Vegetarian and Vegan Red Beans and Rice Recipes

Vegans and vegetarians can now try these versions of the recipe for Louisiana red beans and rice.

Red beans and rice has been a famous traditional dish in Louisiana for so many years now. Over time, the said dish has evolved in many ways and new twists were added to it to make the dish more exciting. Vegetarian and vegan versions of red beans and rice recipes were also concocted for those who do not eat meat, and for vegetable lovers. Here are some of the recipes of red beans and rice, vegan and vegetarian style.

Quick Easy Vegan Beans and Brown Rice

1 ½ cups quick cooking long grain brown rice or regular slow cooking long grain brown rice
1 tablespoon cooking oil
2 stalks celery
½ cup minced fresh yellow onion in addition or in place of the celery or 1 tablespoon dried minced onion (optional)
2 cloves fresh garlic or ½ teaspoon garlic powder
1 tablespoon minced jalapeno pepper (remove seeds) or 4 ounce can diced green chilis
1 tablespoon minced fresh ginger (1-2 thin slices, peeled) or ½ teaspoon dried ginger
½ teaspoon ground cumin
½ teaspoon dried thyme leaf
1 teaspoon salt or to taste
2 ¾ cup water or broth
1 ½ cups cooked kidney beans (15 ounces can, drained and rinsed)
2 tablespoons freshly minced parsley

In a large shallow pan, heat the oil in medium-low fire. Rinse the rice and set aside to drain. Wash and trim the celery and then cut in thin pieces lengthwise. If you will use onion, peel and chop it finely. Mince the garlic, ginger and jalapeno without the seeds. Increase the heat to medium and begin to stir fry the vegetables for 5 minutes. Add the rice and the fry for another 5 minutes. Add the water or broth, salt and beans and bring to a boil. Cover the pan and let it simmer for 15 minutes or until the water is absorbed by the mixture. Stir in the fresh parsley and serve immediately.

Note that if you are using the regular slow cooking long grain brown rice, cook it for 45 minutes and the stir in the beans for the last 15 minutes of the cooking.

Vegetarian Cajun Red Beans and Rice

2 quarts of water
1 large chopped onion
6 mashed garlic cloves
4-5 vegetable bouillon cubes (depending on your sensitivity to salt and taste)
1 tablespoon tamari (optional)
1 tablespoon of liquid smoke
3 tablespoons of chili powder
1 tablespoon of ground cumin
1 tablespoon of ground coriander
½ teaspoon of cayenne powder
1 cups TVP
1 cup brown rice
2 cups of dried red beans, rinsed

Turn the crockpot on and set to low. Add the water, chopped onion, garlic cloves, bouillon cubes, tamari, liquid smoke, chili powder, cumin, coriander and cayenne pepper. Stir until the bouillon cubes are dissolved. Add the TVP, brown rice and dried beans, stir and then cook on low heat for 6 ½ hours.

Cuban-Style Red Beans and Rice


1 cup dried small red kidney beans
2 quarts water
½ small onion
1 2-inch square of red bell pepper
2 garlic cloves, peeled
2 fresh cilantro sprigs
½ teaspoon ground cumin

1 ½ cups long-grain white rice, rinsed in cold water 5 times
3 tablespoons olive oil
2 cups chopped onions
¼ cup chopped red bell pepper
2 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon dried oregano

To prepare the beans, soak in large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain and then place 2 quarts water, beans and the next 5 ingredients in a large pot. Bring to boil over medium-high heat. Reduce heat to medium and then cover and let it simmer until beans are tender stirring occasionally, for about 50 minutes. Season to taste with salt and drain, reserving the beans and bean cooking liquid separately. Discard vegetables and cilantro.

To cook the rice; Boil 3 cups bean cooking liquid in heavy medium saucepan. Add the rice and bring to boil again. Once boiling reduce the heat to medium-low, cover and let it simmer until almost all liquid is absorbed by the rice for about 20 minutes. Uncover and then fluff with fork.

Heat oil in heavy large skillet over medium-high heat. Add the onions, bell pepper, garlic, cumin and oregano. Sauté until onions are beginning to brown which is about 5 minutes. Stir in beans and rice and cook until heated through or for about 5 minutes. Season with salt and pepper.