Smoky, savory and delicious vegan red beans and rice. Filling and satisfying, these vegan red beans featuring Beyond Meat’s Beyond Sausage will keep you full for hours and won’t disappoint. Perfect food to feed a group of people or to bring to a party.
This past summer (2018) I got married. We decided to have a small backyard BBQ all vegan wedding. To save a bit of money, I came up with the crazy idea to cook.
I also wasn’t too impressed with the vegan menus of my local caterers. This was my one chance to feed amazing vegan food to a bunch of people who normally wouldn’t give it the time of day. I finally had the chance to change negative opinions about vegan food.
We started out wanting only 50 guests. It inevitably turned into 100 guests, as weddings tend to do. Beyond Meat’s Beyond Sausage came out that summer as well and after taking one bite of it, I knew I had to serve them at my wedding.
I was absolutely blown away with how incredible they were and I knew that my guests would be too. These would help to show people that vegan food isn’t bland, boring rabbit food.
I should state that this is not a sponsored post. I just love Beyond Meat and I think that they are doing incredible things to help the animals and the planet. By making such realistic plant-based foods that mimic animal products, they are helping give people delicious alternatives to foods that they grew up on and can’t quite seem to shake.
People LOVED the sausages. It turned out to be the hottest day of that summer. Since my wedding was outside, my 100 person guest list quickly dwindled to about 75. You can probably tell where this is going by now. It’s almost six months later and I’m just now eating my last package of these sausages.
I decided to try out this lovely red beans and rice dish with the Beyond sausage. Their hot Italian is the perfect fit. If you can’t find these sausages, you can also use Field Roast or Tofurky. They are easy to find at most grocery stores.
I first made these red beans and rice about a year ago and have been tweaking the recipe every time I make it. After a year of testing, I finally perfected this recipe.
My favorite part when cooking this dish is seeing all the beautiful colors while sautéing the bell pepper, celery and red onion. Aren’t plants so beautiful? I’m always mesmerized by their rich colors.
Cilantro isn’t traditionally in New Orleans red beans and rice. You will find it in Dominican red beans and rice though. The addition of fresh cilantro plays really well off of the smoky, earthy beans.
I also wait until the beans are cooked to add the salt since adding the salt too early slows the cooking of the beans down. Adding it at the end also makes it so you don’t have to add as much.
This is a great dish to have for a dinner party, or to bring to a potluck. You only have to bring two pans, one for the beans and one for the rice, and it feeds a lot of people. I brought this to my annual family Christmas potluck. My dad is the oldest of twelve siblings, so we have to rent out a school gymnasium for our 80-100 family members. Now you see why it was so hard to keep my guest list to 50?
Give this recipe a whirl and let me know in the comments below how you liked it, or if you have any questions.