Get the Recipe: Vegan Red Beans And Rice (Gluten-free & Oil-free)
Delicious curried vegan red beans and rice, made using simple, budget-friendly pantry ingredients. This dish is full of bold flavours and is an ideal meal prep option, as well as perfect for a comforting dinner. Gluten-free oil-free, ready in less than 30 minutes in just one pot.
Ingredients
- 2 cloves garlic, minced
- 1 medium red onion, chopped
- 1 large carrot, chopped
- 1/2 cup cabbage, chopped
- 1 cup Basmati rice
- 2 cups plant based milk
- 2 cans red kidney beans, don't drain themn
- 1 cup water, or veggie broth
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garlic granules
- 2 tbsp curry powder, or gluten-free vegan curry paste
- 3 tbsp tamari
- 1 tbsp tahini
- 1 cup green peas
Equipment
- Non-stick saucepan
Instructions
- Add the garlic, onion, and around 1/4 cup water to a non-stick saucepan. Sauté for 2-3 minutes, to soften.
- Add the carrot and cabbage, and sauté for around a minute.
- Add the rice, plant based milk, red kidney beans, cumin, turmeric, garlic granules and curry powder. Stir to combine, then pour in the water/veggie broth.
- Simmer, uncovered, for around 20 minutes, stirring frequently, until most of the liquid had been absorbed. Around 10 minutes into the cooking process, stir in the tamari, tahini and green peas.
- Serve immediately with garnishes of your choice.
Video
Calories: 285kcal, Carbohydrates: 53g, Protein: 9g, Fat: 5g, Saturated Fat: 1g, Sodium: 944mg, Potassium: 377mg, Fiber: 5g, Sugar: 5g, Vitamin A: 3314IU, Vitamin C: 22mg, Calcium: 217mg, Iron: 3mg