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Vegan Zesty Black Beans and Rice

Vegan seasoned black beans over brown rice
Course: Lunch or Dinner, Main Course
Cuisine: Southwest
Servings: 4
Calories: 261kcal

Ingredients

  • 4 cups cooked rice I often mix brown and white rice.
  • 1 medium onion chopped
  • 1/2 red bell pepper chopped
  • 3/4 cups dried texturized vegetable protein chunks
  • 1 tablespoon vegan chicken seasoning I use McKay's
  • 1/4 teaspoon cayenne pepper
  • juice of one lime
  • 1 teaspoon salt or to taste
  • 1/4 cup fresh cilantro chopped
  • 2 cans black beans total 30 ounces

Instructions

  • Prepare and cook your rice. Set aside.
  • Place your TVP (texturized vegetable proteichunks in a bowl of warm water and allow to soak for at least 5 minutes.
  • Saute chopped onion and bell pepper in a few tablespoons of water until onion is nearly clear.
  • Drain your soaked TVP, and add it to your saucepan with the cooked onion and bell pepper. Add vegan chicken seasoning, lime juice, salt, and cayenne and cook the TVP on medium-high heat for about 1-2 minutes. This allows the TVP to absorb some flavor before the beans are added.
  • Add black beans and chopped fresh cilantro.
  • Serve hot over rice. Top with lettuce, Daiya cheese, or vegan sour cream, if desired.

Notes

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Nutrition

Calories: 261kcal | Carbohydrates: 49g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 587mg | Potassium: 127mg | Fiber: 2g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 21.3mg | Calcium: 80mg | Iron: 1mg