Hey, y’all! Today I am sharing my recipe for vegan red beans and rice that is totally freezer friendly. That’s right, folks, another freezer meal. What is it about kiddos that makes them just go completely 🍌🍌 when you are trying to get dinner ready and on the table? 🤪 The “witching hour” is no joke. That is why I try to simplify our meals as much as humanly possible. Or order take-out (no easy feat when you are following a vegan diet).
Because I would much rather prep and cook our meals during naptime, or the night before, or on the weekends…pretty much any other time. It just makes our meals, especially breakfast and dinner, so much more peaceful. Plus, fewer dishes. I mean, I don’t usually do our dishes because my awesome hubby
got voluntold to do our dishes takes that job upon himself. But still. Fewer dishes for him 😘.
And honestly, this vegan red beans and rice dish really doesn’t make that many dishes at all. Pop the rice in your most amazing rice maker (best Christmas gift Lane ever got me!) or cook it on the stove, and then the red beans get mixed up in the pan they are cooked in. I mean, you have to chop up your veggies on a cutting board, but still. Very minimal dish dirtying, FTW 🙌.
And now that the weather is getting colder – y’all it was in the 60s in Texas yesterday, I legit wore a jacket 😮 – this is a great go-to dish. It is so warm and comforting. Throw together an easy salad and you have a delicious meal. Plus, this vegan red beans and rice dish is so tasty even the meatiest of meat eaters will enjoy it (and probably not even miss the meat)!
Some recipe notes for your vegan red beans and rice:
- You 💯% can add in some vegan “sausage” if you want. We never have because it really is so delicious as is, but if that is what your heart desires, then go for it. I would probably slice and lightly fry the sausages first to give them a little depth of flavor, but you do you.
- Worcestershire sauce is usually not vegan so be sure to check the ingredients – but you definitely can find vegan versions, I have linked some below.
- Along that line, you will want to check your spices too. Cajun seasoning is perfect for this dish (especially since red beans and rice is a Cajun dish) but sometimes prepared seasonings get sneaky and put animal products in their spice blends.
- To freeze your vegan red beans and rice, prepare the red beans as directed and allow them to completely cool. Store in a freezer safe container for up to 6 months. Thaw overnight in the fridge and then reheat on your cooktop (or in the microwave) for dinner. You can freeze rice as well but I have found it comes out mushy 🤷🏻♀️
Vegan Red Beans and Rice
- 1 c uncooked brown rice
- 2 1/2 c water
- 2 T EVOO
- 1 onion
- 1 green bell pepper
- 4 cloves garlic
- 1/4 c fresh diced tomatoes
- 1 T tomato paste
- 2 t Cajun seasoning
- 1 t vegan Worcestershire sauce
- 2 cans red (kidney) beans OR 3 cups cooked red beans
- 1 1/2 c vegetable broth
- 2 bay leaves
- salt and pepper to taste
- minced fresh parsley optional
- Cook brown rice according to directions, or in a rice cooker. Set aside.
- While rice is cooking, begin heating your EVOO in a large deep pot or pan over medium heat. While oil is heating dice the onion and green bell pepper and mince the garlic.
- Once the oil is hot (it will be shimmery and a small piece of onion or pepper dropped in will sizzle lightly) add the onion, bell pepper, and garlic. Sautee for 5 minutes, stirring frequently, or until the onion is translucent. Add the diced tomatoes and sautee for 5 minutes more, stirring frequently.
- Add all remaining ingredients except the fresh parsley. Set heat to high and bring to a boil, stirring frequently. Reduce heat to medium-low to bring mixture to a simmer. Simmer for 15 minutes, stirring occasionally. Reduce heat to low and cook for an additional 15 minutes, stirring occasionally.
- Serve red beans with brown rice and garnish with fresh parsley, if desired. Enjoy!
This is my kind of spooning 🤣