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Plate of red beans and rice topped with fresh celery ad parsley.
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4.06 from 18 votes

Red Beans and Rice

This vegan red beans and rice recipe is made with pantry staples (most of which you probably have on hand). Even without meat, this dish is loaded with flavor and super filling.  
Prep Time10 mins
Cook Time18 mins
Course: Lunch/Dinner
Cuisine: Louisiana Creole
Keyword: vegan red beans and rice
Servings: 4
Calories: 421kcal


  • 2 Tablespoons olive oil
  • 2 cups chopped yellow onion
  • 4 stalks of celery chopped
  • 1 large green bell pepper chopped
  • 1 cup sliced carrots
  • 8 garlic cloves minced
  • 1 bay leaf
  • 2 teaspoons paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons sea salt
  • ½ teaspoon pepper
  • ½ teaspoon crushed red pepper
  • Shake of cayenne pepper optional
  • 1 tablespoon red wine vinegar
  • 3 cups cooked red kidney beans drained and rinsed if using canned
  • 1 cup vegetable broth + more if needed
  • cooked rice for serving
  • fresh flat-leaf parsley for garnish


  • Heat a large nonstick skillet over medium-high. Add oil. Once hot, add your onion, celery, bell pepper, carrot and garlic. Cook until onion is translucent and mixture is fragrant, about 10 minutes. Add in bay leaf, paprika, thyme, oregano, onion powder, garlic powder, sea salt, pepper and crushed red pepper. Toss to combine and then add red wine vinegar to the pan. Reduce heat.
  • While veggies are cooking, mash 1/2 cup of the red beans with a fork.
  • Add mashed beans, remaining 2 1/2 cups whole beans and vegetable broth to the pan. Bring mixture to a simmer and cook for about 8 minutes or until vegetables are tender, stirring occasionally. If mixture seems too thick, add a splash of more vegetable broth to thin it out a bit. Taste and season with additional salt and pepper, if needed.
  • Add rice to bowls and top each with bean mixture. Sprinkle with fresh parsley and serve.


  • If you want to add extra protein, feel free to sauté up some vegan andouille sausage to serve with this. If you eat meat, sliced andouille chicken sausage works great as well.


Serving: 1serving | Calories: 421kcal | Carbohydrates: 72g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 692mg | Fiber: 15g | Sugar: 8g