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Indulge in Flavorful vegetarian red beans and rice recipe. Whether you prefer a smoky rendition with aromatic spices and bell peppers or a simpler version with celery and Cajun seasoning, these dishes promise satisfaction. Elevate your culinary journey with wholesome ingredients and delightful flavors. Enjoy a culinary adventure.
discussing about the veg red beans recipe lets have a short look on the homemade vegetarian baked beans recipes
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (15 ounces) red beans, drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Rinse the rice. Put the rice and vegetable broth in a saucepan. After bringing it to a boil, lower the heat to a simmer, cover, and cook for 18 to 20 minutes until the rice is soft and the liquid has been absorbed. Take it off the heat and leave it covered for five minutes.
Heat the olive oil in a large pan over medium heat while the rice cooks. Add the chopped bell pepper, minced garlic, and onion. Sauté for approximately five minutes or until veggies are tender
Add the cayenne pepper and smoked paprika, and rinse and drain the red beans. Cook for two to three minutes more to allow flavors to mingle. To taste, add salt and pepper for seasoning.
Top the cooked rice with a mixture of smoky red beans. If desired, garnish with freshly chopped parsley. Savor the delicious vegetarian red beans and rice dish with a pleasant touch of smoky paprika.
A medium-sized pot must be heated over medium heat with one tablespoon of olive oil. Add the celery, bell peppers, and finely chopped onions. After around 5 minutes of sautéing, the onions should be transparent. Cook for a further minute after adding the minced garlic.
Pour in chopped tomatoes, vegetable broth, Cajun seasoning, paprika, thyme, and a dash of cayenne pepper for some kick. You may also add a can of rinsed and drained red kidney beans. Make sure to mix each component thoroughly.
After bringing the mixture to a boil, turn down the heat. Cover the saucepan and boil the beans for 20 to 25 minutes to let the flavors combine and the beans soften.
In the meantime, prepare white rice per the directions on the package.
When the beans are soft, remove the pot’s lid and use a spoon to mash some of them to thicken the mixture. If needed, adjust the seasoning by tasting it.
Add chopped green onions and fresh parsley to the red beans and serve them over the cooked rice. Savor this tasty and filling vegetarian take on red beans & rice!
- 1 cup long-grain brown rice
- 1 can (15 oz) red beans, drained and rinsed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 bell pepper, diced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper to taste
- Sliced green onions for garnish
- Cook brown rice according to package instructions and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic, chopped onion, and diced bell pepper. Sauté until vegetables are softened, about 5 minutes.
- Stir in the drained and rinsed red beans, smoked paprika, dried thyme, and cayenne pepper (if using). Cook for an additional 5 minutes, allowing the flavors to meld together.
- Add cooked rice to the skillet and mix well to combine—season with salt and black pepper to taste.
- Garnish with sliced green onions before serving.
- Serve hot and enjoy this delicious and healthy vegan red beans and rice dish!
1 cup quinoa, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 bell pepper, diced
one zucchini, diced
one can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
2 tablespoons chili powder
1 teaspoon cumin
Salt and pepper to taste
In a large pot, heat olive oil over medium heat. Add onion, garlic, bell pepper, and zucchini. Cook until vegetables are softened, about 5 minutes.
Stir in quinoa, vegetable broth, black beans, kidney beans, diced tomatoes, chili powder, and cumin.
Bring to a simmer, cover, and cook for 20-25 minutes until the quinoa is cooked and the chili has thickened.
Season with salt and pepper to taste. Serve hot, garnished with cilantro or avocado if desired.
lets have the best recipe from our vegetarian red beans and rice recipe collection
1 block extra-firm tofu, pressed and cubed
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons vegetable oil
2 cups mixed vegetables (broccoli, bell peppers, carrots, snap peas)
3 cloves garlic, minced
1 tablespoon grated ginger
Cooked rice or noodles for serving
In a bowl, toss tofu cubes with soy sauce and sesame oil. Let marinate for 15-20 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden brown on all sides. Remove tofu from the skillet and set aside.
In the same skillet, add a bit more oil if needed and stir-fry mixed vegetables until crisp-tender.
Add minced garlic and grated ginger to the skillet and cook for another minute.
Return the tofu to the skillet and toss everything together. Serve hot cooked rice or noodles.