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A white bowl filled with red beans and rice with sausage, and garnished with chopped parsley.

Spicy Vegan Red Beans & Rice

This classic dish of onion, celery, green bell pepper, red beans, vegan sausage, and Cajun spices is easy to make and so hearty and filling.
4.75 from 4 votes
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Course: Entree, Main Course
Cuisine: American, Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 678kcal
Author: Linda & Alex


  • stove


  • 4 servings of basmati rice cook as directed on the package.
  • 1 tablespoon vegetable oil
  • 14 ounce package vegan sausage, thinly sliced (SEE NOTE)
  • 1 medium sweet onion diced
  • 1 green bell pepper cored and diced
  • 3 celery ribs diced
  • 4 garlic cloves minced
  • 2 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper (SEE NOTE)
  • Salt and pepper to taste
  • 3 tablespoon tomato paste
  • 45 ounce red beans, drained and rinsed
  • 3 cups no-chicken stock or vegetable broth
  • 1 teaspoon hot sauce SEE NOTE
  • 1 bay leaf
  • salt and pepper to taste
  • 4 tablespoon chopped fresh parsley leaves


  • Make the 4 servings of rice according to the instructions on the package and set aside when done.
  • In a large skillet, heat the 1 tablespoon of oil on medium-high heat. When the oil is hot, add the sausage and spread it out evenly in the pan. Flip them often and cook for approximately 7 minutes, or until they’re nicely browned and crispy on the edges. Remove from the pan and set aside. Leave the oil in the pan.
  • Add the onion, green bell pepper and celery.to the pan that you cooked the sausage in and stir often. Cook for approximately 5 to 7 minutes, or until the vegetables begin to soften and the onions begin to brown. Add the sausage back to the pan.
  • Add the garlic, 2 teaspoon paprika, 1 teaspoon dried oregano, 1 teaspoon dried thyme, ¼ teaspoon cayenne (see note), and salt and pepper to taste. Stir to combine and cook for 2 minutes.
  • Stir in the 3 tablespoon of the tomato paste until the sausage and vegetables are coated.
  • Stir in the red beans, 3 cups of no-chicken (or vegetable) stock, 1 teaspoon of hot sauce (see note), and bay leaf and stir to combine. Bring to a boil, then reduce the heat to a simmer and cook for approximately 20 minutes, or until it thickens. Stir frequently to prevent scorching on the bottom.
  • Taste and add more seasoning if necessary.
  • Serve it in a shallow bowl with the rice, and garnish with the parsley.


  • We use Beyond Meat Spicy Italian sausage or Field Roast Italian sausage.
  • If you’re not a fan of spicy food, we recommend adding a pinch of the cayenne and tasting before adding more. The same goes for the hot sauce. Add slowly until it suits your taste.
  • Store covered in the refrigerator for up to 3 days. Reheat on the stove or in a microwave.


Serving: 450g | Calories: 678kcal | Carbohydrates: 95g | Protein: 50g | Fat: 12g | Saturated Fat: 4g | Sodium: 801mg | Potassium: 1703mg | Fiber: 31g | Sugar: 8g | Vitamin A: 846IU | Vitamin C: 36mg | Calcium: 131mg | Iron: 33mg
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