Vegan Cajun Dirty Rice & Beans

Ingredients

• 1 teaspoon Olive Oil (extra virgin preferred)
• 1 each Onion (medium, diced)
• 1 each Tomato (ripe, diced)
• 1 each Green Bell Pepper (diced)
• 1 each Jalapeno (seeds left in for heat, finely diced)
• 3 stalks Green Onion (chopped, added at the end)
• 2 links Vegan Sausage Links (Field Roast Italian style, crumbled)
• 1 cup Brown Rice (rinsed)
• 3 cups Vegetable Broth (low‑sodium)
• 1 cup Black Beans (canned, drained and rinsed)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• 1 leaf Bay Leaf
• 0.5 teaspoon Cayenne Pepper
• 1 teaspoon Salt
• 1 teaspoon Black Pepper (freshly ground if possible)

Instructions

1. Prep All Ingredients

   Dice the onion, tomato, green bell pepper, and jalapeno. Slice the green onions. Crumble the vegan sausage links into bite‑size pieces. Measure out all spices and broth.

   Time: PT10M

2. Heat Oil

   Add 1 tsp olive oil to the skillet and heat over medium heat until the oil shimmers.

   Time: PT2M

   Temperature: Medium

3. Sauté Onion and Bell Pepper

   Add the diced onion and green bell pepper to the pan. Cook, stirring occasionally, for about 10 minutes until softened and lightly caramelized.

   Time: PT10M

   Temperature: Medium

4. Add Tomato and Jalapeno

   Stir in the diced tomato and jalapeno (seeds included for heat). Cook for 2 minutes until the tomato softens.

   Time: PT2M

   Temperature: Medium

5. Season the Base

   Sprinkle garlic powder, onion powder, paprika, bay leaf, cayenne, salt, and black pepper over the vegetables. Stir well to coat evenly.

   Time: PT1M

6. Add Vegan Sausage

   Add the crumbled vegan sausage to the pan and stir for 2 minutes just to warm it through.

   Time: PT2M

   Temperature: Medium

7. Incorporate Rice

   Add the rinsed brown rice, stirring to coat the grains with the seasoned oil and vegetables.

   Time: PT1M

8. Add Broth and Simmer

   Pour in 3 cups of vegetable broth, bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and liquid is absorbed.

   Time: PT20M

   Temperature: Low

9. Finish with Beans and Green Onions

   Stir in the drained black beans and chopped green onions. Cover and let sit off heat for 5‑10 minutes to warm the beans through.

   Time: PT10M

10. Fluff and Serve

    Remove the bay leaf, fluff the rice with a fork, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

8g

Fiber

8g

Ingredient Substitutions

• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: shallot, leek
• Instead of Tomato: canned diced tomatoes (1/2 cup)
• Instead of Green Bell Pepper: red bell pepper, yellow bell pepper
• Instead of Jalapeno: serrano pepper, omit for milder version
• Instead of Green Onion: chives, scallions
• Instead of Vegan Sausage Links: any plant‑based sausage, tempeh crumbles
• Instead of Brown Rice: white rice (use 2 cups broth)
• Instead of Vegetable Broth: water + bouillon cube, homemade vegetable stock
• Instead of Black Beans: pinto beans, kidney beans
• Instead of Garlic Powder: fresh minced garlic (1 clove)
• Instead of Onion Powder: finely minced fresh onion (1 tbsp)
• Instead of Paprika: smoked paprika for extra depth
• Instead of Bay Leaf: none
• Instead of Cayenne Pepper: red pepper flakes
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Skillet or Dutch Oven
• Wooden Spoon or Spatula
• Chef's Knife
• Cutting Board
• Measuring Cups
• Measuring Spoons
• Lid for Skillet

Critical Steps — Do Not Skip

• Sauté the onion and bell pepper until fully softened (about 10 minutes).
• Maintain the correct broth‑to‑rice ratio (3 cups broth for 1 cup brown rice).
• Do not stir the rice while it is simmering; keep the lid on to trap steam.
• Add the black beans only at the end to keep them intact.

Chef Tips from the Video

• Toast the paprika briefly with the spices for a deeper smoky flavor.
• Use smoked paprika instead of regular for an authentic Cajun taste.
• Finish with a squeeze of fresh lime juice for brightness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently with a splash of broth.

Room temperature: Not recommended; refrigerate promptly after cooling.

Make-Ahead Tips

• Prepare all chopped vegetables and measured spices up to step 3 and refrigerate.
• The dish can be fully cooked, cooled, and stored; reheat on the stovetop with a splash of broth.

Frequently Asked Questions