Vegan Mardi Gras Cajun Red Beans and Rice

Cajun Red Beans

1 Package Rancho Gordo Red Beans

1 Kombu

6 Cloves Garlic minced

1/2 Small Onion minced

1 Celery Stalk minced

1 Red Bell Pepper diced

1 Package Maitake Mushrooms

1/2 tbs. Smoked Paprika

1/2 Tbs. Fresh Thyme minced

1/2 Tbs. Oregano

1/2 Tbs. Sea Salt or to your preference



Soak beans overnight, drain and rinse.  Add Kombu to eliminate gasses and adding more minerals to the beans.  Cover with water in large stockpot, bring to a boil.  Medium boil for approximately one hour, checking for doneness.

In separate Iron skillet, Saute Onion, Garlic, Add Mushrooms until slightly browned, splash with Madeira, and reduce, add peppers and celery, add spices.

In separate pan have veggie stock ready, used Organic Better Than Bouillon Concentrate, just add water to the bullion and chopped Leek* leftover in fridge for extra flavor.

Drain 1/2 of the water from the beans and add stock and veggies, simmer until flavors have marry.


Brown rice, Bring 2 cups water to a boil, add 1 cup rice, bring to a boil, reduce heat to low and simmer for approx. 20 minutes.

BBQ Seitan

1 package Upton Natural Seitan

bbq sauce from welovejam

Marinate in glass pan seitan in bbq sauce for at least an hour.  In a cast iron skillet, add EVOO to coat pan, garlic, and add seitan browning both sides, adding more sauce as needed.

To serve in bowls, add the beans and top with rice, and seitan.

Loved this dish, reminded me of my southern roots, and it was actually coincidental with the holiday, did not plan it at all had the beans soaking and the day of the Mardi Gras, said that’s it I’ll make Cajun beans!   These Rancho Gordo beans are a specialty item and you can order online.  They are extremely tasty.   Most of my recipes are gluten-free, but with a teenager at home added the bbq seitan!
Hope you enjoy this recipe, as much as we did, and the leftovers the next day are even better!   Enjoy!




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