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Skillet Vegetarian Sausage with Red Beans and Rice Recipe

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4 from 66 reviews

This Skillet Vegetarian Sausage with Red Beans and Rice is a hearty, flavorful, and satisfying one-pan meal that combines savory plant-based sausage with aromatic vegetables, bold Cajun spices, tender red beans, and fluffy white rice. Perfect for a quick weeknight dinner, this recipe delivers classic Creole-inspired flavors with a vegetarian twist, offering a delicious and wholesome meal for the whole family.

Ingredients

Sausage

  • 2-4 vegetarian sausage links, depending on preference

Vegetables & Aromatics

  • 1 cup small diced celery
  • 1 cup small diced green bell pepper (about one extra large or two smaller peppers)
  • 1 small white onion, diced
  • 3-4 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons thinly sliced green onion (plus more for garnish)

Spices & Seasonings

  • 2 teaspoons creole or cajun seasoning
  • 1 teaspoon smoked paprika
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried ground sage
  • Salt and pepper, to taste
  • Cayenne pepper, to taste (for extra heat)

Main Ingredients

  • 2 (15 oz) cans dark red kidney beans, drained and rinsed
  • 2 cups cooked white rice (or grain of choice)

Other

  • Olive oil (about 3 teaspoons total)
  • Optional: plain Greek yogurt, fresh lemon (or lime) wedges, and sliced avocado for serving

Instructions

  1. Cook the sausage: Thinly slice the plant-based sausages into small rounds. Heat a large pan over medium heat and add 2 teaspoons olive oil. Add the sliced sausage and cook until both sides are browned and crispy, about 5-7 minutes. Once cooked, remove the sausage from the pan and set aside.
  2. Sauté the vegetables: In the same pan, add 1 tablespoon olive oil. Add the diced celery, onion, and green bell pepper along with a pinch of salt to help soften the vegetables. Cook over medium-high heat until the vegetables are softened and browned, about 10-12 minutes. Add the minced garlic and chopped fresh parsley, cooking for an additional 2-3 minutes until the garlic is fragrant.
  3. Add spices and combine: Stir in the creole seasoning, smoked paprika, sweet paprika, dried thyme, sage, and oregano. Cook for 1-2 minutes to release the spices’ flavors. Then add the drained red beans and cooked rice. Mix all the ingredients thoroughly and carefully fold in the cooked sausage. Allow the mixture to cook together in the pan for about 5 more minutes, letting the rice brown slightly on the bottom for extra flavor.
  4. Finish and serve: Remove the pan from heat and stir in 2 tablespoons of thinly sliced green onions. Season with salt and cayenne pepper to taste. Serve hot with optional sides of plain Greek yogurt, fresh lemon or lime wedges, sliced avocado, and extra green onions for garnish.

Notes

  • For extra depth of flavor, consider using smoked vegetarian sausage if available.
  • You can substitute white rice with brown rice, quinoa, or any grain of your choice for a different texture and nutritional profile.
  • If you prefer less heat, omit cayenne pepper or use it sparingly.
  • The dish can be made spicier by increasing the creole seasoning or adding hot sauce when serving.
  • Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in a skillet or microwave.

Find it online: https://justsosavory.com/skillet-vegetarian-sausage-with-red-beans-and-rice-recipe/