Moe? What Time Will Dinner Be Ready? Ridiculously Easy Red Beans and Rice

Ridiculously Easy Red Beans & Rice

A Vegan Twist on a Nawlins Classic

* Inspiration: I found the weirdest thing in a kitchen cabinet the other day… TVP! 

TVP stands for Textured Vegetable Protein and is basically dehydrated defatted soy flour and is a good meat substitute because it has no fat. I had never cooked with TVP before but it caught my eye at the grocery store and i decided to give it a whirl. It ended up being a really easy and pretty delicious new house fave!

Since I had never cooked with TVP before I decided to check out the Bob’s Red Mill website for some recipe help and this Red Beans and Rice recipe was my inspiration.

Here is my limited-college-kid-kitchen version:

What You Need:

  • 2 Cans of any kind of beans you want (they dont actually have to be red- I went with Kidney Beans)
  • I Onion
  • 2 Medium Tomatoes
  • 6 Cloves of Garlic
  • 3 Cups of Water
  • 2 Cups of TVP
  • 1 Tbsp. Cumin
  • Cayenne Pepper To Taste
  • Red Pepper Flakes To Taste
  • Cajun Seasonings
  • 2 Cups Brown Rice

The Cooking:

  1. Dice the Onion, Tomatoes, and Garlic while bringing water to a boil. After the water reaches a rolling boil, add the diced veggies and let boil until tender.
  2. In a separate pot begin cooking your rice.
  3. Reduce heat and add Beans, TVP, and Seasonings. Cook for about 15 min.
  4. Mix cooked rice and beans together



One response to this post.

  1. Posted by Belinda on May 17, 2011 at 12:17 am

    Have i mentioned before how grateful i am that you post college student-friendly recipes? Because i am SO GRATEFUL.

    Your beans n’ rice look super savory! ❤ My family uses TVP sometimes because while it tastes similar to meat, it still has a delicious flavor all its own. Yum!


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