Vegan Cajun Risotto is a comforting and hearty plant-based dish that brings together the creaminess of traditional Italian risotto and the bold, spicy flavors of Cajun cuisine. Made with simple pantry ingredients and vegetables, this recipe is naturally creamy without any dairy and packed with flavor. It’s perfect for weeknight dinners, meal prep, or when you want a satisfying vegan comfort food.
This risotto proves that vegan cooking can be rich, filling, and full of personality—without relying on cream, butter, or cheese.
Why You’ll Love This Vegan Cajun Risotto
- Naturally creamy thanks to arborio rice
- Bold Cajun spices add warmth and depth
- Completely dairy-free and vegan
- Easy to customize with extra vegetables
- Ideal for batch cooking and leftovers
Ingredients
To make this Vegan Cajun Risotto, you will need:
- 1 tablespoon olive oil
- 1 large red onion, finely diced
- 1 red bell pepper, diced
- 3 celery stalks, diced
- 2 tablespoons Cajun seasoning
- 1 teaspoon onion granules
- 1 teaspoon garlic granules
- 250 g (about 1¼ cups) arborio rice
- 1 can (400 g / 14 oz) chopped tomatoes
- 1 can (400 g / 14 oz) red kidney beans, drained and rinsed
- 750 ml (about 3 cups) vegetable stock, kept warm
- 1 tablespoon fresh thyme (or parsley)
- Salt and black pepper, to taste
Step-by-Step Instructions
1. Sauté the Vegetables
Heat the olive oil in a large deep pan over medium heat. Add the diced red onion, bell pepper, and celery. Cook for 4–5 minutes, stirring occasionally, until the vegetables soften and become fragrant.
2. Add the Spices
Stir in the Cajun seasoning, onion granules, and garlic granules. Cook for about 1 minute, stirring constantly, to allow the spices to release their aromas.
3. Toast the Rice
Add the arborio rice to the pan. Stir continuously for 1–2 minutes so the rice becomes lightly toasted and fully coated with the spices and oil.
4. Add Tomatoes and Beans
Pour in the chopped tomatoes and add the red kidney beans. Stir well, then add half of the warm vegetable stock. Bring to a gentle simmer.
5. Cook the Risotto
Let the risotto cook gently, stirring often, until most of the liquid has been absorbed. Add the remaining vegetable stock and continue cooking, stirring regularly, until the rice is tender but still slightly firm (al dente) and the texture is creamy.
6. Finish and Serve
Stir in the fresh thyme. Taste and adjust seasoning with salt and black pepper if needed. Serve immediately while hot and creamy.
Serving Suggestions
- Serve on its own as a complete meal
- Pair with a fresh green salad
- Top with chopped herbs or nutritional yeast for extra flavor
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Reheating: Reheat gently on the stove or in the microwave. Add a splash of water or vegetable stock if the risotto has thickened.
- Freezing: This risotto can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful Tips
- Do not rinse the arborio rice—its starch is essential for a creamy risotto
- Stir frequently to prevent sticking and ensure even cooking
- Add vegetables like mushrooms, peas, or zucchini for variation
- Adjust the Cajun seasoning to control the level of spice
Final Thoughts
Vegan Cajun Risotto is a perfect example of how simple ingredients can create a bold, comforting, and nourishing dish. Creamy, spicy, and deeply satisfying, it’s a must-try recipe for anyone exploring plant-based meals or looking to add more flavor to their vegan cooking.