Red Beans & Rice Recipe | Veganize It

Even though I was excited to start our vegan journey back in 2010...I was also a bit hesitant.

I wanted us to live a more healthy and cruelty-free life but I was also concerned that I would lose some of my favorite dishes and all of those meals that remind me of my childhood.

I haven't been able to veganize my mom's meatloaf recipe (*tears*) but l still enjoy many of the dishes from my omnivore life.

It will be a bit of an adjustment but I promise you will also enjoy many of your favorite meals! 

This red beans and rice recipe is an example of that...


The smell of red beans & rice reminds me of summers in the country with my grandmother.

Fortunately it was very easy to veganize a classic version of this recipe (I got the original recipe from Chef John).

Just a couple of adjustments to veganize this recipe...

  • Instead of beef/pork/chicken sausage,  I used a vegan sausage by Field Roast.
  • Instead of ham hocks, I used liquid smoke (usually found in the same aisle as BBQ sauce or you can order it online).
  • Instead of a meat-based broth (like beef), I used vegetable broth

Start thinking about some of your favorite vegan recipes and how you can make them vegan-friendly.

Get in the kitchen and start experimenting! You got this!

Song playing while I cooked.... "Tell Me" Groove Theory

Red Beans & Rice

by Brown Vegan

Keywords: slow-cooker entree vegan vegetarian


  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 celery stalks, diced
  • 1 large green pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons liquid smoke (you can find this in the same aisle as BBQ sauce)
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper, or to taste
  • 6 cups vegetable broth
  • 1 pound red kidney beans, soaked overnight
  • 2 links of vegan sausage, chopped (Field Roast & Torfurky are options)
  • about 2 teaspoons kosher salt, or to taste
  • To serve: 5 cups of cooked rice, chopped green onion and hot sauce to taste


In a large stockpot, saute onion, celery, green pepper and garlic for 5 minutes on medium heat.

Add in all the remaining ingredients (except the vegan sausage) and bring to a boil.

Reduce heat to low, cover and simmer for about 3 hours or until the kidney beans are soft.

During the last 30 minutes stir in the vegan sausage and salt to taste.

Mash some of the beans against the pot (with a large wooden spoon or potato masher) to give your beans a more creamy texture.

Remove the bay leaves

Serve with rice, chopped green onion and hot sauce.

*You can also slow cook this recipe for 6 hours on low or until kidney beans are soft*

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