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MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018. To date, we have lost over 250 pounds combined and we aren’t done yet! Read Our Story
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Brian has always loved Cajun food. Growing up, his mom’s red beans and rice was one of his favorite meals. When we made the switch to a whole food, plant-based diet, this was one of the first dishes Brian wanted to recreate!
Brian has always been quite the spice collector, and when we took a trip to New Orleans last August, he was on the lookout for a salt-free Cajun Seasoning. We picked up some of Andy Roo’s Red Bean Creole Seasoning and Brian started experimenting!
Although he is still working on developing a more traditional style red beans and rice recipe, Brian loves making this quick version! It makes a great last minute meal and requires a very short list of ingredients. For this version, he decided to swap the rice for a riced vegetable blend, but you could always swap in brown rice or even create a mixture of brown rice and riced veggies.
Brian's Quick Red Beans & Riced Veggies
by Krocks In The Kitchen
Ingredients
- – 1 x 16oz Bag of Riced Vegetables (riced cauliflower or a blend of riced veggies)
- – 1 x 15.5oz Can of No-Salt Added Kidney Beans (including liquid; do not rinse)
- – 1 Tbsp (= 3 tsp) of Creole or Cajun Seasoning (We use 2 tsp of Andy Roo’s Red Bean Creole Seasoning + 1 tsp Salt-Free Cajun Seasoning from North Market Spices, but you can substitute any combination of your favorite Creole or Cajun seasonings and adjust to your taste!)
Directions
- Add the full can of kidney beans (including liquid – do NOT rinse) to a small pot on medium heat. While it is heating up, stir in 1 Tbsp (3 tsp total) of your Creole/Cajun seasonings. Bring to a boil, stirring occasionally.
- While the beans heat up, add a full bag of riced vegetables to another small pot on medium heat. Cover and let steam, stirring occasionally to prevent sticking. (Optional: You can add a pinch of salt to the riced veggies to add some flavor and draw out more water.)
- Once the beans are boiling, reduce to a simmer and let the riced vegetables continue cooking while still covered.
- Once the riced vegetables are cooked to your liking, remove the lid and let the water evaporate for 1-2 minutes. After that, turn off the heat and let it cool down a bit.
- The beans will be quite spicy, but it will balance out once paired with the riced veggies since they are pretty bland without seasoning.
- Add the riced vegetables to a bowl and cover with your red beans and enjoy! Serves two people, one hungry Brian or 20 Peef bears.
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Andy Roo’s Salt-Free Red Bean Creole Seasoning, 4 Ounce Shaker365 by Whole Foods Market, Canned Beans, Dark Red Kidney (No Salt Added), 15.5 Ounce
Can’t wait to try this recipe, I love all things spicy and Cajun! Your transformation is amazing, and your simple recipes are perfect – few ingredients, canned no sodium beans, frozen veggies. My kind of plant based cooking! Bon appetit!
You both look so small!
Thank you Aubrey! We try to keep it simple so it’s easy to stick to! Let us know if you try it out!
Guys,
I just discovered your videos on Youtube yesterday. I LOVE your videos! I just went WFPB myself two months ago. Have lost about 8 lbs. so far, but feel SO MUCH better! I currently weigh 250, and want to get down to around 210. Now my challege is to find great tasting recipes. A number of recipes I’ve tried that are SOS-free, to me are pretty bland. Brian, I think you may be like me. I LOVE spicy food. My mission now is to find WFPB recipes that make my taste buds do a happy dance over. So I want to encourage you guys to keep producing short videos about any dishes you discover that will bring joy to my taste buds. Keep up the great work. You guys are very inspiring!
Bruce
Hi Bruce! Thanks for watching and commenting! Brian loves to experiment with all of his spices 😀 We will definitely be posting a ton more in the future!
I was sad to find out the riced vegetables medley has been discontinued by Trader Joe’s!
Oh no!! That is not good. Brian also makes this with just the riced cauliflower and it is still super tasty 🙂
I just made this for lunch and Oh. My. Gosh! It’s great! I actually added some okra and half a can of diced tomatoes and a little bit of corn and it is scrump! Thank you for sharing your journey. My husband and I have already learned so much and been inspired on our own journey and we just discovered your channel last week!
Thank you for letting us know Amy! Glad you enjoyed it 🙂
One more recipe for me to try. Thanks Krocks!
Looks great! I am definitely going to try it tomorrow!
Reviewing the recipe this after listening to the “I’m Losing It” Podcast, episode Q&A: Brian answers your questions – Part 1. For your YouTube channel, have you considered watching an older recipe video, like this one, and commenting while you watch? Like giving more background to the video, what/if you do anything differently when you make it…
Interesting idea!!
This is absolutely delicious! It was super easy. I was afraid it would be too spicy for me but the cauliflower/veggie rice balanced it out perfectly. This is my next staple meal! Thanks for the amazing recipe Jessica and Brian!
Very tasty and easy.
Perfect for Saturday lunch after my workout.
I also tried it with leftover chipotle chili in adobo sauce that I had.
I tried this today for a quick lunch. I just microwaved the beans and used green giant riced veggies. I loved it! It had a lot more flavor than I expected and a small bowl filled me up. I will be making this on a regular basis for my lunches or snacks. It is probably even better when prepared as instructed, but I need the convenience lol. Thank you!