Vegan Red Beans And Rice (Gluten-free & Oil-free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Curried red beans and rice with vegetables, tahini, and warming spices like turmeric and cumin. Bold, comforting, and full-flavored. A quick one-pot dinner that's hearty and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cloves garlic (minced)
- 1 medium red onion (chopped)
- 1 large carrot (chopped)
- 1/2 cup cabbage (chopped)
- 1 cup Basmati rice
- 2 cups plant based milk
- 2 cans red kidney beans (don't drain themn)
- 1 cup water (or veggie broth)
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp garlic granules
- 2 tbsp curry powder (or gluten-free vegan curry paste )
- 3 tbsp tamari
- 1 tbsp tahini
- 1 cup green peas
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 1085mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 949mg
- Calcium
- 304mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1085MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.