Easy Vegan Red Beans and Rice Bake: A Smoky Creole Classic
A hearty, one-pot Vegan Red Beans and Rice Bake that delivers authentic Creole flavor without the fuss. This oven-baked method ensures fluffy rice and rich, smoky flavors using the 'Holy Trinity' of vegetables, kidney beans, and vegan sausage. Perfect for a hands-off weeknight dinner.
Equipment
- Dutch Oven or Oven-Safe Skillet with Lid
- Chef's knife
- Cutting board
Ingredients
Main Ingredients
- 1.25 cup long grain white rice rinsed well
- 15 ounce red beans canned, drained and rinsed
- 2 cups vegetable broth
- 2 vegan sausages sliced into coins
Aromatics & Seasoning
- 1 small yellow onion diced
- 1 medium green bell pepper diced
- 2 ribs celery diced
- 5 cloves garlic thinly sliced
- 2 tbsp butter or vegan butter
- 2 tbsp tomato paste
- 2 tbsp Cajun seasoning salt-free
- 1 tsp dry thyme
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp kosher salt adjust to taste
- 1 tbsp Worcestershire sauce vegetarian
- 0.25 cup parsley chopped, for serving
Instructions
- Preheat and Prep: Preheat oven to 375°F (190°C). Dice the onion, green bell pepper, and celery.
- Sauté Sausage: In a large oven-safe pot, melt butter over medium heat. Brown the sliced vegan sausages for 3-4 minutes. Remove and set aside.
- Cook Vegetables: In the same pot, sauté onion, bell pepper, and celery for 5-7 minutes. Add sliced garlic and cook for 1 minute.
- Bloom Spices: Stir in tomato paste, Cajun seasoning, thyme, garlic powder, onion powder, and salt. Cook for 2 minutes.
- Combine and Bake: Add rinsed rice, broth, Worcestershire sauce, and red beans. Stir to combine. Top with sausage. Cover tightly and bake for 40-45 minutes.
- Serve: Let sit covered for 10 minutes. Fluff with a fork, garnish with parsley, and serve.
Notes
If you prefer using brown rice, increase the vegetable broth to 2 ½ cups and bake for 60-70 minutes.