This red bean and rice recipe is a hearty and flavorful dish made with simple, inexpensive ingredients. A classic of New Orleans Creole cuisine, this version has been veganized with the help of marinated oyster mushrooms to give the dish a smoky flavor and meaty texture.
I love veganizing Creole and Cajun dishes, and my followers love it too. Shortly after posting my vegetarian jambalaya recipe, it became the most viewed recipe on the blog, closely followed by my vegetarian gumbo soup in second place.
So I’m back with another Louisiana classic: red beans and rice. If you’re not familiar with it, it’s not as simple as the name suggests—it’s usually loaded with pork, which is exactly why a vegan version makes sense.
While most online vegan red beans and rice recipes simply omit the meat, I chose to replace it with mushrooms to give the dish a meatier texture. If you don’t like mushrooms, you can substitute diced tofu, following the same procedure.
To recreate the classic flavor profile, I watched an episode of America’s Test Kitchen where they explained the role of each ingredient and shared useful tricks for making it at home.
The most important thing I learned was that the dish needs an acidic element to replace the pickled pork.
That’s why:
- Rice vinegar is added to the oyster mushrooms
- Red wine vinegar is added to the beans
The smoky, spicy flavor of Tasso ham is easy to replicate by adding paprika and cayenne pepper.
I also decided not to replace all the fat this dish usually contains with vegan substitutes, keeping it healthy yet flavorful. However, if you prefer a creamier texture, you can add 1 tablespoon of coconut oil before serving.
As for the beans, the traditional choice is Camellia red beans, though they’re hard to find outside Louisiana. Any small dried red beans will work.
⚠️ Heads up: Regular red kidney beans found in most supermarkets are not the same as small red beans. I buy mine from a small Latin American market. Some people do use regular kidney beans when they can’t find small red beans, but the texture and flavor are different.
Table of Contents
New Orleans Red Beans and Rice
This red bean and rice recipe is a hearty and flavorful dish made with simple and inexpensive ingredients.
Preparation: 5 minutes
Cooking: 1 hour 40 minutes
Total: 1 hour 45 minutes
Category: Main Course
Cuisine: American
Keyword: Vegan
Servings: 6
Calories: 223 kcal
Ingredients
For Smoked Mushrooms
| Ingredient | Quantity |
|---|---|
| Oyster mushrooms, cut into pieces | 400 g |
| Soy sauce | 5 tbsp |
| Rice vinegar | 4 tbsp |
| Sugar | 2 tsp |
| Sweet paprika | 1 tsp |
| Oil | 1 tbsp |
For Red Beans and Rice
| Ingredient | Quantity |
|---|---|
| Onion, chopped | 1 small |
| Green bell pepper, chopped | 1 |
| Celery stalks, chopped | 2 |
| Garlic cloves, chopped | 3 |
| Dried thyme | 1 tsp |
| Bay leaves | 2 |
| Black pepper | ¼ tsp |
| Cayenne pepper | ¼ tsp |
| Sweet paprika | 1 tsp |
| Vegetable broth | 700 ml |
| Water | 1.4 liters |
| Small dried red beans (soaked overnight) | 500 g |
| Red wine vinegar | 1 tsp |
| Salt | To taste |
| Rice | For serving |
| Spring onions or cilantro | For garnish |
| Tabasco sauce | For serving |
Instructions
- Put all the mushroom ingredients except the oil in a plastic bag, shake well, and let marinate while you prepare the beans.
- Heat a large pot over medium-high heat and add a splash of water (or oil). Add onion, bell pepper, celery, and garlic. Sauté, adding water if needed.
- Add thyme, bay leaves, pepper, cayenne, and paprika. Stir for about 30 seconds.
- Add broth, water, and beans. Bring to a boil, then reduce to medium-high heat. Boiling helps release starch and create a creamy sauce.
- Heat a frying pan over medium-high heat, add oil, drain mushrooms, and fry until golden brown. Work in batches.
- After 1¼–1½ hours, the beans should be tender and the sauce thickened. Mash some beans if needed.
- Add mushrooms, red wine vinegar, and salt to taste.
- Serve over rice and garnish with spring onion or cilantro, with hot sauce on the side.
Video Guide 📽️
The Delight of Cajun Seasoning
This dish highlights the holy trinity of Creole cuisine: onion, bell pepper, and celery. Combined with Cajun seasoning, rice, beans, and tomato sauce, it creates an irresistible aroma in minutes.
Finish with:
- A squeeze of fresh lemon juice
- Parsley leaves
- Finely chopped green onions
What Beans Should I Use?
- Pinto beans (suggested)
- Black beans
- Red beans
- Ready-to-serve rice and bean mixes for convenience
With Meat or Without Meat?
- Vegetarian-friendly and perfect for Meatless Monday
- Optional toppings:
- Crumbled cooked bacon
- Ground beef
- Cooked turkey
A Universal Combination
Rice and beans are enjoyed across many cultures. This Creole-style dish reflects the deep culinary traditions of Louisiana cuisine.
If you enjoy Louisiana-style cooking, save some Cajun seasoning for a spicy jambalaya.
Try Different Flavors
- Add crumbled bacon for smoky notes
- Use kidney beans for a more traditional Creole taste
Nutrition Facts (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 223 kcal |
| Carbohydrates | ~34 g |
| Protein | ~11 g |
| Fat | ~4 g |
| Fiber | ~9 g |
| Sodium | ~620 mg |
Conclusion
This hearty and flavorful dish is perfect for a comforting meal. An authentic example of Louisiana Creole cuisine, it’s ideal for sharing with family or friends. Enjoy!
Suggested Pairings
Drinks:
- Light lager or amber beer
- Beaujolais or Sauvignon Blanc
Side Dishes:
- Fresh salad with vinaigrette
- Cornbread for dipping
