vegan rice

This simple vegan jambalaya is a super tasty, satisfying and nutritious vegan recipe, and a delicious dinner dish made with beans instead of meat.

Vegan Jambalaya

extra virgin olive oil

onion, chopped

garlic, minced

red bell pepper, chopped

green bell pepper, chopped

carrot,

can crushed tomatoes (400 g)

tbsp tamari or soy sauce

oregano

thyme

garlic powder

onion powder

cumin powder

paprika

black pepper

cayenne powder

rice (200 g), I used short grain white rice

water or vegetable stock (750 ml)

chickpeas (180 g)

kidney beans (180 g)

parsley

Add the oil to a skillet or large pot and when it&#8217;s hot add the veggies and cook over medium-high heat for 5 minutes.

Add the crushed tomatoes and cook another 5 minutes.

Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or vegetable stock and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.

Add the chickpeas and beans, stir and cook 1 to 2 minutes more.

Serve with some chopped fresh parsley on top (optional).

Keepleftovers in the fridge in a sealed container for 5-7 days.

Man, this flavor was outstanding! I ended up needing a bit more stock, but I also like my jambalaya a little more wet. This spice blend was perfect!

Absolutely delicious! My husband and 9 yr old son love it as well! Only variation is that I didn’t have a green pepper, so used 1/2 red and 1/2 orange.  Seal of approval from our home! My son even asked to have it for lunch at school tomorrow! Thank you

Wowza! I made this as a first-timer and it was amazing! The only thing I changed was to add one jalapeno and one serrano. So good! I actually hate bell peppers but in this recipe they were so good!

DELICIOUS! Quick, easy steps with maximum results. I've made it twice now and it does not disappoint. Even added in mock sausage and prawn like the real thing and it was great!

This turned out great. Very nice base of spices. I doubled the recipe, used just a tablespoon of oil to saute the veggies in a non-stick pot, used a can of red kidney beans and a can of dark red kidney beans - because it's jambalaya! Also subbed in just a little smoked paprika for part of the paprika.

This was super simple and delicious! My dad and I crushed it all in two days! 😝

Absolute hit with everyone even our fussy toddler! Was easy to make it with the veg we had in and will absolutely be doing so again.

https://content.jwplatform.com/videos/qoD15W9A.mp4

This tasty perfectly fluffy buttered Tajín rice is next-world-level perfect as a side dish and a great way to level up plain white rice. Vegetarian or vegan depending on whether you use butter or vegan butter.

Tajín Rice Recipe

½ cups white long-grain rice (300 grams)

vegetable stock (420 milliliters)

onion

butter butter

Tajín Clásico seasoning

Place the rice in a small or medium...

Place the rice in a small or medium saucepan, fill IP until one inch of water over the rice, massage and mix the rice with the water until the water is cloudy, then pour off the water. Repeat three more times until the water is more or less clear.

Add the vegetable stock, garlic powder, and onion...

Add the vegetable stock, garlic powder, and onion powder to the saucepan, and mix.

Cover the pot with a tight-fitting lid, preferably...

Cover the pot with a tight-fitting lid, preferably one without a steam vent (or tape over the steam vent), and heat on high until bubbling/at a lively simmer. You can lift the lid at this point a few times to check if the stock is bubbling and nearly boiling.

Turn the heat down to the lowest setting,...

Turn the heat down to the lowest setting, and set a timer for ten minutes. Do not lift the lid to check on the rice.

After the timer has gone off, take the...

After the timer has gone off, take the pan off the heat and put it to one side for another ten minutes - don't lift the lid yet!

Take the lid off and add the butter....

Take the lid off and add the butter. Using a fork, fluff up the rice and mix the butter in.

Add the Tajín Clásico seasoning and mix through...

Add the Tajín Clásico seasoning and mix through the buttered rice until evenly distributed. Leave a few minutes (around three-five, the seasoning has to rehydrate and dissolve and mix in with the other flavors) then stir again, taste, adjust seasoning if necessary and serve.

https://mediavine-res.cloudinary.com/video/upload/f3hziipifod1hvfim5p8.mp4

This delicious tangy spiced Tajín rice is cooked in vegetable stock and seasoning until tender and fluffy and then has butter and Tajín Clásico mixed in for the perfect side dish, or taco, burrito, enchilada addition! Also a great quicker easier substitute for Mexican or Spanish rice.

Tasty Tajín Rice Recipe!

Thai Pineapple Fried Rice - Fragrant Jasmine Rice tossed with Pineapple, Mixed Vegetables, Ginger- Garlic, Soy Sauce &amp; Curry Powder. So much better than a Takeout.&nbsp; Instant Pot &amp; Stove Top Instructions included.

Vegan Thai Pineapple Fried Rice ( Quick & Easy )

Cup Cooked Rice

Tbsp Sesame Oil

Tbsp Minced Garlic

Tbsp Minced Ginger

Large Onion (diced fine)

Tbsp Scallions (White Part of Spring Onions)

Cup Carrot (sliced)

Cup Red Bell Pepper

Cup Frozen Green Peas

Tbsp Soy Sauce

1.5 Tsp Mild Curry Powder

Tsp Sriracha Sauce (Add more for spicy)

Tsp Pepper

1.5 Cup Pineapple Chunks

Salt

Tbsp Green onions

For Jasmine Rice

Cup Jasmine Rice

Cup Water

Remaining ingredients same as Stove Top Method above.

Heat oil in a wok in high flame. Add garlic &amp; ginger and fry for just a few seconds. Add the Onions, scallions, and saute for 1 minute.

Tip in the Mixed vegetables one by one and  saute in high heat, tossing for a couple of minutes ( 4 minutes ), just enough to leave them crunchy.

Add Soya sauce, Curry Powder, Sriracha Sauce, Pepper and mix them well.

Add Rice, Pineapple Chunks and stir fry with the vegetables for 2- 3 minutes, until well combined.

Season with salt and add green onions. Mix again and serve Stove Top Vegan Fried Rice hot.

Stove Top Method

To prepare Jasmine Rice, rinse the jasmine rice thoroughly in a fine-mesh strainer until the cloudy water clears. Approximately 60 seconds.

Add the rice to the inner pot of the pressure cooker.

Add the water, and cover with the lid, set the valve to sealing, and hit PRESSURE COOK for 3 minutes.&nbsp;

Once the timer beeps after 3 minutes, IP kicks offs automatically to Keep Warm function. After 10 minutes, Naturally release the pressure. Hit CANCEL, and turn valve to venting to release remaining pressure.When pin drops, carefully open lid,&nbsp; stir the rice and transfer them to a large bowl to cool down.

Clean the Inner Pot. Press SAUTE HIGH.

Add Sesame Oil. Once its hot, add ginger, garlic and saute for 1 minute.

Add Onions, scallions and saute for another 1 minute.

Add the vegetables - carrots, red bell pepper and green peas and saute for 2 minutes. Push the vegetables to the sides to  create a little well like in the middle.

Add Soy Sauce, Curry Powder, Sriracha Sauce and Black Pepper. Stir Well to coat the vegetables.

Add Pineapple chunks, cooled rice and stir through making sure the rice is nicely mixed with the vegetables and the sauce. Press CANCEL.

Add Salt, Green Onions and stir to combine.

Serve Instant Pot Pineapple Fried Rice hot!

Instant Pot Method

https://mediavine-res.cloudinary.com/video/upload/t_original/v1559577217/n8yloyaeo7kjvum12vhw.mp4

Thai Pineapple Fried Rice made with fragrant jasmine rice, pineapple and vegetables . So much better than a takeout.

INSTANT POT PINEAPPLE FRIED RICE

The most delicious rice you've ever tasted. This Chickpea Dirty Rice is easy to make and full of flavour.

Chickpea Dirty Rice

olive oil

onion,

garlic,

red pepper,

(8 1/2 oz

(1 cup) salted peanuts (or cashews)

(17 1/2 oz 2 3/4 cups approx) cooked basmati rice (I used microwave rice)

maple syrup

sriracha

soy sauce

peanut butter (or other nut butter)

water (to loosen the mix)

salt and pepper

parsley,

This makes a colourful and tasty vegan main course that is perfect for a dinner party or special meal. 

Roast aubergines with jewelled rice and tahini dressing

aubergines, halved lengthways

vegetable oil

butternut squash, peeled and cut into 2cm/¾in cubes

spring onions, green parts only, thinly sliced

sea salt and black pepper

lime wedges,

jasmine rice

salt

cinnamon

Persian lime (optional)

grams/3½oz cranberries

pomegranate, seeds only

chives,

½ lime, very finely chopped (including skin)

½ lime, juice only

garlic clove, chopped

spring onions, white parts only, chopped

½ green chilli, deseeded and chopped

tahini

tbsp red wine vinegar or sherry vinegar

4½ tbsp date molasses

Flavorful, fluffy, soft, turmeric coconut basmati rice

Turmeric Coconut Basmati Rice

basmati rice

water

turmeric

full fat canned coconut milk (or sub reduced fat coconut milk)

tsp black pepper

Bring water to boil in a pot that has a tight fitting lid

Once boiling, add the rice and other ingredients to the pot. Cover and turn stove down to a simmer. Let cook for 15 minutes or until all water is absorbed.

Fluff with a fork and serve!

I made this today for our Easter dinner. I needed a side dish receipt and knew just where to go! I threw everything in the rice cooker. So easy and delicious! It was a huge hit. Thank you!

This golden garlic rice is fluffy, tender, vibrant, and packed with aromatic garlic flavor—a delicious, versatile vegan side dish. Stovetop, Instant Pot, and Rice Cooker methods included!

Garlic Rice

neutral oil (your choice)

achiote powder

garlic

white rice

vegetable broth

Salt (to taste)

orange ((optional))

In a large, heavy-bottomed stock pot, combine oil, achiote powder and chopped garlic. Saute over medium heat for about one minute, until garlic has softened (but is not browning).

Add uncooked rice to the pot. Stir until rice is evenly coated with oil.

Add vegetable broth and orange zest (if using) to the pot. Stir well. Bring to a boil, reduce heat to low, cover with lid and simmer for 20-25 minutes, until rice is tender and has absorbed all the broth.

Remove the pot from heat. Leaving the lid in place, allow rice to steam in the pot for 5 minutes. Remove the lid and fluff with a fork.

Made this today. It's very good, just the broth is too much. Didn't peak. left the lid on after cooking and still there was quite some liquid left. Next time I'm using 3 cups of broth, that should be enough.

This rice is so colorful and delicious! Love pairing it with tofu or chickpeas. Yum!

This rice is so fluffy and delicious with the perfect garlic flavor!

https://www.youtube.com/watch?v=zrY2VQyVti8

If you're looking for a new and delicious rice recipe, this one is a great new option to pair with your meals! The achiote powder really brings out a vibrant and unique color to your plate.

Let me know what your think in the comments!

Recipe: https://plantbasedonabudget.com/golden-garlic-rice/

Top 7 vegan rice recipes from across the web

The most viewed vegan rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Jambalaya

Tajín Rice Recipe

Vegan Thai Pineapple Fried Rice ( Q...

Chickpea Dirty Rice

Roast aubergines with jewelled rice...

Turmeric Coconut Basmati Rice

Garlic Rice

Top 7 vegan rice recipes from across the web

The most viewed vegan rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Jambalaya

Tajín Rice Recipe

Vegan Thai Pineapple Fried Rice ( Q...

Chickpea Dirty Rice

Roast aubergines with jewelled rice...

Turmeric Coconut Basmati Rice

Garlic Rice

The most viewed vegan rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine