Satchmo’s Red Beans with Rice
My tribute to the great Louis Armstrong, this plant-based dish is somewhere between dirty rice and red beans and rice, Louis’ favorite dish! Give it a try for a vegan spin on these Creole Classics!
Servings: 6 Print Recipe
For the veggie meat substitutes
- 3 veggie sausage links, cut to half moons (I like Trader Joe’s Veggie Italian Sausage)
- 8 oz ground beef substitute, frozen (I like to use Morningstar Veggie Crumbles, but use whatever your favorite ground beef substitute is)
For the rice:
- 2 ¼ cups dry white basmati rice, rinsed
- 3 cups water
For the veggies
- 4 Tbsp olive oil
- 1 medium sweet onion, chopped
- ½ green bell pepper, chopped
- ½ red bell pepper, chopped
- 3 stalks celery, cut to half moons
- 1 tsp sea salt
- 2 tsp fresh thyme, minced
For the seasonings
- ½ tsp dried thyme
- ½ tsp dried oregano
- 2 tsp sea salt
- 1/8 tsp pepper
- ½ tsp garlic powder
- ½ tsp onion salt
- 1 tsp paprika
- ½ tsp smoked paprika
- ½ cup parsley, minced, plus extra for garnish
- ½ cup scallions, chopped, plus extra for garnish
- 30 oz dark red kidney beans, drained (or 2 cans)
- ½-1 tsp lemon juice, freshly squeezed
Add the celery
Add the celery, the remaining ½ tsp sea salt, and 1 Tbsp olive oil. Cook for 6 more minutes over medium heat, then turn the heat down to medium low, and add the fresh thyme.
Cook for 9 more minutes, until the bell peppers and celery are cooked through but not mushy. Veggies are done!
Cook the veggie sausage
While the veggies cook, make the veggie sausage and crumbles. Start with the veggie sausage.
To a medium sized skillet, add the veggie sausage and 1 Tbsp olive oil. Cook over medium heat until browned, about 7 minutes. Flip on occasion to allow all sides of the sausage to brown, then set the veggie sausage aside on a plate lined with a paper towel to remove excess oil.
Cook the veggie crumbles
In the same skillet you cooked the veggie sausage, now cook the veggie crumbles. Add an additional 1 Tbsp of olive oil to the skillet with the crumbles, and cook over medium heat until cooked through and slightly browned, about 7 minutes. Flip on occasion.
Bring it altogether
Once the rice, veggies, veggie sausage, and veggie crumbles are all finished cooking, it’s time to bring it all together!
To a large mixing bowl, add the veggies, veggie sausage, and crumbles. Use your spatula to mix them together.
Add half of the rice and seasonings
Now add half of the cooked rice to the mixing bowl, followed by ¼ tsp garlic powder, ¼ tsp onion salt, ¼ tsp dried thyme, ¼ tsp dried oregano, ½ tsp paprika, and 1 tsp sea salt. Mix to combine.
Add half the beans and herbs
Add the rest!
Next add the rest of the rice, and the remaining ¼ tsp garlic powder, ¼ tsp onion salt, ¼ tsp dried thyme, ¼ tsp dried oregano, ½ tsp paprika, 1 tsp sea salt, 1/8 tsp pepper, and ½ tsp smoked paprika.
Mix to combine, then add the second half of the kidney beans, parsley, and scallions.
Mix everything until it is completely incorporated, then add ½-1 tsp freshly squeezed lemon juice. Mix again, then taste.
Adjust seasonings as desired, and serve!
This dish is a meal all by itself, but you could also serve it with or over a bed of greens.
This recipe is vegan! This recipe is gluten free, depending on the meat substitutes you use. I like to use Morningstar Veggie Crumbles here for the ground beef substitute. They are already well salted on their own, so I do not add any salt when cooking them. If you use a different veggie ground beef substitute, make sure you add salt as needed during cooking. You don’t want your veggie ground beef substitute to taste bland!