Recipes on October 24, 2011 by

Meatless Mondays: Red Beans & Rice {Giveaway}

For the last few months, we’ve been featuring a meatless recipe every Monday in honor of Meatless Mondays, the campaign to encourage eating vegetarian one day a week for health, the environment and the bottom line. Today is officially “Food Day,” which according to the official website, is a  celebration and rallying cry for healthy, affordable and sustainably produced food. In honor of Food Day, we wanted to share a great resource, a great recipe and offer a great giveaway!

First, a great resource:

The folks over at the Kitchen Table Cooking School got in touch with us recently and it came to light that they offer cooking classes around Meatless Monday. Each class has a theme- from regional cuisine to holiday celebrations- and demonstrates several dishes  with tips and tricks for adding Meatless Monday to your routine. Now, this is only really convenient for some folks that live near the school in Greenwood, Colorado, BUT I would bet there is a cooking school in your area that features vegetarian classes. Find it and take one to expand your meatless repertoire or just inject some new life into your meals.

Second, a great recipe:

The Kitchen Table Cooking School loves this recipe and so do we! If you don’t have Textured Vegetable Protein (TVP or TSP) handy, or simply don’t want to use it, you can leave it out or substitute with meatless crumbles, soyrizo or other vegetarian meat substitutes. Additionally, if you want to use canned beans instead of dried beans, go right ahead- approx 3-4 cups of beans will do the trick.

Red Beans & Rice
  • 2 cups Small Red Beans
  • 1 large Onion, chopped
  • 6 large cloves Garlic, smashed
  • 2 quarts boiling Water
  • 2 cups TVP (Textured Vegetable Protein)
  • 3 Tbsp Chili Powder
  • 1 Tbsp Cumin
  • 1 cup Brown Rice (Basmati or Short Grain)
  • 2 cups Water
  • 1 tsp Salt


Overnight in 6 cups of water, soak 2 cups dried Red beans, Kidney or Pinto beans. Drain and rinse well.

Cook soaked beans in kettle with onion, garlic and boiling water. After beans have cooked 45 minutes, add TVP, Chili Powder and Cumin. Continue cooking beans until tender, 20-40 minutes. Most of the liquid should have cooked into the beans and TVP. Taste and add salt.

Meanwhile, cook brown rice according to package directions. Mix the cooked rice and beans then taste, add a pinch of cayenne or hot sauce if desired. Serves 10.


To help make Meatless Mondays even easier, we want to give one lucky reader a copy of The Vegan Table by Colleen Patrick-Goudreau. This book has over 200 amazing vegan recipes for every guest and every occasion. It’s one of our favorites! Not only does it have loads of tips for eating vegan, but it has nutritional info for each recipe (yay!) and full-color photos (double-yay!).

We’re trying a new giveaway application, so here’s what you need to do to enter- tell us in the comments on this blog post why you participate in Meatless Mondays. Be sure to click on the “I did this” button below in the app- that will enter you into our giveaway. If you don’t participate, tell us what challenges you about Meatless Mondays. Who knows? Maybe someone will have some good suggestions.


Mary says:

I feel healthier when I don’t consume meat!! It also sets a good stage for the rest of the week!!!

Hi Mary! Thanks for entering- we’re trying a new app for making giveaways easier- so be sure to click on the link above that says “I did this” and be entered into the giveaway. I’ll change our directions now so it’s not confusing.

I participate because I’m vegan and every day is meatless! Compassion, the environment, and health are all great reasons to go meatless.

Libby M says:

We eat meatless everyday at our house. Both my husband and I feel that no animal needs to die in order for us to enjoy a meal. With so many great meal options out there, we never go hungry, and everything is tasty!

Cynthia says:

I don’t eat meat, but my husband did meatleass Mondays up until he decided to try eating vegan a couple months ago. Since then, he has lost 15 pounds and his blood pressure improved dramatically! I look forward to cooking from Ms. Patrick-Goudreau’s book as well as trying this recipe!

Meghan says:

I participate in “Meatless Mondays” every day! I have been dairy and egg free for a few years in order to control food allergies, but after some amazing documentaries and books (and marrying a vegan) – I decided to make the switch to meatless as well. Now, as a pregnant vegan, I feel confident with my choice – but could always use a new cookbook for new high-protein vegan recipes!

Michelle says:

I am currently working hard to remove eggs and dairy from my diet. I do not eat meat as I find that it just sits in my gut and I find that I barely tolerate most other animal products in moderation, hence the vegan goal. I absolutely love Collen’s books, particularly one of her more recent ones filled with amazing stories about rescued animals and such.

Karen Lyles says:

I saw the movie Fork Over Knives and became a convert. I also read The China Study. This makes ultimate sense to me. I’m a nurse and have had lots of nutrition classes. The movie and book changed my world view.

Ann says:

Im vegan so this is everyday! I feel better, my health is better, my food tastes better.

Diane Krstulovich says:

I’m a professionally trained chef, formerly specializing in French and New Orleans cuisines! What a shock when I encountered my own health problems. Forks over Knives set me on a new path. Always looking for new vegan ideas to replace my unhealthy old ways!

sommer says:

i recently found out my blood type. I am supposed to be vegetarian and am scared out of my wits.
i have been a meat eater my entire life and now i don’t know where to start.
This book would be very helpful to start me off on the right track.

thanks for considering me.

Amy L says:

We’re trying to eat less meat, and more “healthfully” in general to help me to lower my cholesterol.

Jill Swank says:

To make sure I start every week off in a clean healthy way. Letting my body reset its self with easy to process foods. I like the challenge of going out of my norm.

Jennifer Meyer says:

I’m a veggie girl in a family of carnivores. Meatless Mondays are a way to get them to see how good meatless eating can be!

Cindy Honeycutt says:

We do meatless Mondays for several reasons:
First, it’s healthier and there are alternate proteins, and second, the price of meat is high and I like saving on my grocery bill. Saving money and eating healthier, it’s a hard combination to beat!

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