Meatless Mains

VEGAN RED BEANS AND RICE

VEGAN RED BEANS AND RICE

Prep time: 10 minutes, plus overnight to soak / Cook time: 7 to 8 hours on
low
Although this red beans and rice recipe doesn’t have sausage, it has
all of the flavors you would expect from a traditional Cajun-style
dish. This vegan version uses a dash of paprika to mimic the
characteristic smoky flavor of the sausage.
Serves 8
1 pound dried kidney beans, soaked overnight and drained
6 cups Savory Vegetable Broth (here) or low-sodium vegetable broth
1 (14.5-ounce) can no-salt-added fire-roasted tomatoes
1 onion, diced
1 bell pepper (any color), diced
4 garlic cloves, minced
1 teaspoon Creole seasoning (or to taste)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon smoked paprika
2 cups brown rice, cooked according to package directions
1. Put the beans, broth, tomatoes, onion, bell pepper, garlic,
Creole seasoning, bay leaves, thyme, oregano, and paprika in a 6-
quart slow cooker and stir to combine. Cover and cook on low for 7
to 8 hours.
2. Remove and discard the bay leaves. Serve hot over the brown
rice.
Per Serving (2 cups): Calories: 380; Total Fat: 1g; Saturated Fat: 0g; Trans
Fat: 0g; Polyunsaturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg;
Sodium: 196mg; Carbohydrates: 75g; Fiber: 12g; Sugars: 5g; Protein: 17g

VARIATION TIP: During the last 2 hours of cooking, add extra
vegetables if you wish. Zucchini, eggplant, carrots, winter squash, and
mushrooms are all great choices.