Savory vegan red beans and rice

Smoky, savory and delicious vegan red beans and rice. Filling and satisfying, these vegan red beans featuring Beyond Meat’s Beyond Sausage will keep you full for hours and won’t disappoint.  Perfect food to feed a group of people or to bring to a party.

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    Healthy, smokey and savory vegan red beans and rice recipe with Beyond Meat Beyond Sausage

    This past summer (2018) I got married. We decided to have a small backyard BBQ all vegan wedding. To save a bit of money, I came up with the crazy idea to cook.

    I also wasn’t too impressed with the vegan menus of my local caterers. This was my one chance to feed amazing vegan food to a bunch of people who normally wouldn’t give it the time of day. I finally had the chance to change negative opinions about vegan food.

    savory and delicious vegan red beans and rice

    We started out wanting only 50 guests. It inevitably turned into 100 guests, as weddings tend to do. Beyond Meat’s Beyond Sausage came out that summer as well and after taking one bite of it, I knew I had to serve them at my wedding.

    I was absolutely blown away with how incredible they were and I knew that my guests would be too. These would help to show people that vegan food isn’t bland, boring rabbit food.

    I should state that this is not a sponsored post. I just love Beyond Meat and I think that they are doing incredible things to help the animals and the planet. By making such realistic plant-based foods that mimic animal products, they are helping give people delicious alternatives to foods that they grew up on and can’t quite seem to shake.

    People LOVED the sausages. It turned out to be the hottest day of that summer. Since my wedding was outside, my 100 person guest list quickly dwindled to about 75. You can probably tell where this is going by now. It’s almost six months later and I’m just now eating my last package of these sausages.

    I decided to try out this lovely red beans and rice dish with the Beyond sausage. Their hot Italian is the perfect fit. If you can’t find these sausages, you can also use Field Roast or Tofurky. They are easy to find at most grocery stores.

    I first made these red beans and rice about a year ago and have been tweaking the recipe every time I make it. After a year of testing, I finally perfected this recipe.

    Healthy, smokey and savory vegan red beans and rice recipe with Beyond Meat Beyond Sausage

    My favorite part when cooking this dish is seeing all the beautiful colors while sautéing the bell pepper, celery and red onion. Aren’t plants so beautiful? I’m always mesmerized by their rich colors.

     

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      Cilantro isn’t traditionally in New Orleans red beans and rice. You will find it in Dominican red beans and rice though. The addition of fresh cilantro plays really well off of the smoky, earthy beans.

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      I also wait until the beans are cooked to add the salt since adding the salt too early slows the cooking of the beans down. Adding it at the end also makes it so you don’t have to add as much.

      This is a great dish to have for a dinner party, or to bring to a potluck. You only have to bring two pans, one for the beans and one for the rice, and it feeds a lot of people. I brought this to my annual family Christmas potluck. My dad is the oldest of twelve siblings, so we have to rent out a school gymnasium for our 80-100 family members. Now you see why it was so hard to keep my guest list to 50?

      Give this recipe a whirl and let me know in the comments below how you liked it, or if you have any questions.

      ENJOY!

      Healthy, smokey and savory vegan red beans and rice recipe with Beyond Meat Beyond Sausage
      Yield: 12 cups

      Savory, Satisfying Vegan Red Beans and Rice

      prep time: 10 minscook time: 2 hourtotal time: 2 hours and 10 mins

      Hearty, warming and delicious vegan red beans and rice. Perfect dish to bring to a party.

      ingredients:

      • 1 lb bag dry red kidney beans soaked overnight
      • 3 stalks of celery - diced
      • 1 medium red onion - diced
      • 1 red or green bell pepper - diced
      • 1 TBL  smoked paprika
      • 1 TBL ground sage
      • 1 TBL ground thyme 
      • 1/2  tsp cayenne pepper (omit if you don't like spicy food)
      • 2 bay leaves
      • 1 veggie bouillon cube
      • 5 cloves garlic - chopped
      • 6 cups water
      • 2 vegan sausages - Field Roast, Tofurky or Beyond Sausage
      • 2 TBL Frank's red hot sauce
      • 2 tsp salt and  1 tsp black pepper
      • 1 tsp liquid smoke
      • 1/4 cup chopped fresh cilantro (optional)
      • 3 cups white rice

      instructions:

      1. Soak beans overnight or for  8 hours - drain and rinse the next day
      2. Heat 1-2 TBL oil or water in a big pot on medium heat (3 minutes)
      3. Add chopped onions, bell pepper and celery to pot
      4. Cook for 7-8 minutes until veggies soften 
      5. Add ground thyme, sage and smoked paprika and cook for 1 minute
      6. Add beans, water, veggie bouillon cube, bay leaves and garlic  - stir
      7. Cover with lid and bring to a boil
      8. Turn down to medium low heat and simmer for 1.5 - 2 hours.  Check every hour to make sure water doesn't run out. 
      9. Once beans are about ready to serve, fry your sausages in a separate pan.  Chop up and add to beans
      10. Add Frank's red hot sauce, salt, liquid smoke and cilantro once the beans are cooked.
      11. Cook white rice separately.  Serve beans over the rice.  Top with chopped onions, cilantro and more hot sauce

      NOTES:

      To make this recipe healthier:
      
      -Substitute water for oil if you're trying to cook oil-free
      -Omit the vegan sausage and substitute for sauteed baby bella or white mushrooms
      
      To make this dish spicy, add in 1 tsp ground cayenne or red pepper when adding in the other dried spices.
      Created using The Recipes Generator