[vegan] creole red beans

by sj

Nothing warms the belly and nourishes the soul quite like a hot, steaming bowl of beans and rice. That’s my opinion anyway, and in my opinion, these beans are the BEST for making said hot, steaming bowl. A rich bouquet of spices and herbs, tender beans, chewy bits of tvp (or whatever meaty chewy thing you want to use) combine to create a dish that will have you going back for seconds and thirds.

creole red beans

Nothing warms the belly and nourishes the soul quite like a hot, steaming bowl of beans and rice. That’s my opinion anyway, and… dairy free [vegan] creole red beans European make it paper
yield: 8-12 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
rating 5.0/5
( 3 voted )


475g/ml | 2 cups dark vegetable broth (roasted, no beef, etc)

475g/ml | 2 cups water

9g/ 10ml | 2 tsp oil

225g | ½ lb small red beans

20g | ¼ cup + 2 Tbsp TVP granules*

50g | ¼ cup + 2 Tbsp white/yellow onion, finely chopped

50g | ¼ cup + 2 Tbsp celery, finely chopped

50g | ¼ cup + 2 Tbsp bell pepper, finely chopped

75g | ½ cup roma tomatoes, chopped

15g | 1 ½ Tbsp garlic, finely chopped

10g | 2 Tbsp fresh italian parsley, finely chopped

2.2g | 1 Tbsp aka miso (red) (sub with coconut aminos if soy free)

3.5g/ml | ¾ tsp liquid smoke (i prefer hickory)

3.8g | 1 ½ tsp mushroom granules/seasoning

7g | 2 ¼ tsp creole seasoning

0.7g | ¼ tsp black peppercorns

0.5g | 3 whole allspice berries

1g | ¼ tsp brown mustard seed

1g | ¼ tsp sweet smoked paprika

1g | ¼ tsp chipotle powder

2 whole cloves

0.7g | heaping ¼ tsp dry sage

0.6g | heaping ¼ tsp dry thyme

15g | ¼ cup dehydrated potato flakes *optional*


directions for instant pot/electric pressure cooker:

On sautee high (more) cook onion, celery, and bell pepper in oil until lightly browned

Add everything but broth, water, beans, and potato flakes, cook until tomatoes are softened

Add in broth, water, and beans, place lid on pot and set for 50 minutes High pressure and allow to release naturally

Remove lid, stir in potato flakes (if using) and set to sautee low, simmer until desired thickness and beans are tender              


directions for stovetop:

Sautee onion, celery, and bell pepper in oil over medium-high heat until lightly browned

Add everything but broth, water, beans, and potato flakes, cook until tomatoes are softened

Add in broth, water, and beans, bring to a boil, then reduce heat to simmer, cover and cook, stirring occasionally until beans are tender (around 1h30m)

Add potato flakes (if using) and simmer uncovered to desired thickness  


*you can substitute whatever non-meat you'd like to in this recipe, crumbles, tempeh, tofu, whatever your heart desires, just reduce the broth used by about 3/4 cup since TVP is dry and relatively flavorless on it's own. And obviously, if it's soy free, then don't use a soy product.

Small red beans are cooked to perfection with a mirepoix of celery, onions, and bell pepper, tomatoes are added for a little acidity and richness, aka (red) miso for umami and salt, creole seasoning to give it that southern louisiana flare, and fresh parsley to bring in some top notes and a little brightness. The real trickery here lies in the addition of TVP (or whatever meat substitute you prefer) and an assortment of flavors to mimic that of andouille sausage, bringing a whole other level to the dish. We accomplish that with some liquid smoke, mushroom granules (which you can sub with mushroom powder if need be), allspice, mustard seed, cloves, chipotle and smoked paprika powders. The finished flavor is simply amazing.

Just look at that! All that even before the beans are added, my mouth is watering now. You don’t want your vegetables TOO soft before the main cooking or else they’ll break down too quickly and increase your risk of scorching your beans. Just until they’re browned, and then just until the tomatoes soften. Got it? Good.

The beans may seem a little too wet straight after the pressure cook (or after simmering covered), adding potato flakes helps to add a little body and provides a little of the mouthfeel that adding fat would. Further simmering will quickly reduce the liquid and provide you with an exquisitely rich and thick bean … gravy? broth? liquidy nom nom stuff? Anyway, you get the idea. 

Serve this as a standalone, or over plain rice, over yellow rice, or even better, over creole rice pilaf, or fill burritos with it, or top some enchiladas, or use it on nachos….Play around, they’re delicious however you use them.

I do want to take a quick second here and talk about garnishing and how to take your food to a whole other level super SUPER easy and quick. While you CAN always just sprinkle some fresh chopped parsley, or whatever, on top why not take just a few minutes more and really make a visual impact AND a ton of flavor? What am i even talking about? When you’re prepping you’re ingredients for a dish, fine chop some extra of the vegges/herbs/whatever, then, take those and toss them with a little acid (vinegar, citrus, whatever fits the dish), oil, some salt and pepper, then garnish your dish with this! Seriously, it’s amazing what a bit of some of the raw ingredients as an impromptu salsa-esque garnish can do for your food. It adds a whole new layer of texture and flavor, helping to bring back some bright, fresh flavor that’s lost during cooking. AND it only take a minute or two. By using things already in the dish, it’s guaranteed to go with it perfectly. Give it a shot next time you’re cooking. (plus, this is a good way to use up “leftover” bits of things)

As an example, for this and the creole rice pilaf i simply chopped up some of the bell pepper and onion, minced up some parsley and basil, added a squeeze of fresh lemon, some olive oil, salt, and pepper. It seriously transforms the dishes, and it looks pretty. Always remember we eat first with our eyes. [you will remember that you will]

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