Slow Cooker Vegan Red Beans & Rice

6 steps

• Turn the slow cooker on high and set for 4 hours. Rinse and drain the brown rice.
• Place the brown rice, water, and vegetable broth in the slow cooker.
• Heat canola oil on medium heat in a large nonstick skillet. Add onion, sweet peppers, celery, and mushrooms and saute for 7 minutes.
• Add Cajun seasoning, paprika, thyme, and salt to the skillet and saute for another 1 minute. Add mixture to the slow cooker along with the hot sauce.
• Rinse and drain one 15.5 oz (440 g) can of kidney beans and add to the slow cooker.
• When the cooking cycle is completed, add the chopped fresh parsley and stir.

This recipe makes about 5 1/3 cups. Each serving is about 1 1/3 cups.

Tips:
You can save prep time by using prechopped frozen onions and sweet peppers - no need to thaw before sauteing.

Try finding salt-free Cajun seasoning online if you cannot find it at your local grocery store.

Tabasco Brand Pepper Sauce is excellent in this recipe, but any hot sauce will work well.

If you prefer to exclude rice, delete the rice and water from this recipe to update the nutritional analysis.

For additional flavor and protein without a lot of time, try packaged vegan sausage with this recipe.