easy vegan rice and beans recipes

Easy Vegan Rice and Beans Recipes

Why Rice and Beans?
Rice and beans are a staple in many cultures around the world. They provide a perfect balance of essential amino acids, making them a complete protein source, ideal for vegans seeking nutritious meals. Plus, they’re versatile, economical, and easy to prepare. Below are some simple yet delicious vegan rice and beans recipes that you can whip up in no time.

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1. Simple Spanish Rice and Black Beans

Ingredients:

• 1 cup brown rice
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a saucepan, heat a splash of oil. Sauté the onion and garlic until fragrant.
2. Add the brown rice, cumin, and smoked paprika. Stir to combine.
3. Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 40-45 minutes or until the rice is tender.
4. Fold in the black beans and season with salt and pepper. Heat through.
5. Serve garnished with fresh cilantro and lime wedges.

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2. Creamy Coconut Rice and Pinto Beans

Ingredients:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup water
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 tsp garlic powder
• Salt to taste
• 1 lime, juiced
• Fresh cilantro for garnish

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a pot, combine coconut milk, water, and salt. Bring to a boil.
3. Add the rinsed rice. Reduce heat, cover, and simmer for 15-20 minutes until rice is cooked.
4. Stir in the pinto beans and garlic powder. Cook for an additional 5 minutes.
5. Remove from heat and mix in lime juice before serving. Garnish with cilantro.

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3. Spicy Chickpea Rice Bowl

Ingredients:

• 1 cup quinoa or brown rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 2 tsp chili powder
• 1 tsp cumin
• ½ tsp cayenne pepper
• Salt and pepper to taste
• Avocado, diced (for topping)
• Salsa (for serving)

Instructions:

1. Cook quinoa or brown rice according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add chickpeas and season with chili powder, cumin, cayenne, salt, and pepper.
3. Sauté for 5-7 minutes until crispy.
4. Assemble bowls with quinoa or rice at the base, topped with spicy chickpeas and diced avocado. Serve with salsa.

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4. Lemon Herb Rice and White Beans

Ingredients:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1 can (15 oz) white beans (cannellini or navy), drained
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 tsp thyme
• Salt and black pepper to taste
• Lemon zest for garnish

Instructions:

1. In a pot, bring vegetable broth to a boil, add basmati rice, and reduce to a low simmer. Cover and cook for 15 minutes.
2. Once cooked, fluff rice with a fork and stir in white beans, lemon juice, oregano, thyme, salt, and pepper.
3. Heat through and serve garnished with lemon zest.

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5. Curried Coconut Lentils with Rice

Ingredients:

• 1 cup brown rice
• 2 cups water
• 1 can (14 oz) coconut milk
• 1 cup red lentils
• 2 tbsp curry powder
• 1 small onion, diced
• 1 clove garlic, minced
• 1-inch piece ginger, grated
• Salt to taste
• Fresh parsley for garnish

Instructions:

1. Cook brown rice according to package instructions.
2. In a separate pot, sauté onion, garlic, and ginger until soft. Add curry powder and stir for 1 minute.
3. Add lentils, coconut milk, and salt. Bring to a boil, then simmer until lentils are tender (about 15-20 minutes).
4. Serve lentils over rice and garnish with fresh parsley.

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6. Mediterranean Rice and Beans Salad

Ingredients:

• 1 cup couscous or bulgur wheat
• 1 can (15 oz) black beans or kidney beans, drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ¼ cup olive oil
• 3 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Prepare couscous or bulgur wheat according to package instructions.
2. In a large bowl, combine cooked grains, beans, tomatoes, cucumber, and onion.
3. Whisk olive oil, lemon juice, oregano, salt, and pepper in a small bowl; pour over the salad and toss to combine.
4. Garnish with fresh parsley before serving.

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7. One-Pot Mexican Rice and Beans

Ingredients:

• 1 cup long-grain white rice
• 1 can (15 oz) kidney beans, drained
• 1 can (14 oz) diced tomatoes with green chilis
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 2 cups vegetable broth
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. In a large pot, sauté onion and garlic until translucent.
2. Add rice, beans, diced tomatoes, cumin, chili powder, and vegetable broth. Stir to combine.
3. Bring to a boil, cover, and reduce heat. Simmer until rice is tender (about 20 minutes).
4. Season with salt and pepper, then fluff with a fork. Top with chopped green onions.

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8. Sweet Potato and Black Bean Burrito Bowl

Ingredients:

• 1 cup brown rice
• 1 medium sweet potato, cubed
• 1 can (15 oz) black beans, drained
• 1 avocado, sliced
• 1 tsp cumin
• 1 tsp paprika
• Olive oil
• Salsa for serving

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cumin, and paprika. Roast for 25-30 minutes until tender.
2. Cook brown rice according to package instructions.
3. In a bowl, layer brown rice, black beans, roasted sweet potatoes, and avocado slices. Top with salsa and serve.

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9. Thai Peanut Rice and Beans

Ingredients:

• 1 cup jasmine rice
• 1 cup snap peas or green beans
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup peanut butter
• 3 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• Chopped peanuts and cilantro for garnish

Instructions:

1. Cook jasmine rice according to package instructions.
2. In a bowl, whisk together peanut butter, soy sauce, lime juice, and maple syrup until smooth.
3. In a skillet, lightly sauté snap peas until bright green. Add chickpeas and cook until heated through.
4. Serve rice topped with sautéed peas and chickpeas, drizzled with the peanut sauce, and garnished with chopped peanuts and cilantro.

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10. Mediterranean Stuffed Peppers with Rice and Beans

Ingredients:

• 4 bell peppers (any color)
• 1 cup cooked rice (brown or white)
• 1 can (15 oz) chickpeas, drained
• 1 cup diced tomatoes
• 1 tsp Italian seasoning
• ½ cup nutritional yeast (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds. Set aside.
3. In a bowl, mix cooked rice, chickpeas, diced tomatoes, Italian seasoning, nutritional yeast, salt, and pepper.
4. Stuff the mixture into each pepper and place them upright in a baking dish. Bake for 25-30 minutes.
5. Serve hot, optionally with a side salad.

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These recipes not only offer an array of flavors and ingredients but also showcase the adaptability of rice and beans in vegan cooking. Enjoy these wholesome meals that are packed with nutrients, flavor, and excitement!