Last Updated on September 26, 2024 by Christin Gillespie

This healthy Vegan Red Beans & Cauliflower Rice recipe is a filling, healthy, & spicy Cajun dish with a plant-based twist. Sautéed veggies, as well as kidney beans get coated in smoky spices, and paired perfectly with fiber-filled cauliflower rice. It’s the perfect vegan comfort food weeknight meal that is great for leftovers!

Vegan Red Beans & Cauliflower Rice recipe, with a spoon in it, sitting on a cutting board.

Thick, hearty, & with a Louisiana kick. This Vegan Red Beans & Cauliflower Rice recipe is all that and then some. While I’m not from Louisiana, I’ve seen the iconic comfort food dish around, so I had to do a vegan version.

If you’re unfamiliar with the Louisiana meal, it’s most traditionally made with red beans, sausage, spices, and veggies.

While we’re changing it up slightly, as we’re removing the sausage and swapping the butter rice for cauliflower rice, every bite is full of flavor.

Not only is this vegan Cajun comfort food recipe a more nutritious option, but it’s super easy and simple to make, making it great for leftovers!

Why You’ll Love This Vegan Red Beans & Rice Recipe

Quick & Easy: This Vegan Red Beans & Cauliflower Rice recipe only takes about 30 minutes to make & requires about 30 minutes.
A Healthy & Vegan Twist On the Classic Cajun Dish: This vegan version is super flavorful, while created with good-for-you ingredients!
Perfect for Meal Prep: This vegan comfort food recipe stores well in the fridge, making it a great recipe to meal prep for easy dinners throughout the week.

Healthy Vegan Red Beans & Cauliflower Rice recipe, with a spoon in it, sitting on a cutting board.

Ingredients

Organic Vegetables: Yellow onion, green bell pepper, celery, and garlic, are used for this recipe!
Organic Red Kidney Beans: Red kidney beans give this dish a boost of fiber and plant protein. If you don’t have red kidney beans, sub for pinto beans.
Organic Spices: Cajun seasoning, your favorite hot sauce or cayenne, tomato paste, sea salt, & black pepper, are used to infuse this vegan Cajun comfort food recipe.
Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store.

How To Make

Sauté. Heat oil in a saucepan, add the onion, bell peppers, and celery. Sauté for 5 minutes. Add the minced garlic and cook for another minute.
Coat. Add the beans, tomato paste, hot sauce, and seasoning. Stir until well combined
Cook. Stir in the water and bring the mixture to a boil. Reduce heat to low and cook covered for 15 minutes.
Blend. For an extra-thick dish, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of soup, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together.
Serve. Divide between bowls and top with cooked cauliflower rice. Garnish with green onions, if desired. Enjoy!

Tips for Making this Vegan Cajun Recipe Perfectly

Organic Red Kidney Beans: If you don’t have red kidney beans, sub for pinto beans.
Spicy: If you’re wanting to crank up the Louisiana heat, add a few more dashes of hot sauce or cayenne pepper.
Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store.

Storing & Reheating

As mentioned above, this vegan Cajun recipe is perfect for leftovers & meal prep!

Fridge Storage. Transfer to an air-tight glass container & refrigerate for 4 – 5 days.

Reheating. To reheat, simply transfer the red beans to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.

Cajun Vegan Red Beans & Rice recipe, with a spoon in it, sitting on a cutting board.

More Vegan Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Vegan Red Beans & Cauliflower Rice

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 15
Total Time: 25
Yield: 4 1x
Category: Main Dish
Method: Stovetop
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

1 yellow onion, chopped
1 green bell pepper, chopped
2 celery stalks, chopped
2 garlic cloves, minced
1 (15-oz) can red kidney beans
1 tsp cajun seasoning
1 tsp hot sauce or ½ tsp cayenne pepper
1 tbsp tomato paste
Sea salt & black pepper, to taste
1 cup spring water, plus more

SERVINGS

Cooked cauliflower rice
Green onions

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Instructions

Sauté. Heat oil in a saucepan, add the onion, bell peppers, and celery. Sauté for 5 minutes. Add the minced garlic and cook for another minute.
Coat. Add the beans, tomato paste, hot sauce, and seasonings. Stir until well combined.
Cook. Stir in the water and bring the mixture to a boil. Reduce heat to low and cook covered for 15 minutes.
Blend. For an extra-thick dish, pulse with an immersion blender in the pot a couple times. You can also remove a few scoops of soup, and add it to a high-speed blender. Blend until smooth then pour back into the pot and mix together.
Serve. Divide between bowls and top with cooked cauliflower rice. Garnish with green onions, if desired. Enjoy!

Notes

Organic Red Kidney Beans: If you don’t have red kidney beans, sub for pinto beans.

Spicy: If you’re wanting to crank up the Louisiana heat, add a few more dashes of hot sauce or cayenne pepper.

Organic Cauliflower Rice: We’ll be using cauliflower rice instead of regular rice. Cauliflower rice isn’t technically rice, but it looks like rice. You can find organic pre-made cauliflower rice at your local health foods store.

Storing Reheating: Transfer to an air-tight glass container & refrigerate for 4 – 5 days. To reheat, simply transfer the red beans to a large pot on the stovetop over medium heat, adding a little extra water or broth as needed until warm.