Soulful Vegan Red Beans and Rice with Smoked Andouille-Style Sausage
A hearty vegan take on classic red beans and rice featuring smoky plant-based sausage and aromatic Creole spices. This american-inspired vegan (vegan) ready in about 95 minutes pairs olive oil, medium, diced yellow onion, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup, soaked overnight and drained dried red kidney beans
- 2 tbsp olive oil
- 8 oz, sliced into 1/2-inch rounds vegan andouille-style sausage
- 1 medium, diced yellow onion
- 2, diced celery stalks
- 1 medium, diced green bell pepper
- 4 cloves, minced garlic cloves
- 4 cups vegetable broth
- 1 cup, canned diced tomatoes
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 3 cups cooked white rice
- 2, sliced for garnish green onions
- 1 1/2 tsp salt
- 1 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add 8 oz sliced vegan andouille-style sausage and sauté for 5 minutes until browned and fragrant.
- Step 2: Add 1 medium diced yellow onion, 2 diced celery stalks, and 1 diced green bell pepper to the pot. Cook, stirring often, for 6-7 minutes until softened.
- Step 3: Stir in 4 minced garlic cloves, 1 tsp dried thyme, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper. Cook 1 minute until fragrant.
- Step 4: Add 1 cup soaked and drained dried red kidney beans, 4 cups vegetable broth, 1 cup canned diced tomatoes, 2 bay leaves, 1 1/2 tsp salt, and 1 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 1 hour 15 minutes until beans are tender.
- Step 5: Remove bay leaves and adjust seasoning if needed. Serve the red beans over 3 cups cooked white rice and garnish with 2 sliced green onions.
Frequently asked questions
How long does Soulful Vegan Red Beans and Rice with Smoked Andouille-Style Sausage take to make?
Total time is about 95 minutes (15 min prep + 80 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Soulful Vegan Red Beans and Rice with Smoked Andouille-Style Sausage?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Soulful Vegan Red Beans and Rice with Smoked Andouille-Style Sausage?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Soulful Vegan Red Beans and Rice with Smoked Andouille-Style Sausage for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Soulful Vegan Red Beans and Rice with Smoked Andouille-Style Sausage vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
