30 Minute Vegan Red Beans and Rice Recipe
Since pretty much all my meals are some form of beans and rice or beans and grain, I posited that I could probably create a pretty authentic vegan version.
Classic red beans and rice is definitely not vegan, but not a long shot to adapt. What I think of when I think of that dish is the rich brown gravy that coats everything. So I focused on creating a texture and flavor that was the same or better.
In order to do this, I used a roux. A mixture of flour and fat that thickens certain sauces.
Red beans and rice also requires heat and smokiness. Chile powers activate!
Traditional red beans and rice uses dried beans which are rehydrated in the cooking liquid. But I'm not about cooking something for 2-3 hours. So I used canned beans. They don't get to absorb the cooking liquid much, but they are smothered in the brown gravy, so all good and hours of our life not lost.
As far as I'm concerned it turned out as a really nice rendition. It's got heat, sweet and smoke. There's a thick gravy that coats everything.
Vegan Red Beans and Rice Recipe
4 celery stalks, diced
1 shallot, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeno, minced
5 cloves garlic, minced
1 can red beans, rinsed
1 dried guajillo
2 tbls soy sauce
1/4 white wine
3 cups water
2 tbls spicy mustard
1 tbl horseradish
1 tbl oregano
1 tbl paprika
2 tsps sage
2 tsps cayenne
1 tbl salt
1 tsp black pepper
3 tbl olive oil
4 tbls flour
Create the roux by whisking together the oil and flour until a golden paste is formed.
Pour in the water and whisk until a homogenous liquid is achieved.
Add remaining ingredients, except the red beans. Simmer for 15-20 minute or until your sauce reaches your preferred thickness. Keeping in mind, it thickens a bit more off the heat.
Stir often to ensure nothing is sticking to the bottom and that the mixture doesn't break.
Add the beans and simmer 5 more minutes to heat then through.
Remove the guajillo after the cooking is complete.