Red Beans & Rice Recipe
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!
Red Beans & Rice
Keywords: slow-cooker entree vegan vegetarian
Ingredients
- 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
Instructions
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*
Lentil Soup w/ Sun-Dried Tomatoes & Spinach Recipe | Vegan Soup YouTube Collab
I love a simple weeknight meal and soup usually falls into that category. I don't know about you but we eat soup All. Year. Long.
It's too inexpensive, simple and delicious to only save for the cold months.
Plus, I LOVE that there's usually leftovers for the next day. Winning!
This soup is perfect for a weekend night dinner and all the ingredients are easy to find in any grocery store. Enjoy!
Watch the video below…
Lentil Soup w/ Sun-Dried Tomatoes & Spinach
Prep Time: 10
Cook Time: 30
Keywords: soup/stew vegan vegetarian
Ingredients (serves 5)
- 1 tablespoon coconut or olive oil, to saute onion & garlic
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1 teaspoon dry basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups lentils, rinsed (optional: soak them in water for an hour)
- 8 cups vegetable broth
- 3/4 cup sun-dried tomatoes in oil, chopped into bite-sized pieces
- About 2 1/2 cups of fresh spinach, rinsed
Instructions
In a large stockpot, saute the onion & garlic for about 6 minutes on medium heat.
Mix in basil, salt & pepper and cook for another minute.
Then add in lentils & vegetable broth.
Bring to a boil.
Reduce the heat, cover and cook for about 20-25 minutes (or until the lentils are soft)
During the last 5 minutes of cooking, mix in the sun-dried tomatoes and spinach.
Add more salt and pepper to taste, if necessary.
Serve with rice or solo.
Enjoy!
Coconut Lentil Soup Recipe | Great Weeknight Meal
Watch the video below…
Coconut Lentil Soup
Keywords: saute entree soup/stew vegan vegetarian gluten-free nut-free soy-free sugar-free Indian
Ingredients (Serves 5)
- 1 tbsp vegetable oil or broth
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1/4 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tbsp ginger, minced
- 1 1/2 cups lentils, rinsed
- 4 cups vegetable broth
- 14 oz can of coconut milk
- Juice of half a lemon
- Serve this soup with rice and garnish with cilantro
Instructions
1. In a large pot, saute onion and garlic for 7 minutes on medium heat.
2. Mix in cumin, coriander, cayenne, salt, black pepper and ginger.
3. Continue cooking for 1 minute.
4. Add in lentils, vegetable broth and coconut milk.
5. Bring soup to a boil.
6. Reduce heat to med-lo, cover and simmer for 20-25 minutes or until the lentils are soft.
7. Mix in lemon juice
8. Serve with rice and cilantro.
9. Add salt to taste, if necessary.
Recipe adapted from Kris Carr's Crazy Sexy Kitchen
Roasted Mushroom Ragu with Garlic Mashed Potatoes & Green Beans
I love a nice comfort meal...especially since the snow is back. Sigh
This roasted mushroom ragu recipe hit the spot and I wish I tripled (instead of doubled) this recipe. It features accessible and inexpensive ingredients and the family really enjoyed this dish. It took me over an hour to put it together.
Not to complain though because it was well worth the wait. Save this dish for the weekend and let me know if your fam loves it as much as mine.
Get the full recipe from Leafy Greens & Me