium-high heat.
  2. Pulse chopped onion in the food processor to mince; add it to the heated pan.
  3. Cut the pepper into quarters and chop it finely in the processor; add it to the pan.
  4. Cut the celery into 2-inch long pieces and chop it in the processor; add it to the pan.
  5. Chop garlic in processor; add it to the pan.
  6. Stir the vegetables well and add 2 tablespoons of water. Cook until soft, about 6-10 minutes.
  7. Put half of the beans into the food processor with half of the can of tomatoes. Process until all the beans are coarsely chopped, just short of pureed.
  8. When the vegetables are soft, stir in the blended beans, remaining whole beans, remaining tomatoes, and all seasonings. Cover, reduce heat to very low, and cook for 30 minute, stirring every 5 minutes and adding water as needed to keep beans moist but not soupy.
  9. Serve with brown rice and garish with smoked salt and parsley.

 

Cajun Red Beans and Rice, Vegan Style
 
Prep time
Cook time
Total time
 
Vegan, fat-free, cajun-style red beans and brown rice is a cheap, easy, and delicious dinner.
Author:
Recipe type: Dinner
Cuisine: American
Serves: 8 servings
Ingredients
  • 1 medium onion
  • 1 green pepper
  • 2 stalks celery
  • 5 cloves garlic
  • 4 15-ounce can cans red beans, drained and well-rinsed
  • 1 15-ounce can can fire-roasted tomatoes
  • 1 t thyme
  • 1 t oregano
  • 1 t smoked paprika
  • 1 t salt (optional or to taste)
  • ½ t freshly ground black pepper
  • 1 t red pepper (to taste)
  • 2 t Tabasco
  • cooked brown rice, to serve
  • chopped parsley, to garnish
Instructions
  1. Heat a large, non-stick pot over medium-high heat.
  2. Pulse chopped onion in the food processor to mince; add it to the heated pan.
  3. Cut the pepper into quarters and chop it finely in the processor; add it to the pan.
  4. Cut the celery into 2-inch long pieces and chop it in the processor; add it to the pan.
  5. Chop garlic in processor; add it to the pan.
  6. Stir the vegetables well and add 2 tablespoons of water. Cook until soft, about 6-10 minutes.
  7. Put half of the beans into the food processor with half of the can of tomatoes. Process until all the beans are coarsely chopped, just short of pureed.
  8. When the vegetables are soft, stir in the blended beans, remaining whole beans, remaining tomatoes, and all seasonings. Cover, reduce heat to very low, and cook for 30 minute, stirring every 5 minutes and adding water as needed to keep beans moist but not soupy.
  9. Serve with brown rice and garish with smoked salt and parsley.

Enjoy!

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