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Vegan red beans and rice in a black bowl with a decorative spoon against a gray napkin
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5 from 6 votes

Vegan Red Beans and Rice Recipe

Red Beans and Rice are a Louisiana comfort food classic. This vegan version has all of the flavor without the meat, and I'll show you how to pack in so much authentic taste and richness, you'll be licking your bowl. Soy-free and nut-free recipe, can be gluten-free.
Prep Time15 mins
Cook Time1 hr 15 mins
Brining time (optional, can do quick brine)8 hrs
Total Time9 hrs 30 mins
Course: Main Course
Cuisine: Louisiana
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan red beans and rice
Servings: 8 servings
Calories: 393kcal


  • Large stockpot


For the red beans:

  • 1 pound small red kidney beans (2 cups)
  • 1 tablespoon vegetable oil
  • 1 medium onion (finely chopped)
  • 2 stalks celery (finely chopped)
  • 1 medium green bell pepper (finely chopped)
  • 2 bay leaves
  • 5 cloves garlic (minced)
  • 2 teaspoon thyme (use 2 tablespoon if using fresh thyme)
  • 1 teaspoon sage (use 1 tablespoon if using fresh sage)
  • 4 cups vegetable stock (mushroom stock is even better) + 4 cups water
  • 13-14 oz vegan sausage (cut once lengthwise, then chopped into ½-cm pieces. Use a gf sausage if gluten-free)
  • 2 tablespoon soy sauce (or tamari or liquid aminos. Leave out if soy-free)
  • 1 ½ tablespoon red wine vinegar (or apple cider vinegar)
  • Salt to taste
  • 4 scallions (white and green parts, chopped, for garnish)

For the red beans spice mix:

For the rice

  • 2 cups basmati rice (or any long grain rice)
  • 1 tablespoon vegan butter (or use extra virgin olive oil)
  • 1 teaspoon salt
  • 3 ½ cups water


  • Place all ingredients for the spice mix in a spice grinder or blender and make a powder. Set aside.
  • To brine the beans, soak the beans overnight in water with 2 teaspoon salt stirred in. To quick-brine them, place them in a dutch oven or stockpot with water to cover by an inch and stir in 2 teaspoon salt. Bring to a rolling boil. Turn off the heat and let the beans stand, covered, for an hour. Drain the beans before using them.
  • Heat the oil in a large dutch oven or stock pot. Add the onions, celery, bell peppers and bay leaves along with a good pinch of salt and saute until the vegetables are soft and translucent. Add the spice mix and saute a few seconds.
  • Add the garlic, thyme and sage and cook, stirring, for another minutes.
  • Add the drained beans to the stockpot, mix well, then add four cups of the stock and four cups of water. This may seem like a lot but the water will reduce as the beans cook up.
  • Bring the beans to a rolling boil, then turn down the heat to about medium low or a point where the beans are still boiling vigorously. Cover the stockpot and let the beans cook 45 minutes to an hour, until nice and tender.
  • Add the vegan sausage to the pot along with the soy sauce and a tablespoon of the vinegar. Return to a boil and again, lower heat to medium and let the beans continue cooking for another 10-15 minutes until flavors have nicely merged.
  • Add salt and the remaining vinegar. Mix well, turn off heat, and serve.

Make the rice:

  • Wash the rice under running water until it runs clear.
  • Place the butter in a saucepan. Once it's melted, add the rice and saute for a couple of minutes until it starts to turn opaque.
  • Add 3 ½ cups of water to the rice and 1 teaspoon salt. Bring to a boil, then cover and let the rice cook, undisturbed, for 16 minutes.
  • Turn off the heat but don't open the lid. Let the rice stand another 10 minutes before opening and fluff grains with a fork.
  • Place the rice in a bowl, ladle the red beans over, and garnish with scallions.


Calories: 393kcal | Carbohydrates: 59g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Potassium: 529mg | Fiber: 8g | Sugar: 3g | Vitamin A: 666IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 3mg