Mom's Best Recipes
Recipe

Vegan Gallo Pinto

Costa Rica inspired rice and beans, made extra cozy with a creamy, garlicky sauce and crisp-edged rice. Weeknight-friendly, meal-prep perfect, and big on bright, savory flavor.

Author By Matt Campbell
4.8
A bowl of vegan gallo pinto with black beans, fluffy rice, cilantro, and lime wedges on a wooden table
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Gallo pinto is one of those dishes that proves comfort food does not need to be complicated. It is rice and beans, yes, but also the way the grains pick up a little color, the way the beans turn creamy around the edges, and the way a splash of something tangy makes the whole bowl feel awake.

This version keeps the spirit of the classic Costa Rican staple while staying totally vegan and a little extra weeknight-friendly. Two quick notes before we cook: for that signature spotted look, we keep a little of the bean liquid (that dark, starchy goodness). And while traditional gallo pinto leans on Salsa Lizano and bean broth, this recipe adds a small pour of coconut milk as a cozy, Caribbean-leaning twist. The result is gently spiced, glossy, and the kind of meal you can eat straight from the pan while standing at the stove. No judgment. That is the chef’s portion.

A skillet of vegan gallo pinto cooking with rice, black beans, onions, and bell pepper

Why It Works

  • Creamy, not heavy: Coconut milk plus a little bean liquid makes a silky coating that clings to every grain of rice.
  • Crisp edges, tender center: We let the rice sit so it gets those golden bits that taste like you know what you are doing.
  • Big flavor from pantry staples: Cumin, garlic, and a simple soy plus vinegar stand-in for the usual savory sauce.
  • Perfect for leftovers: It reheats like a champ and somehow tastes even better the next day.

Pairs Well With

  • A plate of sliced ripe plantains pan-seared until golden

    Sweet Plantains

  • A simple avocado and tomato salad with lime in a small bowl

    Avocado Tomato Salad

  • A small bowl of fresh pico de gallo with cilantro and jalapeno

    Quick Pico de Gallo

  • A mug of hot coffee next to a plate of fresh fruit

    Strong Coffee and Fresh Fruit

Storage Tips

Cool fast, store smart: Spread leftovers on a plate for 5 to 10 minutes so steam can escape, then transfer to an airtight container.

  • Fridge: Store up to 4 days.
  • Freezer: Freeze up to 2 months. Press into a flat layer in a freezer bag so it thaws quickly.

Reheat tips: Warm in a skillet over medium heat with a splash of water, broth, or reserved bean liquid. Stir, then let it sit for a minute to bring back those crisp edges. Microwave works too, but the skillet brings the magic.

Common Questions

Is gallo pinto vegan?

Often, yes, but not always. Some versions include butter or are served with non-vegan sides. This recipe is vegan end to end. The creamy vibe comes from coconut milk plus a little bean liquid that helps everything turn glossy.

What can I use instead of Salsa Lizano?

Salsa Lizano is a sweet-savory Costa Rican condiment. If you cannot find it, the combo in this recipe gets you close: soy sauce + a touch of vinegar + a little sweetener. If you have Worcestershire-style vegan sauce, a small splash can also help, but keep it light.

Do I have to use day-old rice?

No, but it helps. Day-old rice is drier, so it fries instead of turning mushy. If you are using fresh rice, spread it on a sheet pan for 10 minutes to dry out a bit before cooking.

What beans are traditional?

Black beans are common, especially in Costa Rica. Red beans show up too depending on region. Use what you love. The method stays the same.

Is coconut milk traditional in gallo pinto?

Not typically. Classic gallo pinto leans on bean broth and Salsa Lizano. Coconut milk is more common in Caribbean-style rice and beans (Limón vibes). Here, it is a deliberate twist for extra comfort, while we still use bean liquid to get that classic speckled look.

Can I make it less spicy?

Absolutely. Skip the jalapeño and use mild bell pepper. Add heat at the table with hot sauce so everyone wins.

The first time I made gallo pinto at home, I was trying to be responsible with leftovers. You know the drill: half a container of rice, one lonely can of beans, and the sudden confidence that you can turn that into dinner. I did what I always do when I want something comforting: I let the rice sit in the pan long enough to get those crispy edges, then I stirred in something creamy and tangy and kept tasting until it made me pause mid-bite. This version is my weeknight answer to that moment. A little messy, very forgiving, and way more exciting than it has any right to be for rice and beans.