Hearty Vegan Red Beans and Rice
Looking for a budget-friendly, satisfying dinner that’s both quick and nourishing? This Vegan Red Beans and Rice recipe is exactly what you need! It’s brimming with plant-based protein, comforting flavor, and wholesome ingredients—perfect for a weeknight meal that tastes like it’s been simmering all day.
Why You’ll Love This Recipe
- Fast and Easy to Prepare: This version uses canned beans, cutting the cook time drastically while still keeping rich flavor.
- Nutrient-Rich and Filling: Packed with fiber, protein, and colorful vegetables for a balanced vegan meal.
- Big on Flavor: A bold mix of herbs and spices gives this dish its classic southern taste—without the meat.
- Perfect for Meal Prep: Make a large batch and store it for quick meals throughout the week.
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 2 tsp paprika
- 1 tsp cumin
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- 2 cans red or kidney beans (drained and rinsed)
- ½ cup coconut milk (optional)
- 2–3 cups vegetable broth
- 2 bay leaves
- Salt and pepper, to taste
- 1 tbsp lime juice or apple cider vinegar
- Cooked white rice, for serving
- Fresh parsley or cilantro, for garnish
Instructions
- In a large pan, heat olive oil over medium-high heat. Sauté onion, green pepper, celery, and carrot with a pinch of salt and pepper for about 10 minutes until softened.
- Add garlic, paprika, cumin, thyme, oregano, garlic powder, and onion powder. Stir constantly for 1 minute.
- Deglaze the pan with a splash of veggie broth to lift any flavorful bits stuck at the bottom.
- Add the beans, coconut milk (if using), remaining broth, and bay leaves. Season with more salt and pepper. Bring to a simmer.
- Let simmer for 20 minutes, stirring occasionally. If you have extra time, continue simmering on low for up to 2 hours, adding broth as needed.
- Stir in lime juice or vinegar. Adjust salt and pepper to taste.
- Serve hot over cooked white rice. Garnish with chopped parsley or cilantro.
Red Beans vs. Kidney Beans
Red beans are smaller and softer, while kidney beans are larger and hold their shape better in longer cooking. Both are perfect for this recipe—choose your favorite!
Tips for Best Results
- Deglaze as needed: If vegetables stick while sautéing, use a splash of broth or water to loosen them.
- Salt in stages: Don’t wait until the end to season—build layers of flavor with salt throughout the process.
- Simmer longer if time allows: The flavor deepens the longer it cooks. Just add broth to keep the mixture from getting too thick.
Enjoy this comforting and wholesome vegan recipe as a weeknight dinner or meal prep staple. It’s simple, budget-friendly, and absolutely delicious!