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vegan red beans and rice with tofu sausage

A black bowl filled with a stew of red beans and rice with tofu sausage crumbles, sliced scallions, and parsley.

Vegan red beans and rice with tofu sausage crumbles is decadence in a bowl, delight with every bite, and a big pot of healthy comfort.


Units Scale
  • 1 batch of tofu sausage crumbles
  • 3 - 15 oz. (400 gm.) cans of red kidney beans drained and rinsed
  • 5 cups of vegetable broth or the equivalent of water and vegetable stock cubes
  • 1 large onion, diced
  • 2, green bell peppers, diced
  • 4 stalks of celery, diced
  • 4 cloves of garlic, minced
  • 1 -2 Tbsp. chili powder (for best results, use our homemade chili powder)
  • 1 Tbsp. thyme
  • 1 Tbsp. smoked paprika
  • 2 cups of brown basmati or rice of your choice (cooked according to package directions)
  • 1 cups of scallions, thinly sliced (optional)


  1. Start the tofu crumbles first. Follow the directions here.
  2. Once the sausage is in the oven, prep all the rest of the ingredients.
  3. In a blender, combine 1 ½ cups of red beans and 5 cups of vegetable broth. Blend to break up the beans. This helps thicken and flavor the broth.
  4. Heat a pot to medium and add the onion, green pepper, and celery. Sauté the veggies for 5-8 minutes until they start to soften.
  5. Add the garlic, chili powder, thyme, and smoked paprika. Stir to coat the vegetables (about 30 seconds).
  6. Add the broth-bean puree, the rest of the kidney beans, and sausage crumbles.
  7. Bring the pot to simmering and cook for 15 – 20 minutes to combine all the flavors and allow the sauce to reduce. (note, the sausage crumbles can also be added at this time).
  8. Serve over cooked rice and garnish with sliced scallions if desired.


  • Prep and baking time accounts for making tofu sausage. You can also prepare the tofu sausage a few days in advance. If you do this, you’ll need 20 minutes to prep the red beans and 25 minutes for the cooking time.
  • It is best to store or freeze the red beans and vegan sausage separately from the rice. Rice can get mushy when you reheat it with the rest of the ingredients. Store the red beans for up to 5 days in the fridge or 3 months in the freezer.
  • Consider the time you’ll need to cook your rice. You may want to start it before cooking the red beans. Refer to the package directions before finalizing your cooking plans.
  • If you substitute tempeh for the tofu, follow our instructions on how to make perfect tempeh crumbles

Keywords: vegan red beans and rice