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Vegan Wild Rice Pilaf with Spinach and Almonds

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Filled with earthy flavors, this wild and brown rice pilaf, enlivened with spinach, parsley, and toasted almonds, is welcome as a side dish for everyday meals or special occasions. The mix of chewy wild rice and tender brown rice gives it more textural interest than a pilaf made with just one grain, and the toasted almonds add a final layer of crunch that keeps every bite interesting.

Bowl of wild rice pilaf with spinach and almonds

Key Ingredients & Substitutions

  • Wild rice and brown rice. The combination gives a nice mix of textures — nutty and chewy wild rice against tender brown rice.
  • Baby spinach. Wilts down quickly and adds color and nutrients. Chard or kale work too, though they'll need a bit more cooking time.
  • Slivered almonds. Toasting them first brings out extra flavor and crunch — don't skip this step.
  • Fresh lemon juice. Adds brightness that balances the earthy rice and toasted almonds.
  • Fresh parsley. Stirred in along with the spinach, it adds another layer of fresh, herbal flavor.

Variations

  • Add mushrooms. Saute 4 to 6 ounces of sliced cremini and shiitake mushrooms with the onion, cooking until wilted before adding the spinach.
  • Swap the nuts. Toasted pecans or walnuts work well in place of almonds.
  • Add dried fruit. A handful of dried cranberries or currants adds a touch of sweetness.
  • Make it a main dish. Add chickpeas or cubed baked tofu for extra protein.
  • Add a warm spice. A pinch of cumin or coriander stirred in with the rice adds a subtle earthy warmth.
  • Make it a stuffing. This pilaf doubles nicely as a holiday stuffing base — just cook the rice a touch less so it holds together well once baked.

Tips for the Best Wild Rice Pilaf

  • Rinse the rice well. This removes excess starch and helps the grains cook up light and separate.
  • Toast the almonds separately. A dry skillet over medium heat, stirring frequently, brings out their best flavor.
  • Add the spinach in batches. This helps it wilt evenly without overcrowding the pan.
  • Stir in the almonds at the very end. This keeps them crunchy rather than softening in the hot rice.
  • Cook the wild rice separately if needed. Wild rice often takes longer than brown rice, so check package timing and adjust if cooking the two together.

Make Ahead & Storage

This pilaf keeps well in the refrigerator for up to 4 days, making it a good make-ahead side. Reheat gently on the stovetop or in the microwave, and add a fresh scattering of almonds if you have extra on hand, since they soften as leftovers.

How to Serve

Serve warm as a side dish alongside roasted vegetables or a simple protein, or enjoy on its own as a light lunch. It also travels well at room temperature, which makes it a good candidate for a potluck table or a holiday spread alongside other grain-based sides.

Close up of wild rice pilaf with almonds

Recipe

Wild rice pilaf with spinach and almonds

Vegan Wild Rice Pilaf with Spinach and Almonds

5 from 4 votes
Filled with earthy flavors, this wild and brown rice pilaf, enlivened with spinach, parsley, and toasted almonds, is welcome as a side dish for everyday meals or special occasions.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 7 as a side dish

Ingredients

  • ⅔ cup raw wild rice
  • ⅔ cup raw long-grain brown rice
  • 3 ½ cups water with 1 vegetable bouillon cube
  • 2 tablespoons olive oil or a fragrant nut oil
  • 1 medium red onion finely chopped
  • 2 stalks celery diced
  • 2 to 3 cloves garlic minced
  • 4 to 6 ounces fresh baby spinach rinsed
  • ½ lemon juiced, or more or less to taste
  • ¼ cup fresh parsley finely chopped
  • ½ teaspoon dried thyme or basil
  • 1 teaspoon ground cumin
  • ⅓ cup slivered almonds lightly toasted
  • salt and freshly ground pepper to taste

Instructions

  • Rinse the wild and brown rice and combine them in a saucepan with the water and bouillon cube. Bring to a gentle boil, then lower the heat, cover, and simmer gently until the water is absorbed, about 35 minutes. Remove from heat.
  • Heat the oil in a large skillet. Add the onion and saute over medium-low heat until translucent. Add the celery and garlic and continue to saute until the onion is lightly browned.
  • Add the spinach, in two batches if needed. Cover and cook just until it wilts down, about 30 to 45 seconds.
  • Stir in the cooked wild and brown rice mixture along with the lemon juice, parsley, thyme, and cumin. Cook for 5 minutes over low heat, stirring frequently.
  • Stir in the slivered almonds, season with salt and pepper, and serve at once.

Notes

Variation: Add 4 to 6 ounces stemmed and sliced mushrooms (cremini and shiitake) after sauteing the onion, and cook until wilted before adding the spinach.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Hoppin' John (Rice and Black-Eyed Peas)

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Here's a vegan rendition of the classic Southern dish known as Hoppin' John, featuring black-eyed peas and rice, often served on New Year's Day for good luck. Serve it with coleslaw, garlicky greens, and cornbread for a full Southern-style spread, or enjoy it any night of the year as a hearty one-pot meal that gets better as leftovers.

Bowl of Vegan Hoppin' John

Key Ingredients & Substitutions

  • Vegan sausage or tempeh bacon. Tofurky or Field Roast sausage links work well, or use bacon-style tempeh strips for a smokier flavor.
  • Black-eyed peas. The traditional star of the dish, said to bring good luck when eaten on New Year's Day — canned beans, drained and rinsed, work just as well as home-cooked.
  • Smoked paprika. Adds a smoky depth that complements the vegan sausage or tempeh and stands in for the traditional smoked pork flavor.
  • Brown rice. Cooked separately and stirred in at the end so it stays fluffy rather than mushy.
  • Onion, celery, and bell pepper. The classic aromatic trio that gives the dish its savory Southern backbone.

Variations

  • Make it spicier. Increase the red pepper flakes, or add a diced jalapeño with the onion.
  • Swap the rice. Brown rice can be replaced with white rice or a rice blend if you prefer, though brown rice holds up especially well once mixed in.
  • Add greens. Stir in a few handfuls of chopped collard or kale in the last few minutes of cooking for a true one-pot meal.
  • Make it a soup. Add extra broth to turn this into more of a hearty Hoppin' John soup.
  • Top it with hot sauce. A classic Southern finishing touch that lets everyone adjust the heat to their own taste at the table.

Tips for the Best Hoppin' John

  • Brown the sausage or tempeh first. Cooking it separately before adding it back in gives it better texture and flavor than simmering it in with everything else from the start.
  • Keep it moist. Add a little water while it simmers so the mixture doesn't dry out or scorch on the bottom of the pot.
  • Add fresh herbs at the end. Stirring in the parsley right before serving keeps their flavor bright.
  • Taste as you season. Black-eyed peas and canned tomatoes vary in saltiness, so adjust the salt and pepper to taste rather than following the recipe blindly.
  • Cook the rice a little firmer than usual. It will continue to soften once mixed with the hot bean mixture, so slightly underdone is safer than mushy.

Make Ahead & Storage

Like most bean dishes, this one is even better the next day. It keeps in the refrigerator for up to 4 days and freezes well for up to 3 months — a great dish to make ahead of a New Year's Day gathering so you're not cooking on the holiday itself.

How to Serve

Serve at once, passing around extra parsley for topping individual servings. It's a natural centerpiece for a New Year's Day meal alongside coleslaw and cornbread.

Recipe

Vegan Hoppin' John southern recipe

Vegan Hoppin' John (Rice and Black-Eyed Peas)

4.75 from 4 votes
A vegan rendition of the classic Southern dish, featuring black-eyed peas and rice with vegan sausage or tempeh bacon, often served on New Year's Day for good luck.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients

  • 1 cup raw brown rice rinsed
  • 3 tablespoons extra-virgin olive oil
  • 2 links vegan sausage such as Tofurky or Field Roast, cut into ½-inch slices, or 6 to 8 slices bacon-style tempeh strips, cut into small bits
  • 1 large onion finely chopped
  • 3 to 4 cloves garlic minced
  • 1 14- to 16-ounce can diced tomatoes with liquid
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 1 15- to 16-ounce can black-eyed peas drained and rinsed
  • dried hot red pepper flakes and/or smoked paprika to taste
  • salt and freshly ground pepper to taste
  • ½ cup minced fresh parsley plus more for topping if desired
  • ¼ cup sliced fresh basil leaves optional

Instructions

  • Combine the rice with 2 ½ cups water in a saucepan and bring to a boil. Lower the heat and simmer gently until the water is absorbed, about 30 minutes.
  • Meanwhile, heat 1 tablespoon of the oil in an extra-wide skillet. Add the vegan sausage or tempeh strips and sauté over medium heat, stirring frequently, until golden brown on most sides, about 5 to 7 minutes total. Remove to a plate and set aside.
  • Heat the remaining oil in the same skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
  • Add the tomatoes, dried basil, thyme, and black-eyed peas. Cook for 5 minutes over low heat, then stir in the sausage and cook for 5 minutes longer.
  • Once the rice is done, stir it in, along with the reserved vegan sausage or tempeh bacon.
  • Season with the red pepper flakes and/or smoked paprika, salt, and lots of pepper. Stir together well and simmer over low heat for 10 to 15 minutes, adding a small amount of water to keep the mixture moist. Stir in the parsley and optional fresh basil.
  • Serve at once; pass around additional parsley for topping individual servings if desired.

Notes

Serve with coleslaw, garlicky greens, and cornbread for a classic Southern-style New Year's Day meal.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Here are more easy bean main dishes.

Vegan Caribbean Pigeon Peas and Rice

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Traditionally, this rice dish is made with pigeon peas — cute and round, also known as gungo peas or gandules. They're a staple in markets with big Latin and Caribbean communities. If you can't find them, no worries — use red beans, another island favorite. Serve at room temperature or slightly chilled; it's bright and refreshing either way, and doubles easily for a crowd.

Bowl of Vegan Caribbean Pigeon Peas and Rice

Recipe by Ellen Kanner of Soulful Vegan. Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

  • Pigeon peas. Also known as gungo peas or gandules — look for them canned or dried in markets with a Latin or Caribbean section. Red beans make a good substitute.
  • Habanero or scotch bonnet pepper. Adds authentic Caribbean heat — jalapeño works as a milder substitute. Wear gloves when handling hot chilies.
  • Allspice and cumin. These warm spices are what give the dish its signature Caribbean character.
  • Brown rice. Using rice that's already cooked and cooled helps it stay fluffy rather than turning mushy.
  • Fresh thyme and cilantro. Stirred in at the end, these herbs are essential to the dish's authentic island flavor.

Variations

  • Swap the beans. No pigeon peas on hand? Red beans or black-eyed peas both work well.
  • Adjust the heat. Use less habanero, or swap in a milder pepper, for a gentler dish.
  • Add coconut. A splash of coconut milk stirred in at the end adds richness and a tropical note.
  • Add plantain. A side of fried or baked sweet plantain rounds this out into a full Caribbean-style plate.
  • Add bell pepper. Diced red or green pepper sauteed with the onion adds more texture and color.

Tips for the Best Pigeon Peas and Rice

  • Use cooled rice. Freshly cooked rice can turn gummy when stirred with the other ingredients — let it cool first, or use leftover rice.
  • Wear gloves with hot chilies. Especially with scotch bonnet or habanero, to avoid irritation to your skin and eyes.
  • Add herbs at the end. Stirring in the thyme and cilantro last keeps their flavor bright rather than dulled.
  • Make it ahead. This dish keeps well refrigerated for several days, and the flavor actually improves over time as it sits.
  • Don't skip the allspice. It's one of the ingredients that makes this taste distinctly Caribbean rather than generically Latin.

Make Ahead & Storage

This dish keeps well in the refrigerator for up to 4 days, and since the flavor improves as it sits, it's a great candidate for making a day ahead of when you plan to serve it. For crowds, the recipe doubles like a dream.

How to Serve

Serve at room temperature or slightly chilled as a hearty side or light main.

Close up of Vegan Caribbean Pigeon Peas and Rice

Here are more easy bean main dishes. For more ways to use brown rice, explore Classic Rice Dishes. And here are more of VegKitchen's Vegan Dinner Recipes and Main Dishes Featuring Grains and Beans.

Recipe

Pigeon Peas and Rice

Vegan Caribbean Pigeon Peas and Rice

4.75 from 4 votes
A bright, savory rice dish with pigeon peas, peppers, and warm spices, inspired by the flavors of the Caribbean. Serve at room temperature or slightly chilled.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 5

Ingredients

  • 1 ½ to 2 cups pigeon peas cooked and cooled, or one 15-ounce can, drained
  • 2 ½ cups brown rice cooked and cooled
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 cloves garlic chopped
  • 1 green or red pepper chopped
  • ¼ habanero or scotch bonnet pepper or 1 to 2 jalapeños, seeded and minced — wear gloves when handling
  • 2 ribs celery chopped
  • 1 tomato chopped, or 1 cup canned diced tomatoes, drained
  • 1 teaspoon allspice
  • ½ teaspoon cumin
  • 1 small handful fresh thyme leaves or ¼ teaspoon dried
  • 1 small bunch cilantro chopped
  • sea salt and freshly ground pepper to taste

Instructions

  • In a large skillet, heat the oil over medium-high heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
  • Add the pepper, habanero or jalapeño, and celery, and continue cooking, stirring occasionally, for another 5 minutes.
  • Stir in the diced tomato and season with the allspice and cumin.
  • Add the cooked pigeon peas and rice, stirring until well combined. Reduce heat to medium and continue cooking, stirring occasionally, until the moisture from the vegetables is absorbed, about 10 minutes.
  • Stir in the thyme and cilantro, and season with salt and pepper. Serve at once.

Notes

This keeps well covered and refrigerated for several days — flavor improves over time. For crowds, the recipe doubles like a dream. If pigeon peas aren't available, red beans make a great substitute.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Rice and Pecan-Stuffed Squash

by Leave a Comment

Thyme-scented brown rice, toasted pecans, and a hearty bread stuffing turn humble acorn squash into a showstopping vegan main or side dish for the holiday table.

Rice and pecan-stuffed acorn squash halves on a platter

Key Ingredients & Substitutions

  • Acorn squash. Its natural sweetness balances the savory stuffing, and the halves make perfect edible bowls. Golden acorn squash works just as well, or swap in delicata or small butternut squash.
  • Brown rice. Adds hearty texture and a nutty flavor. Cooked wild rice or a wild rice blend is a great substitute for extra color and chew.
  • Pecans. Bring crunch and buttery richness. Walnuts or toasted almonds work well in a pinch, or leave the nuts out entirely for a nut-free version.
  • Whole-grain bread. Torn into small pieces, it helps bind the stuffing. Use gluten-free bread to make the dish gluten-free, or swap in cooked quinoa for a grain-only stuffing.
  • Onion and celery. The aromatic base of the stuffing. Diced fennel or leek can stand in for either.
  • Orange juice. Adds a bright, subtle sweetness that plays off the thyme and squash. Apple cider or vegetable broth work well if you'd like it less sweet.
  • Fresh thyme. Gives the stuffing its signature herbal note. Fresh rosemary or sage can be used instead, in smaller amounts since they're more assertive.

Variations

  • Add dried fruit. Stir in a handful of dried cranberries or chopped dried apricots for pops of tart sweetness.
  • Make it spicier. Add a pinch of cayenne or smoked paprika to the stuffing for warmth.
  • Swap the grain. Try wild rice, farro, or quinoa in place of brown rice for a different texture.
  • Go apple-forward. Fold in a diced apple with the celery and onion for extra fall flavor.
  • Try a different squash. Delicata, sweet dumpling, or small butternut squash halves all work beautifully in place of acorn squash.
  • Add greens. Stir a couple of handfuls of chopped kale or spinach into the stuffing before baking for extra color and nutrients.

Tips for the Best Rice and Pecan-Stuffed Squash

  • Choose evenly sized squash. Similar-sized halves bake at the same rate, so nothing is over- or under-done.
  • Don't skip the foil-wrapped bake. Baking the squash whole in foil keeps it moist while it steams tender inside its skin.
  • Check doneness with a skewer. The squash should pierce easily but still hold its shape - overbaked squash will collapse once stuffed.
  • Toast extra pecans for topping. Reserving some pecans to sprinkle on top before the final bake adds crunch and looks beautiful.
  • Reheat covered. If making the squash ahead, cover it loosely with foil while reheating so the topping doesn't dry out before the filling is hot.

How to Serve

Serve rice and pecan-stuffed squash halves as a plant-based centerpiece for Thanksgiving or Christmas dinner, alongside cranberry sauce, roasted Brussels sprouts, and a crisp green salad. It's just as good as a hearty side dish next to a vegan roast or lentil loaf, or as a satisfying weeknight dinner any time in fall or winter - one squash half makes a generous individual portion.

Recipe

Rice and Pecan Stuffed Acorn Squash

Rice and Pecan-Stuffed Squash

5 from 4 votes
Thyme-scented brown rice and pecans meet a savory bread stuffing in this vegan rice and pecan-stuffed acorn squash — a beautiful holiday main or side dish for Thanksgiving and Christmas.
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

  • 4 medium acorn or golden acorn squashes
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 1 large celery stalk finely diced
  • 2 slices whole-grain bread torn into tiny pieces
  • 2 cups cooked brown rice
  • ⅔ cup finely chopped pecans
  • ⅔ cup orange juice preferably fresh
  • 1 tablespoon salt-free all-purpose seasoning blend such as frontier or Mrs. Dash
  • 2 teaspoons fresh thyme leaves plus more for topping
  • Salt and freshly ground pepper to taste
  • Sprigs of fresh thyme for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Wrap the squash halves whole in foil. Place in a casserole dish and bake until you can pierce through with a small knife or skewer, 30 to 45 minutes (this varies with the size and variety of squash). Check every 5 minutes after the 30-minute mark — the squash should be tender enough to pierce but still hold its shape.
  • While the squash bakes, heat the olive oil in a large skillet over medium heat on the stovetop. Add the onion and sauté until translucent, about 5 minutes. Add the celery and continue sautéing until the onion turns golden brown, about 5 more minutes.
  • Add the torn bread, cooked rice, and half of the pecans to the skillet and stir together.
  • Stir in the orange juice, seasoning blend, and thyme leaves. Season with salt and pepper to taste.
  • Once the squash is cool enough to handle, slice each one in half lengthwise. Scoop out and discard the seeds and stringy pulp, then scoop out a bit more of the flesh, leaving a sturdy ¼- to ½-inch shell all around. Chop the scooped-out flesh (there won't be much) and stir it into the rice mixture.
  • Divide the rice mixture evenly among the squash halves. Sprinkle with the remaining pecans and a few more thyme leaves, then top each half with a sprig of fresh thyme.
  • Just before serving, return the stuffed squash to the 375°F oven for about 15 minutes, or until heated through.

Nutrition (Estimate per Serving)

Calories: 234kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 10mgPotassium: 909mgFiber: 6gSugar: 3gVitamin A: 895IUVitamin C: 36mgCalcium: 119mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Quinoa and Wild Rice Burgers

by 2 Comments

These vegan quinoa and wild rice burgers are hearty, wholesome, and satisfying enough to win over anyone at the table - no meat required.

Vegan quinoa and wild rice burger patty on a bun

Key Ingredients & Substitutions

  • Wild rice. The chewy, nutty backbone of these burgers. Wild rice holds its texture well after cooking and gives the patties a nice hearty bite. You can swap it for brown rice in a pinch, though you'll lose some of that characteristic chewiness.
  • Cooked quinoa. Adds protein and helps bind the patties together. Any color of quinoa works - white, red, or tri-color. If you're making this gluten-free, quinoa flakes are a great substitute for the oats as well.
  • Quick-cooking oats. Soaked in boiling water, they become the glue that holds the burgers together. For a gluten-free version, swap in certified gluten-free oats or quinoa flakes as noted in the recipe.
  • Salt-free all-purpose seasoning blend. This is the workhorse flavor builder - look for blends like Mrs. Dash or make your own. If you don't have one on hand, a mix of garlic powder, onion powder, dried thyme, and dried oregano works well.
  • Smoked paprika. Adds depth and a very subtle smokiness. Sweet paprika is a perfectly good substitute, or try a pinch of chipotle powder for a spicier kick.
  • Fresh cilantro or parsley. Optional but recommended - fresh herbs brighten the whole patty. Cilantro gives a more vibrant, punchy finish; parsley is milder. Either works, or you can skip them entirely.

Helpful Tips

Cook the wild rice low and slow. Wild rice takes about 35 minutes at a gentle simmer, and rushing it makes it tough. The grains should just start to split and curl before you pull them off the heat. Undercooked wild rice won't blend into the patty mixture well.

Let the oat mixture absorb fully. When you cover the oats with boiling water, give them a full 5 minutes before mixing. If you rush this step, the oats won't fully hydrate and your patties will be crumbly rather than cohesive.

Pack the measuring cup firmly. Scooping loosely will give you fragile patties. Fill the ½-cup measuring cup with the burger mixture and press it down firmly before inverting onto the baking sheet. The more compact the patty going in, the better it holds together coming out.

Don't skip the flip. At the 15-minute mark, turn each patty gently using a thin spatula. This is what gives both sides that golden, slightly crisp exterior. If a patty sticks or starts to crumble, let it bake another 2 minutes before attempting the flip.

Make ahead and freeze. These patties freeze beautifully. Bake them fully, let them cool completely, then freeze in a single layer on a baking sheet before transferring to a bag. Reheat from frozen in a 375°F oven for about 15 minutes, flipping once.

Also worth trying: our gently curried tofu burgers.

Variations

  • Add lentils. Stir in ½ cup of cooked brown or green lentils for even more protein and a slightly denser texture - similar to the filling Vegan Quinoa Mushroom Burger.
  • Make them spicy. Add ½ teaspoon of cayenne pepper or a tablespoon of your favorite hot sauce to the mixture. A dash of chipotle powder in place of (or alongside) the smoked paprika works especially well.
  • Tex-Mex version. Swap the cilantro for parsley, add ¼ cup of corn and ¼ cup of drained black beans. Serve with salsa, sliced avocado, and a squeeze of lime.
  • Mushroom boost. Sauté ½ cup of finely diced cremini mushrooms with the onion and garlic. They add umami depth and extra moisture that melds beautifully with the wild rice.
  • Herbed version. Use a full ¼ cup of mixed fresh herbs - parsley, chives, and a little tarragon - and add 1 teaspoon of Dijon mustard to the mix. Great with a simple aioli or vegan burger sauce.
  • Pan-fried option. If you prefer a crispier exterior, pan-fry in a thin layer of oil over medium heat for about 5 minutes per side rather than baking. The outside crisps up more quickly, so watch the heat carefully.

Serving Ideas

These burgers are sturdy enough to hold up in a bun with all the classic toppings - lettuce, tomato, onion, pickles, and a generous smear of vegan mayo or copycat vegan Big Mac sauce. A toasted brioche-style bun is especially good here since the slight sweetness contrasts nicely with the earthy grains. You can also tuck them into a pita pocket with shredded cabbage and tahini sauce for a more Mediterranean feel.

Serve them alongside a simple green salad, roasted sweet potato wedges, or fresh tomato relish for a complete meal. They also work beautifully on top of a grain bowl - break one apart over quinoa or farro, add a handful of greens and a drizzle of lemon tahini dressing, and you have a satisfying lunch that holds you for hours.

Storing & Freezing

Let leftover patties cool completely, then store them in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a 350°F oven for 8-10 minutes or in a dry skillet over medium-low heat for a couple minutes per side. Avoid microwaving if you can - it softens the exterior and makes the patties a bit mushy.

These burgers freeze very well. Once fully baked and cooled, freeze in a single layer on a lined baking sheet until solid, then transfer to a zip-close freezer bag. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for 15 minutes, flipping halfway through. The texture holds up remarkably well after freezing.

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our chipotle black bean burgers for a smoky kick - or here are a few more individual favorites:

Recipe

Vegan quinoa and wild rice burger patty on a bun

Vegan Quinoa and Wild Rice Burgers

4.80 from 20 votes
These vegan quinoa and wild rice burgers are hearty and satisfying, with two wholesome grains making up the base. Great on buns, in pitas, or on their own with your favorite sauce.
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Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 9 burgers

Ingredients

  • ½ cup wild rice uncooked
  • 1 tablespoon olive oil
  • 1 medium-large onion finely chopped
  • 2 cloves garlic minced
  • ½ cup quick-cooking oats or quinoa flakes for gluten-free
  • 2 cups cooked quinoa firmly packed
  • 1 tablespoon salt-free all-purpose seasoning blend
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika or sweet paprika
  • ¼ cup fresh cilantro or parsley minced, optional
  • salt and pepper to taste

Instructions

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Combine the wild rice with 1 ½ cups water in a small saucepan. Bring to a rapid simmer, then lower the heat, cover, and cook until the water is absorbed, about 35 minutes.
  • Heat the oil in a medium saucepan. Add the onion and sauté over medium heat until translucent, about 5 minutes. Add the garlic and continue until golden.
  • Place the oats in a large bowl and cover with 1 cup boiling water. Let stand for 5 minutes. Add the sautéed onion and garlic, cooked wild rice, cooked quinoa, seasoning blend, cumin, paprika, and cilantro (if using). Season with salt and pepper. Mix well.
  • Lightly oil a round ½-cup measuring cup. Scoop a level portion of the mixture and invert onto the parchment, tapping firmly to release. Flatten to about ½-inch thickness with the bottom of the cup. Repeat with remaining mixture.
  • Bake for 15 minutes, then flip each burger carefully and bake for another 15 minutes, until golden and firm on both sides. Serve on their own or with buns and your favorite condiments.

Nutrition (Estimate per Serving)

Calories: 107kcalCarbohydrates: 14gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 6mgPotassium: 153mgFiber: 3gSugar: 1gVitamin A: 42IUVitamin C: 1mgCalcium: 45mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Cauliflower Fried Rice with Mushrooms & Chickpeas

by Leave a Comment

This cauliflower fried rice with mushrooms and chickpeas is a hearty, one-pan vegan dinner that comes together in just 22 minutes - no chopping, no fuss.

Cauliflower fried rice with mushrooms and chickpeas in a skillet

Key Ingredients & Substitutions

  • Frozen riced cauliflower. The shortcut that makes this recipe genuinely weeknight-friendly - no head of cauliflower to break down. Green Giant, 365 Organic, and Trader Joe's all work great. Taylor Farms' cauliflower pearls are slightly chunkier if you want more texture. To use fresh, rice it in a food processor and skip the water.
  • Mushrooms. Cremini or button mushrooms are the easy default. Shiitake adds a deeper, more savory umami punch that plays especially well with the fried-rice vibe. Pre-sliced is fine - just make sure they look fresh and not dried out.
  • Chickpeas. One 15-ounce can (drained and rinsed) adds protein, fiber, and a satisfying heartiness. White beans or black beans swap in easily.
  • Scallions. Mild onion flavor and a pop of color. A small shallot or a few tablespoons of diced yellow onion works if you don't have scallions.
  • Salt-free seasoning blend. Frontier Co-op or Dash are the go-to brands here. Any all-purpose herb blend works, or use a mix of garlic powder, onion powder, and dried thyme.
  • Nutritional yeast. Optional but recommended - 2 tablespoons stirred in at the end adds a subtle cheesy, nutty depth. Skip it if you don't have it.

Variations

  • Asian-style fried rice. Stir in 1-2 tablespoons of low-sodium soy sauce (or tamari to keep it gluten-free) and a drizzle of toasted sesame oil at the end.
  • Spicy version. Add a pinch of red pepper flakes or a drizzle of sriracha when you add the mushrooms.
  • Add more vegetables. Frozen peas, shelled edamame, diced bell pepper, or baby spinach all work well - stir them in with the chickpeas.
  • Make it higher protein. Add pan-fried cubed extra-firm tofu or a handful of shelled hemp seeds stirred in at the end.
  • Lemon herb version. Swap the seasoning blend for Italian herbs and finish with a squeeze of lemon juice and fresh parsley.
  • Grain-free rice bowl. Serve over a bed of mixed greens instead of eating it straight from the pan for a lighter, salad-bowl presentation.

Tips for the Best Cauliflower Fried Rice

  • Dry out the cauliflower before adding anything else. Cook the frozen cauliflower with the water over medium heat until the water has fully evaporated - this is what separates fluffy from soggy. Don't rush it.
  • Use a large, wide pan. More surface area means more evaporation and more browning. A wok or a 12-inch skillet is ideal. A smaller pan traps steam and makes the whole thing wet.
  • Crank the heat at the end. After adding the vegetables and chickpeas, turning the heat up to medium-high for the last few minutes gives the dish its "fried" character - slightly crispy edges and concentrated flavor.
  • Don't stir too much at the end. Let the cauliflower sit undisturbed for 30-60 seconds between stirs so it can pick up some color from the pan.
  • Season at the end. The seasoning blend goes in with the vegetables, but final salt and pepper adjustments should happen last - after the nutritional yeast - so you can taste accurately.

How to Serve

This works great as a complete main dish on its own - the chickpeas bring enough protein and substance to be satisfying. For a more complete spread, serve it alongside a simple miso soup, a cucumber and rice vinegar salad, our teriyaki eggplant as a side, or drizzle with our easy duck sauce for extra flavor, or our Asian Tofu Salad with Thai Peanut Dressing. Leftovers keep well in the fridge for up to 4 days and reheat best in a skillet over medium heat.

Cauliflower fried rice with chickpeas and mushrooms

Recipe

Cauliflower fried rice with mushrooms and chickpeas in a skillet

Cauliflower Fried Rice with Mushrooms & Chickpeas

5 from 6 votes
A quick, one-pan vegan dinner that uses frozen riced cauliflower as the base — no chopping required. Hearty mushrooms and chickpeas make it filling enough to stand alone as a main dish.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 to 6

Ingredients

  • 16 ounce bag frozen riced cauliflower
  • ½ cup water
  • 8 ounces mushrooms cleaned, stemmed sliced (see note)
  • 3 scallions thinly sliced
  • 15 ounce can chickpeas drained and rinsed
  • 2 teaspoons salt-free seasoning blend like Frontier or Mrs. Dash
  • 2 tablespoons nutritional yeast optional
  • Salt and freshly ground pepper to taste
US Customary - Metric

Instructions

  • Combine the riced cauliflower and water in a large skillet or wok over medium heat.
  • Cook, stirring occasionally, until the cauliflower is fully thawed and the water has evaporated, about 5 minutes.
  • Add the mushrooms, scallions, chickpeas, and seasoning blend. Turn the heat up to medium-high and cook for 5 to 7 minutes, stirring often, until the mushrooms are tender and the cauliflower starts to brown at the edges.
  • Stir in the nutritional yeast if using, then season with salt and pepper to taste. Serve immediately.

Nutrition (Estimate per Serving)

Calories: 158kcalCarbohydrates: 26gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 336mgPotassium: 803mgFiber: 10gSugar: 4gVitamin A: 148IUVitamin C: 58mgCalcium: 111mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Marinated Mushrooms With Wild Rice

by Leave a Comment

Check out this tasty recipe for Marinated Mushrooms with Wild Rice. Your whole family will enjoy this easy and satisfying vegan wild rice full of flavorful marinated mushrooms. 

plate of wild rice with marinated mushrooms

Marinated Mushrooms with Wild Rice is a wonderful meatless dinner option that is a great source of nutrients. You can also use your mushroom rice leftovers to meal prep for quick grab-and-go lunches or dinner another night.

For other tasty dishes with cremini mushrooms, try this Creamy Mushroom Pasta or this fresh Vegan Mushroom and Lentil Salad. Need to use up a bit of wild rice? This Cranberry-Pear Wild Rice Stuffing is one of my favorites!

This Marinated Mushrooms With Wild Rice Is...

  • Vegan
  • Gluten-free
  • Soy-free
  • Nut-free 
  • Meal prep-friendly 
  • Easy to make 

And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!

How to Make Marinated Mushrooms with Wild Rice 

how to make marinated mushrooms with wild rice collage
  1. Cook the wild rice. 
  2. In a new bowl, add all your marinade ingredients and mix. 
  3. Prep the mushrooms and toss in the marinade. Let them sit for 15 minutes.
  4. Prep all the veggies. Place mushrooms in a pan and broil.
  5. Cook veggies, stir in rice, and add mushrooms. Serve and enjoy.

See detailed instructions and list of ingredients below.

Tips and Tricks for Perfect Marinated Mushrooms

ingredients for wild rice with mushrooms

Stir Marinated Mushrooms 

Make sure to stir the mushrooms in the marinade a few times while they are soaking. This will help to evenly coat the mushrooms and create a delicious flavor throughout the dish when cooked. 

Cooking Rice 

You can use a rice cooker or Instant Pot if you don't want to cook your rice on the stovetop. Just cook the rice as as directed for whatever device you decide to use.

Variations

side view of wild rice with mushrooms

Swap Variety Of Rice 

Feel free to make this dish using white rice, jasmine rice, or brown rice instead of the wild rice. You can use any variety of rice that you prefer or have on hand. Just make sure to adjust the cook time of the rice according to the package. This also works well with other whole grains such as quinoa or barley.

Change Up The Vegetables 

This dish is great for using up vegetables in your pantry. I have found that even veggies like yellow squash are a great mix-in for this dish. Just chop up whatever vegetables you decide to use and add them in!

It's a win-win when you can clean out your old produce and create a satisfying meal. 

Try Adding Tofu 

Consider dicing up a bit of tofu, cooking it, and mixing it into the mushroom and rice mix. You could even marinate the tofu with the mushrooms for added flavor. Then cook your tofu when you cook the mushrooms. 

FAQs

close up of wild rice with mushrooms

How do you store leftover mushrooms and rice? 

This dish is best served fresh, but can be refrigerated for a few days. If you have leftovers, you can store the mix in the refrigerator for 2-3 days. Anything left after three days will need to be tossed out.

What are the health benefits of wild rice? 

Wild rice is a wonderful mix of protein and fiber. Wild rice is also a source of antioxidants, if you want to incorporate more into your diet. 

What mushrooms should I use for marinated mushrooms? 

I used cremini mushrooms, but you could also use shiitake mushrooms, white button mushrooms, or sliced portobello mushrooms. Softer mushrooms like oyster mushrooms will not hold up as well to the marinade.

If you love these marinated mushrooms, be sure to check out these other delicious recipes:

Recipe

vegan wild rice with mushrooms

Vegan Wild Rice With Marinated Mushrooms

4.50 from 2 votes
These Marinated Mushrooms are packed with flavor from fresh herbs and balsamic vinegar, and served over hearty Wild Rice. Yum!
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 8 oz cremini mushrooms button mushrooms also work
  • 1 cup wild rice
  • ½ teaspoon salt
  • ½ cup diced yellow onion
  • 1 medium zucchini
  • ½ cup sliced sun-dried tomatoes
  • 1 medium red bell pepper
  • 1 tablespoon olive oil

Marinade

US Customary - Metric

Instructions

  • In a medium pot, combine wild rice with 3 ½ c (825ml) water and ½ teaspoon (3g salt). Cook on medium-low heat for 40-45 minutes until all water is absorbed.
    vegan wild rice with mushrooms
  • Combine all ingredients for marinade in a medium bowl. Whisk to blend.
  • Clean and trim stems from mushrooms.
    vegan wild rice with mushrooms
  • Add to marinade and toss to coat. Allow to sit for 15 minutes, tossing occasionally to redistribute marinade.
    vegan wild rice with mushrooms

Prepare Vegetables

  • Dice onion and slice sun-dried tomatoes if not already done.
    vegan wild rice with mushrooms
  • Slice zucchini into very thin ⅛" (3mm) rounds.
  • Remove veins and excess seeds from the red bell pepper and cut lengthwise into ⅛" (3mm) strips.

Broil Mushrooms

  • Heat broiler to high. Line a baking sheet with aluminum foil.
  • Place marinated mushrooms cap side up on prepared baking sheet. Reserve the remaining marinating liquid.
    vegan wild rice with mushrooms
  • Cook the 1st side for 5 minutes under the broiler.
  • Remove from oven and flip the mushrooms with a spatula or fork. Return to oven and continue broiling other side for a further 4 minutes or until mushrooms are slightly soft and a bit wrinkled.

Cook Vegetables

  • Heat 1 tablespoon (15ml) olive oil in a frying pan over medium heat.
  • Add diced onion. Cook for 2-3 minutes, stirring regularly, until the onions start to become translucent.
  • Add sliced zucchini. Cook for a further 2 minutes, stirring occasionally, until zucchini is just barely soft.
    vegan wild rice with mushrooms
  • Turn off heat and add sliced peppers and sun-dried tomatoes. Stir and toss to soften peppers slightly.
    vegan wild rice with mushrooms
  • When rice has absorbed all the water, transfer to a large bowl and add cooked vegetables.
  • Add the remaining marinating liquid and toss to coat everything.
  • Divide onto plates and top with marinated mushrooms.
    vegan wild rice with mushrooms
  • This dish is best enjoyed warm, but can also be eaten cold or reheated by lightly sautéing. If storing for later, keep remaining marinating liquid separate and toss with other ingredients when ready to eat. Can be stored in the fridge in an airtight container for 2-3 days.

Nutrition (Estimate per Serving)

Calories: 151kcalCarbohydrates: 28gProtein: 9gFat: 3gSaturated Fat: 1gSodium: 36mgPotassium: 1625mgFiber: 7gSugar: 16gVitamin A: 4232IUVitamin C: 193mgCalcium: 103mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Brown Rice Pilaf with White Beans, Shiitakes, and Spinach

by 3 Comments

This homey brown rice pilaf is loaded with nutritious flavor from white beans, shiitake mushrooms, and fresh spinach. This simple dish makes a delicious vegan dinner or hearty lunch.

brown rice pilaf being served

This brown rice pilaf is:

  • A hearty vegan meal - comfort food at its best!
  • Packed with protein and fiber
  • Ready in under an hour
  • Easy to make ahead, so it's perfect for meal prep.

Variations

This recipe is infinitely versatile. Instead of rice, you can swap in your own favorite grains like quinoa, wheat berries, or bulgur.

You can also swap out the white beans for cooked lentils, black-eyed peas, or chopped seitan to add an extra dose of protein.

Or add some heat with a minced jalapeño chile!

brown rice pilaf in a serving bowl

One-Dish Vegan

This recipe is from the amazing vegan cookbook, One-Dish Vegan by Robin Robertson. You can find it listed in the book as Brown Rice with White Beans, Shiitakes, and Spinach. It has been shared with permission of The Harvard Common Press.

For more ways to use brown rice, explore these Classic Rice Dishes.

Recipe

brown rice pilaf being served

Brown Rice Pilaf

5 from 3 votes
This hearty brown rice pilaf is packed with white beans, spinach, and shiitake mushrooms. It's loaded with nutritious flavor, and it's vegan too.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil or ¼ cup water
  • 1 large sweet onion chopped
  • 3 garlic cloves minced
  • 8 ounces shiitake mushrooms stemmed and sliced, about 2 cups
  • 1 ¼ cups uncooked brown rice
  • 2 cups vegetable broth
  • salt and freshly ground black pepper to taste
  • 4 scallions chopped
  • 8 ounces baby spinach fresh
  • 1 ½ cups canned white beans drained and rinsed
  • 1 tablespoon fresh dill or basil minced
US Customary - Metric

Instructions

  • Heat the oil or water in a large saucepan over medium heat. Add the onion and cook until soft, about 7 minutes. Add the garlic and mushrooms and cook about 3 minutes or until the mushrooms are tender.
  • Stir in the rice and cook, stirring, for 1 to 2 minutes. Stir in the vegetable broth and bring to a boil. Reduce the heat, season with salt and pepper to taste, cover, and simmer for 35 minutes, stirring occasionally.
  • Uncover, and add the scallions and spinach, stirring until the spinach wilts. Stir in the beans and dill. Cook for 5 minutes longer, or until the broth is absorbed and the rice is tender. Taste and adjust the seasonings if needed. Serve hot.

Nutrition (Estimate per Serving)

Calories: 379kcalCarbohydrates: 71gProtein: 13gFat: 6gSaturated Fat: 1gSodium: 529mgPotassium: 1035mgFiber: 9gSugar: 4gVitamin A: 5687IUVitamin C: 21mgCalcium: 144mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegetarian Biryani Rice

by Leave a Comment

Don't let the number of ingredients stop you-this Vegetarian Biryani Rice recipe is easy to make, and its amazing scents deserve the effort.

Recipe

Vegetarian Biryani Rice

5 from 1 vote
Don’t let the number of ingredients stop you—this Vegetarian Biryani Rice recipe is easy to make, and its amazing scents deserve the effort.
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Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

  • ¼ cup canola oil
  • ½ cup cashews
  • 2 large onions sliced thinly
  • 2 cloves garlic minced
  • 2 tablespoon biryani curry paste or other Indian curry paste
  • 1 tablespoon ginger minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 3 ¼ cups vegetable broth
  • ¼ cup plain yogurt
  • 3 seeds cardamom crushed
  • 2 stars anise
  • 1 stick cinnamon
  • 1 ¾ cup brown basmati rice
  • 2 small hot peppers chopped
US Customary - Metric

Instructions

  • Heat the oil in a large frying pan.
  • Roast the cashews, stirring until golden brown. Remove them with a spoon. Add 1 cup onions and roast for about 10 minutes, until golden and crisp. Remove and add them to the cashews.
  • In the same saucepan add garlic, curry paste, ginger, salt, cumin, and cinnamon. Mix together.
  • Add ¾ cup vegetable broth and ⅛ cup yogurt; lower heat, cover and simmer, about 25 minutes. Uncover and continue cooking until sauce is thick, about 15 minutes. Add the rest of the yogurt and reserve.
  • Meanwhile, in large saucepan, bring remaining broth, salt, cardamom seeds, anise stars, and cinnamon stick to a boil. Add the rice, lower the heat, cover, and simmer until the liquid is completely absorbed—about 25 minutes.
  • Remove the cardamom seeds, anise stars, and cinnamon stick from the rice. Spread the rice in a baking dish. Add the curry sauce and cover with greased aluminum foil.
  • Bake at 350°F until warm and liquid is absorbed, about 45 minutes. Sprinkle with onions and cashews.

Nutrition (Estimate per Serving)

Calories: 291kcalCarbohydrates: 42gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 1mgSodium: 682mgPotassium: 214mgFiber: 2gSugar: 4gVitamin A: 915IUVitamin C: 19mgCalcium: 51mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Maple-Sriracha Brussels Sprouts with Cranberry Wild Rice

by 315 Comments

While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha Brussels Sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.

Recipe and photo reprinted by permission from The Veggie-Lover's Sriracha Cookbook ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc.
[Read more...]

Lemon-Flavored Rice with Vegetables

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If you’re bored of regular rice and curry meals, this variation is a must try. This Lemon-Flavored Rice with Vegetables recipe is a good way to eat less carbs and more healthy vegetables. Just add this rice and your choice of pickles or chutney for a complete meal. I usually have this with Ruchi South Indian pickle. Photo and recipe contributed by Abi Anandakumar, from Ami's Vegetarian Delicacies.

[Read more...]

Healthy Vegan Rice Krispie Treats

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These Healthy Vegan Rice Krispie Treats are so simple to make, and they taste so good. You will want to make this recipe again and again. They're like Rice Krispie treats, but healthier! In addition, you get 16 bars for a fraction of the price of a box at the grocery store. These Rice Krispie squares are light and crispy at the same time-perfect for your child's lunch box or your post-workout snack.

 

Recipe

Healthy Vegan Rice Krispie Treats

Healthy Vegan Rice Krispie Treats

5 from 3 votes
These Healthy Vegan Rice Krispie Treats are so simple to make, and they taste so good. You will want to make this recipe again and again.
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Total Time: 45 minutes
Servings: 16

Ingredients

  • ⅓ cup almond butter
  • ⅓ cup pure maple syrup
  • 3 cups Rice Krispie cereal
US Customary - Metric

Instructions

  • Line an 8-inch square baking pan with wax parchment paper. Set aside.
  • Combine almond butter and maple syrup in a bowl and microwave for around 45 seconds or until the almond butter is melted. Mix well.
  • Add cereal to almond butter mixture. Stir until well combined.
  • Pour cereal mixture into the baking pan. Use a spoon to press down the mixture.
  • Chill in the fridge for 3 hours.
  • Remove and slice into 16 square treats.

Nutrition (Estimate per Serving)

Calories: 70kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 29mgPotassium: 61mgFiber: 1gSugar: 5gVitamin A: 349IUVitamin C: 3mgCalcium: 26mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

 

Southern Creole Dirty Rice, Vegan Style

by 5 Comments

Cajun "dirty rice" - vegan recipe

Traditionally, what makes Creole "dirty rice" dirty is the addition of fowl gizzards. Um, no thanks.

This vegan version is a whole lot healthier, but every bit as delicious. With hearty eggplant and a touch of Louisiana spice, this is a super-satisfying vegan recipe.

The recipe is not too spicy in itself, but you can make it that way. That's what Tabasco is for!

Vegan "Dirty rice" recipe

Variation

For a bright pop of color and protein, add 1 cup or more cooked edamame or green peas when adding the last ingredients.

vegan Cajun dirty rice

More Recipes

Recipe contributed by Ellen Kanner. Ellen writes the Meatless Monday column for The Huffingon Post. Photos by Hannah Kaminsky.

Recipe

Vegan "Dirty rice" recipe

Southern Creole Dirty Rice, Vegan Style

5 from 4 votes
Chopped eggplant, a Louisiana crop, takes its place of traditional "dirty" ingredients in this super-satisfying veggie version.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 to 8

Ingredients

  • 1 ½ cups long-grain brown rice
  • 1 32 oz container low-sodium vegetable broth
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 large onion finely chopped
  • 1 medium eggplant stemmed and diced
  • 2 large celery stalks diced
  • 1 green pepper finely diced
  • 1 large tomato diced
  • 2 teaspoon sweet or smoked paprika
  • 1 handful fresh thyme leaves or 1 teaspoon dried
  • salt and freshly ground pepper to taste
  • juice of ½ to 1 lemon to taste
  • ½ cup fresh parsley finely chopped
  • Tabasco or other hot sauce for passing around
US Customary - Metric

Instructions

  • Pour 3 cups of the broth into a large saucepan. Place over high heat and bring liquid to boil. Add rice and bay leaf and give a quick stir. Cover and reduce heat to low and simmer for 30 minutes or until rice is tender and all liquid is absorbed. Remove bay leaf and set aside.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, onion, and eggplant. Sauté for 5 to 8 minutes, or until the vegetables soften a bit.
  • Add the celery, green pepper, tomato, paprika, and thyme. Continue cooking for 5 to 8 minutes longer, stirring occasionally, until the vegetables are soft but not overdone.
  • Stir in the cooked rice and remaining cup of broth. Reduce heat to medium and cook another 10 minutes until all the liquid is absorbed. The mixture should still be a bit moist, so if need be, add ½ to 1 cup water and allow to absorb a bit.
  • Stir in salt, pepper, lemon juice and parsley.
  • Serve at once; pass around Tabasco for spicing up individual servings. Keeps several days in the fridge, flavor improves over time.

Nutrition (Estimate per Serving)

Calories: 117kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 21mgPotassium: 380mgFiber: 5gSugar: 5gVitamin A: 745IUVitamin C: 30mgCalcium: 38mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Ginger Coconut Rice

by 2 Comments

This simple brown rice side dish is embellished with coconut milk, garlic, and ginger. It goes well with bean dishes and vegetable curries. Do try using brown Basmati or an exotic rice blend for a more aromatic and visually appealing dish. Photos by Rachael Braun. [Read more...]

Pineapple Rice Pudding

by 1 Comment

Rice pudding is a comforting dessert that has been around since ancient times. But this Pineapple Rice Pudding recipe gives the classic treat a new life with some tangy fruit!

Brown rice in spoon

Kids of all ages can enjoy this updated comfort food as a snack or dessert. You can even serve this pudding packed in a thermos in your lunch box! This rice pudding is made with brown rice, almond milk, and-for extra fruity flavor-crushed pineapple.

When I want to get cozy, I prefer rice pudding over pretty much any other dessert. But I can also go for a decadent bread pudding, too, like this extra sweet and creamy Chocolate Chunk Banana Bread Pudding.

Scones are another great, old-fashioned treat. These Peanut Butter and Jam Scones aren't quite as sweet as pudding, but they still make for a great treat. Alternatively, a cup of delicious Vegan Gingerbread Hot Chocolate can keep you warm and comfy, too!

How to Make Pineapple Rice Pudding

  1. Combine rice with water in a saucepan.
  2. Bring to a boil, then simmer until the water is absorbed.
  3. When water is evaporated, add almond milk and simmer until absorbed.
  4. Remove from heat and allow to cool for 5 minutes.
  5. Stir in the remaining ingredients.
  6. Serve pudding warm or at room temperature.

Full directions for how to make Pineapple Rice Pudding are in the printable recipe card below.

Recipe

Brown rice in spoon

Pineapple Rice Pudding

5 from 1 vote
Rice pudding is a comforting dessert that has been around since ancient times. But this Pineapple Rice Pudding recipe gives the classic treat a new life with some tangy fruit!
Print Pin Save
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients

  • ¾ cup brown rice short- or medium-grain
  • ¾ cup vanilla almond milk
  • ½ cup raisins dark or golden
  • ¼ cup maple syrup
  • 1 cup crushed pineapple well-drained
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon plus more for topping
  • pinch of nutmeg
US Customary - Metric

Instructions

  • Combine the rice with 2 ½ cups water in a medium saucepan.
  • Bring to a boil, then cover and simmer gently until the water is absorbed, about 30 minutes.
  • When all water is evaporated, stir in the almond milk, and simmer until absorbed.
  • Remove rice from the heat and allow to cool for 5 minutes, then stir in the remaining ingredients.
  • Divide the rice pudding among 4 serving dishes. Sprinkle each with a little extra cinnamon and serve warm or at room temperature.

Nutrition (Estimate per Serving)

Calories: 188kcalCarbohydrates: 43gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 47mgPotassium: 244mgFiber: 2gSugar: 14gVitamin A: 20IUVitamin C: 4mgCalcium: 71mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Jamaican Red Beans and Rice

by Leave a Comment

This is an easy version of a traditional Jamaican dish that is often simply referred to as "rice and peas" (though the "peas" are actually small red beans). I first learned to make this the authentic way from a Jamaican friend - cooking the beans from scratch and cracking open and grating a whole coconut. Coconut milk and canned beans are good shortcuts! This dish is traditionally served with sautéed plantains, a starchy, banana-like fruit. Try them if you're feeling adventurous. You can also serve with Banana Fritters, another adaptation of a traditional Jamaican recipe. Photos by Evan Atlas. [Read more...]

Vegan Fried Rice with Tofu {gluten-free}

by Leave a Comment

This vegan fried rice makes for a quick and easy weeknight dinner. It's packed with nutritious flavor from fresh veggies, brown rice, and tofu, then topped with a spicy sriracha-soy sauce. Yum!

vegan fried rice in a blue serving dish

I just love Asian cuisine in all varieties. Chinese, Japanese, Thai, Indian - these are some of my favorite dishes to experiment with!

Some of my favorite recipes include these One-Pot Thai Green Curry Noodles, Thai Curry Puffs, and Golden Vegetable Curry.

But this weekend I realized that I've never posted one of my most basic Asian dishes on the blog - vegan fried rice!

I love fried rice, but am sometimes disappointed to find that my favorite Chinese restaurants don't always offer a vegetarian-friendly version.

So I created my own fried rice recipe some time ago - and it's completely vegan.

vegan fried rice on a white plate

To Tofu or Not to Tofu?

Let's talk about tofu.

Tofu is bean curd made of soy milk and often used in Asian dishes. In this recipe, I used tofu as a substitute for the egg that is commonly found in traditional fried rice dishes.

Tofu isn't super flavorful, but it's high in protein and iron, so it's a great substitute for the nutrients you'd get from eggs.

tofu and spice mix in a bowl

Now, if you've never cooked with tofu, there are a couple things you need to know. First off, tofu comes in different levels of firmness.

Make sure that for this vegan fried rice recipe you're using firm tofu - it has the right consistency to replace the fried eggs.

However, I know lots of people that just dislike tofu. And that's totally fine. If you are not a tofu-eater, just leave it out of this recipe and it will still taste totally delicious!

And if you aren't a fan of traditional tofu, you might also want to check out my burmese tofu recipe, which is a great alternative made from chickpeas.

Let's Make Vegan Fried Rice!

vegan fried rice being served from a bowl

This recipe is not only tasty, it's super easy to make!

Start off by cooking your rice. Feel free to choose your favorite type of rice. Any medium to long grain rice will work well - I used a brown basmati rice.

While the rice is cooking, we can start preparing the tofu.

Tofu typically has some liquid to it that keeps it moist. So you'll want to pat it down with a paper towel so that it's dry. Then cut your tofu block into little cubes.

vegan fried rice vegan vegetarian gluten-free

Add the nutritional yeast and black pepper in with your cubed tofu, and mash everything up with a fork.

And magically, the tofu will start to look just like scrambled eggs!

In a small bowl, mix together ½ cup of soy sauce, and a bit of sriracha. This will give the sauce a little bit more kick. You can adjust the amount of sriracha to your own spice preference.

Next, prep your vegetables. You can use any combination of veggies that you like. For my vegan fried rice, I typically use corn, carrots, and peas.

I use fresh corn - and slice the corn kernels from the cob. I think it tastes so much better than frozen corn, and it only takes a minute. But you can use frozen if you prefer.

Now that all your ingredients are all ready, you're ready to get cooking!

veggies and tofu in bowls for making vegan fried rice

You'll need a large frying pan or wok - I like this big, nonstick wok. and add olive oil to your pan.

You could add a little extra flavor by cooking with peanut oil or sesame oil - but that's totally optional.

Then add your garlic to the pan and cook for two minutes. This will release the delicious flavor of the garlic and allow it to permeate the rest of the vegan fried rice.

Once your kitchen is filled with the delicious aroma of garlic, add in the peas and carrot.

Add the carrots, corn, and garlic to the pan and cook until everything is just softened.

vegan fried rice vegan vegetarian gluten-free

Now add the rice to the pan and mix everything together. Allow it to cook for just a minute or two without stirring.

Finally, add the tofu and sriracha-soy sauce and stir it well.

Then let your vegan fried rice simmer for five minutes so the flavors can mix and the bottom of the rice can get just a little bit crunchy.

vegan fried rice vegan vegetarian gluten-free

And that's it - you're ready to dig into some vegan fried rice!

This vegan fried rice pairs great with a vegetable stir fry. Or you can pair it with some Asian-inspired sides, such as meatless meatballs with sweet and spicy glaze or green bean salad with yogurt miso dressing.

vegan fried rice on a fork

Recipe

Vegan Fried Rice with Tofu {vegan, gluten-free}

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This vegan fried rice makes for a quick and easy weeknight dinner. It's packed with nutritious flavor from fresh veggies, brown rice, and tofu, then topped with a spicy sriracha-soy sauce. Yum!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

  • 1 cup firm tofu
  • 2 tablespoons nutritional yeast
  • 1 teaspoon black pepper
  • 2 cups basmati rice dry
  • 1 cup peas frozen
  • 1 cup carrots fresh, peeled and diced
  • 1 cup corn kernels sliced from cob
  • 1 tablespoon garlic minced
  • ½ cup soy sauce, gluten-free variety if needed
  • 2 tablespoons Sriracha
US Customary - Metric

Instructions

  • First start by getting your tofu ready. Dry it with a paper towel and cut into little squares. 
  • In a medium bowl, mix together the tofu cubes with nutritional yeast and black pepper. Mash up with a fork. Set aside.
  • In a small bowl,, mix together soy sauce and Sriracha. Set aside.
  • Now over medium heat add some olive oil to your pan. Add in your garlic and cook for two minutes. Now add in the peas, carrots, and corn. Cook until they are soft - 5-7 minutes.
  • Add the rice to the pan, and mix everything together.
  • Add in the sriracha-soy sauce and tofu. 
  • Stir well and let simmer on low for about 5 minutes, allowing bottom of rice to get slightly crunchy. Then take off and serve. Enjoy!
  • Serve and enjoy! 

Nutrition (Estimate per Serving)

Calories: 500kcalCarbohydrates: 95gProtein: 20gFat: 4gSodium: 1899mgPotassium: 499mgFiber: 6gSugar: 5gVitamin A: 5640IUVitamin C: 22.5mgCalcium: 132mgIron: 3.3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Also try: our teriyaki eggplant.

Also try: our cauliflower fried rice.

Also try: our Easy Duck Sauce.

Cauliflower Rice Sushi Bowls

by 1 Comment

This almost-instant cauliflower rice sushi bowl features a typical trio used in veggie sushi - carrots, cucumber, and avocado. You get all the flavor of sushi with the lightened-up base of frozen riced cauliflower. Serve as a light dinner with a simple tofu dish, or pack in a container for a change-of-pace lunch. [Read more...]

Cauliflower Rice Pilaf

by 7 Comments

Once you have some brown rice cooked, this hearty cauliflower rice pilaf with aromatic curry seasonings comes together quickly. For an easy meal, serve cauliflower rice with Lentils with Greens and Sun-Dried Tomatoes and a simple salad.

If you're looking to lighten up your pilafs, you might also like our cauliflower rice recipes in which this nutritious veggie becomes the rice.

Cauliflower rice recipes

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10 Easy Ideas to Make Brown Rice More Enticing

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Many of us know that brown rice is better for you than white (see Top 10 Benefits of Brown Rice), but boy, the stuff can be boring. If you're a fan of brown rice, you'll love these easy ways to make this bland yet worthy grain more enticing. Best of all, none of these brown rice ideas require recipes to follow; just be inspired, and add your own tweaks and touches.

You might especially appreciate these ideas if you have leftover brown rice from Chinese takeout (yes, sometimes, even us vegan kitchen gods and goddesses succumb). But there's nearly always way too much rice, because it's really packed into those boxes. So there it is the next day, sitting all forlorn and drying out in its paper container in the fridge. Read on for great ways to put brown rice to use, whether you cook it yourself or it's left over from takeout. [Read more...]

Winter One-Pot Lentils and Rice

by 3 Comments

Some nights are so cold it's hard to tear yourself away from the fire to make dinner. This is the recipe you need to make, perfect for your Instant Pot - winter one-pot lentils and rice. It's hearty, filling, and uses staples from your pantry. Plus, there's only about 10 minutes of hands-on time, then you can go back to the couch and curl up under a throw until it's ready to eat. Recipe and photos by Kathy Hester, fromThe Ultimate Vegan Cookbook for Your Instant Pot © 2017. Published by Page Street Publishing, reprinted by permission.

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Cuban Brown Rice Bowl with Sweet Plantains

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What's not to love about black beans and rice? Oven-Baked Platanos Maduros - sweet plantains - add an authentic touch.

Cuban brown rice bowl with black beans and plantains

This dish is a personal favorite because it brings back so many great memories of my childhood. What's not to love about black beans and brown rice?

Oven-baked platanos maduros - sweet plantains - add an authentic touch.

Plantains are a member of the banana family. They're a great source of potassium and fiber, and they contain more vitamins than their cousins. You'll love the delicious sweetness of these golden brown beauties.

Cuban Brown Rice Bowl by Marco Borges

As an alternative to baking, you can also cook the plantains in a large skillet on the stovetop. Just lightly grease a skillet with coconut oil, and cook the ripe plantains over medium-high heat, for about 5 minutes on each side.

If you love this recipe, be sure to check out our traditional Cuban Black Beans and Rice, or these other tasty rice dishes.

This recipe was adapted from The 22-Day Revolution Cookbook by Marco Borges, ©2016. Reprinted by arrangement with Penguin/Random House.

Recipe

Cuban brown rice bowl with black beans and plantains

Cuban Brown Rice Bowl with Sweet Plantains

5 from 1 vote
What's not to love about black beans and rice? Oven-Baked Platanos Maduros - sweet plantains - add an authentic touch.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 4

Ingredients

  • 2 very ripe plantains brownish or black and very tender to the touch
  • 3 cups cooked short-grain brown rice
  • Two 15-ounce cans black beans rinsed and drained, or 3 cups cooked Black Beans
  • Cilantro for garnish
  • 1 Hass avocado halved, pitted, peeled, and sliced (optional)
  • Pico de Gallo optional
US Customary - Metric

Instructions

  • Preheat oven to 400º F. and line a baking sheet with parchment paper.
  • Cut off the ends of the plantains and draw a sharp knife along the peel, lengthwise, making 2 or 3 slits from one end to the other.
  • Carefully peel off the skin in sections Slice each plantain diagonally into ½-inch-thick oval slices. Or slice the plantains down the middle in half and then lengthwise to create 4 pieces.
  • Place the plantains on the baking sheet and bake for about 30 minutes. When the plantains are soft and caramelized, remove from the oven.
  • For the bowls: Assemble each bowl with 3⁄4 cup of brown rice, about 3⁄4 cup of black beans, and plantains.
  • Then garnish with cilantro. If you'd like, top the bowls with sliced avocados and/or Pico de Gallo.

Nutrition (Estimate per Serving)

Calories: 388kcalCarbohydrates: 75gProtein: 6gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 9mgPotassium: 830mgFiber: 9gSugar: 14gVitamin A: 1082IUVitamin C: 21mgCalcium: 26mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 -

Vegan Beet & Brown Rice Burgers

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These vegan beet and brown rice burgers get their gorgeous deep-red color from fresh beets and their staying power from hearty brown rice and beans - with red wine vinegar as the secret ingredient that ties it all together.

Vegan beet and brown rice burger patties on a plate

Recipe from Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers-Plus Toppings, Sides, Buns and More, copyright © Lukas Volger, 2010. Photo by Christina Heaston. Reprinted by permission of the publisher, The Experiment, LLC.

Key Ingredients & Substitutions

  • Fresh beets. Grated raw beets are the star here - they cook down into the patty and give it that deep, earthy sweetness and vibrant red color. No need to peel them first, just scrub well. You can substitute roasted and cooled beets if you have them on hand, though the texture will be slightly softer.
  • Cooked brown rice. Adds structure and a gentle nuttiness. Any cooked whole grain works as a substitute - farro, millet, or even quinoa and wild rice would all be delicious here.
  • Black or red beans. Mashed beans are the binding element that holds the patty together. Black beans give a slightly bolder flavor; red kidney beans are milder and blend into the beet color seamlessly.
  • Red wine vinegar. This is the secret ingredient - it brightens the earthy beet flavor and adds a slightly floral acidity that makes these burgers taste much more complex than their short ingredient list suggests. Don't skip it or substitute white vinegar if you can help it; the flavor profile is noticeably different.
  • Red onion. Sautéed until soft and translucent, it adds sweetness and depth. Yellow onion works fine as a substitute.
  • Fresh parsley. Just a couple of tablespoons adds a fresh, herby note. Cilantro can be used instead if you prefer.

Helpful Tips

Don't skip the high-heat sear. The original recipe specifically calls for searing the patties in hot oil before reducing the heat - this is what creates the crust that holds the burger together. Starting on high heat sets the exterior quickly; without it, these delicate patties are more prone to crumbling when flipped.

Cool the beet mixture before mixing. After cooking the beets and onion, let them cool slightly before folding in the beans and rice. Adding the beans to a very hot mixture can make them mushy rather than holding their shape when mashed, which affects the final texture.

Mash beans coarsely, not smoothly. You want a rough mash with some texture remaining - not a puree. Some whole or half beans left in the mixture give the patty better structure than a completely smooth paste.

Handle gently when flipping. These are more delicate than a black bean burger. Use a wide, thin spatula and flip with confidence - a hesitant half-flip is more likely to break a patty than a decisive, quick turn.

Serve immediately. Like most veggie burgers, these are best straight out of the pan while the exterior is still crisp. If making ahead, reheat in a dry skillet over medium heat rather than the microwave to revive the crust.

Variations

  • Add cumin and coriander. Stir ½ teaspoon of ground cumin and ¼ teaspoon of ground coriander into the beet mixture. It gives these burgers a subtle warmth that pairs beautifully with the earthy beets.
  • Try with lentils. Swap half the beans for cooked green or brown lentils for a slightly firmer texture and more protein.
  • Use quinoa instead of brown rice. For a slightly lighter texture and a protein boost, substitute an equal amount of cooked quinoa. The patties hold together just as well.
  • Make them spicy. Add ¼ teaspoon of cayenne and a pinch of red pepper flakes to the mixture. Serve with a creamy avocado spread to balance the heat.
  • Boost the umami. Add 1 tablespoon of soy sauce or tamari to the beet mixture. It deepens the savory notes considerably, especially if you're serving the burgers without a sauce.
  • Herb swap. Fresh cilantro in place of parsley gives a brighter, more vibrant flavor - especially good if serving in a pita with tahini sauce.

Serving Ideas

These burgers are striking on a bun - that deep magenta color looks incredible against green lettuce and white vegan mayo or copycat vegan burger sauce. Their earthy, slightly tangy flavor pairs especially well with creamy toppings like avocado, hummus, or a smear of tahini. A handful of peppery arugula is a better choice here than standard iceberg - it stands up to the bold flavor of the beet.

They're also wonderful served without a bun, over a simple mixed greens salad with beets and walnuts and a drizzle of lemon vinaigrette. Or slice them up and fold into a grain bowl with roasted vegetables and tahini dressing - the beet patty crumbles beautifully into the bowl and adds gorgeous color throughout.

Storing & Freezing

Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat for a couple of minutes per side to revive the crust, or warm in a 350°F oven for about 10 minutes. Avoid the microwave if possible - it softens the exterior and makes the patties slightly mushy.

These burgers freeze well. Let them cool completely after cooking, then freeze in a single layer before transferring to a zip-close freezer bag. They'll keep for up to 3 months. Reheat from frozen in a 375°F oven for 15-18 minutes, flipping once halfway through. The texture and flavor hold up nicely.

More Vegan Burger Recipes

If you loved this recipe, here are a few more you might enjoy:

Recipe

Beet and Brown Rice Burgers

Vegan Beet & Brown Rice Burgers

4.85 from 20 votes
These vegan beet and brown rice burgers are earthy, hearty, and full of flavor - with a secret splash of red wine vinegar that makes them taste like so much more than the sum of their parts.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 3 beets scrubbed clean, ends trimmed
  • 4 tablespoons olive oil
  • 1 red onion diced
  • ½ teaspoon salt
  • 1 tablespoon red wine vinegar
  • 1 ½ cups cooked black beans or red kidney beans, can also use canned
  • 1 cup cooked brown rice
  • 2 tablespoons fresh parsley chopped
  • black pepper to taste
US Customary - Metric

Instructions

  • Using the large holes of a box grater or the grater blade of your food processor, grate the beets.
  • (It's not necessary to peel them first.)
  • In a large, lidded sauté́ pan, heat 2 tablespoons of the oil over medium heat. Add the onion and cook until it softens and begins to look translucent, 6 to 8 minutes. Add the beets and salt and toss to combine. Cover and cook for 10 to 12 minutes, until the beets are completely softened. Add the vinegar, toss to combine, and scrape up the browned bits from the pan with a wooden spoon. Set aside to cool slightly.
  • In a mixing bowl, coarsely mash the beans with a potato masher or fork. Fold in the beet mixture, the rice, parsley, and black pepper to taste. Adjust seasonings. Shape into six patties, flattening to a ½-inch thickness.
  • In a sauté́ pan, heat the remaining 2 tablespoons oil over high heat. Add the patties, in batches if necessary to avoid crowding. They should sizzle-this creates a nice crust. Cook for 1 minute. Reduce the heat to medium and cook for 2 or 3 minutes. Carefully flip the burgers and cook until browned and firm, 4 to 5 minutes longer.

Nutrition (Estimate per Serving)

Calories: 302kcalCarbohydrates: 35gProtein: 8gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 343mgPotassium: 520mgFiber: 9gSugar: 5gVitamin A: 193IUVitamin C: 8mgCalcium: 42mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

8 Classic Rice and Bean Dishes from Around the World

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It's hard to think of a more classic combo than rice and beans. They're easy to make, inexpensive, and filling. Most of these dishes are already vegan in their original form, the few that aren't become completely plant-based, as presented here, with a simple omission or modification. If one had to choose a single truly characteristic dish of New Orleans, it would be hard to come up with one more renowned than Red Beans and Rice. Shown at top, this isn't a dish to start when you come home from work at night! It's not a lot of work, but needs time to simmer. It's perfect to make on a rainy Sunday afternoon. [Read more...]

Baked Coconut Rice Pudding

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My kids have such a soft spot in their hearts for rice pudding that we sometimes have it for breakfast instead of dessert. This is a fun new flavor twist on an old-fashioned dessert. It will keep for several days refrigerated and is just as delicious served chilled.Reprinted with permission from Vegan Casseroles © 2014 by Julie Hasson, Running Press, a member of the Perseus Books Group.

[Read more...]

Spanish-Style Rice and Red Beans

by 6 Comments

A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don't, it's still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve a simple green salad or a platter of tomatoes and pineapple, or sliced seedless oranges. Delicious with garlic-sautéed greens. Recipe adapted from Plant Power by Nava Atlas; photos by Hannah Kaminsky. [Read more...]

Chinese-Style Vegetable Fried Rice

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Chinese-style vegetable fried rice is an easy and tasty side dish to serve with Asian-style vegetable and tofu dishes. It's a great way to use up leftover brown rice, too. On the rare occasions when my family gets Chinese take-out, there's always a lot of leftover rice, and this is usually the way it gets repurposed!

[Read more...]

Veggie Sushi Rice Bowls

by 4 Comments

This delightful rice bowl tastes like your favorite veggie sushi, but without the fuss and mess of the rolling and cutting. It’s a great way to use leftover cooked rice. Short-grain brown rice gives it the most authentic flavor, but really, any kind of whole grain rice or rice blend will do. Once your cooked rice is on hand, this is really no more time consuming to make than a sandwich or any other kind of salad, and if you use a covered container, it’s an offbeat portable lunch that you’ll be happy to dig into! Photos by Rachael Braun. [Read more...]

Fragrant Brown Basmati Rice and Cashew Pilaf

by Leave a Comment

This simple rice and cashew pilaf recipe highlights the aroma and flavor of brown Basmati rice, which you can find in supermarkets (a domestic variety is called Texmati) as well as specialty and natural foods stores. This tasty side dish can enhance many kinds of meals. It’s especially good with vegetable curries. Photos by Rachael Braun. [Read more...]

Vegan Rice-Stuffed Delicata Squash

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My husband certainly has a way with his vegetable garden. Each year there's one or another crop that becomes, to put it politely, overabundant. The first year, it was tomatoes.

The phrase, "too many tomatoes" was particularly resonant for me, as my overindulgence triggered an allergy (fortunately, temporary) resulting in itchy hives.

The following year, the culprit was Swiss chard, which sent me down a rabbit hole of leafy-green recipes just trying to keep up with it all.

(If your own garden - or your holiday menu planning - tends toward overabundance too, you might like my Vegan Thanksgiving Cookbook and Vegan Christmas Cookbook, both full of plant-based recipes for holiday entertaining.)

Squashes, tomatoes, and collards from the garden
This is but a fraction of one week's haul from the garden!

Squashes vary in terms of how large a hollow they offer for stuffing, so no worries if you have more of the rice pilaf than what they'll comfortably hold - you can simply use any that remains as a yummy side dish. Use any kind of brown rice, though I highly recommend using an exotic rice blend for more flavor.

Exotic doesn't mean hard to find - you'll find rice blends in the supermarket, as well as natural foods stores. The Royal Blend® with Quinoa used here contains not only light brown rice but red quinoa and freekeh (a form of whole-grain wheat). It's so flavorful in and of itself that I kept the pilaf stuffing simple.

Serves: 4 as a main dish; 8 as a side dish

  • 4 medium delicata squashes (or other semi-hard squashes, such as acorn, golden acorn, very small butternut, or any that have a symmetrical oblong shape)
  • 1¼ cups brown rice or exotic whole-grain rice blend
  • 2½ cups low-sodium vegetable stock or water
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion (or ½ large), finely chopped
  • 3 to 4 cloves garlic, minced
  • ½ medium red bell pepper, finely diced
  • ¼ cup dry white wine or water
  • ½ cup loosely packed chopped fresh parsley or cilantro
  • 2 tablespoons minced fresh dill, plus more for garnish
  • 2 teaspoons mixed seasoning blend (like Frontier or Mrs. Dash)
  • Salt and freshly ground pepper to taste

Small squashes are easy to prepare by microwaving. Simply allow 3 to 4 minutes on High per squash, or until it is easily pierced with a sharp knife, but not mushy. You can also use the easy directions for baking in the oven in this post on How to Tame Winter Squashes. You can do this step ahead of time.

Combine the rice and vegetable broth in a large saucepan and bring to a slow boil. Lower the heat, cover, and cook for 20 minutes, or until the broth is absorbed. If you prefer a more tender grain, add ½ cup additional broth or water, and cook until absorbed.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté until all are soft and golden. Once the rice is done, add it to the skillet along with the remaining ingredients.

Squashes and rice pilaf filling in a skillet

Stir together and cook for 5 minutes over medium-low heat, or until nicely heated through. When the squashes are cool enough to handle, cut them in half through the stem ends. Remove and discard the seeds and fibers.

Hollow them out, leaving a sturdy shell, about ¼ inch thick. Some squashes have more flesh to remove than others, once the seeds are gone. Whatever squash flesh you have, chop it finely and stir into the rice mixture.

Stuff the cavities in the squashes with the rice mixture generously, without overstuffing. Sprinkle extra minced dill over the tops for garnish.

If both the squashes and rice mixture are still warm, you can serve as is, but if need be, you can arrange in a roasting pan or on a baking sheet, cover with foil, and warm in a 350º F. oven until piping hot, just before serving. Serve two halves per person as a main dish; or one half per person as a side dish.

Rice-stuffed squashes served with steamed greens

Recipe

Vegan Rice-Stuffed Delicata Squash featured image

Vegan Rice-Stuffed Delicata Squash

4.83 from 18 votes
Delicata squash halves hollowed out and generously filled with a savory brown rice and quinoa pilaf loaded with sautéed onion, garlic, bell pepper, fresh herbs, and dill. A cozy, naturally vegan main dish (or side, if you serve smaller portions).
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 servings

Ingredients

  • 4 medium delicata squashes or other semi-hard squash, such as acorn, golden acorn, very small butternut, or any with a symmetrical oblong shape
  • 1 ¼ cups brown rice or exotic whole-grain rice blend we like RiceSelect Royal Blend with red quinoa and freekeh (about 238g)
  • 2 ½ cups vegetable stock or water low-sodium (about 600mL)
  • 1 tablespoon extra-virgin olive oil (about 15mL)
  • 1 medium red onion or ½ large, finely chopped
  • 3-4 cloves garlic minced
  • ½ medium red bell pepper finely diced
  • ¼ cup dry white wine or water (about 60mL)
  • ½ cup fresh parsley or cilantro loosely packed, chopped (about 20-60g depending on herb)
  • 2 tablespoons fresh dill minced, plus more for garnish (about 2g)
  • 2 teaspoons mixed seasoning blend like Frontier or Mrs. Dash (about 5g)
  • salt and freshly ground pepper to taste

Instructions

  • Prepare the squashes: microwave whole squashes for 3 to 4 minutes on High per squash, or until easily pierced with a sharp knife but not mushy. (You can also bake them in the oven - see the linked instructions in the notes below.) This step can be done ahead of time.
  • Combine the rice and vegetable broth in a large saucepan and bring to a slow boil. Lower the heat, cover, and cook for 20 minutes, or until the broth is absorbed. If you prefer a more tender grain, add ½ cup additional broth or water and cook until absorbed.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue sautéing until everything is soft and golden.
  • Once the rice is done, add it to the skillet along with the wine (or water), parsley or cilantro, dill, seasoning blend, and salt and pepper. Stir together and cook for 5 minutes over medium-low heat, or until nicely heated through.
  • When the squashes are cool enough to handle, cut them in half through the stem ends. Remove and discard the seeds and fibers, then hollow them out, leaving a sturdy shell about ¼ inch thick. Chop any removed squash flesh finely and stir it into the rice mixture.
  • Stuff the cavities generously with the rice mixture, without overstuffing. Sprinkle extra minced dill over the tops for garnish.
  • If both the squash and rice mixture are still warm, serve right away. If not, arrange the stuffed halves in a roasting pan or on a baking sheet, cover with foil, and warm in a 350°F oven until piping hot before serving. Serve two halves per person as a main dish, or one half per person as a side dish.

Nutrition (Estimate per Serving)

Calories: 300kcalCarbohydrates: 54gProtein: 6gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 320mgPotassium: 400mgFiber: 4gSugar: 4gCalcium: 40mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Gingery Rice with Sweet Potatoes and Peas

by 2 Comments

I came across a classic Thai dish that combines white rice with white potatoes, and though it sounds too starchy, the seasonings and embellishments sounded appealing. So I took the general idea of this recipe and revved it up to include the two main ingredients’ more nourishing counterparts—brown rice and sweet potatoes. This may sound like an offbeat combination, but really, it works! It's like sunshine on the dinner plate. You can also substitute quinoa or any other favorite grain for the rice. Serve with a simple tofu, tempeh, or bean dish and a salad. Adapted from Vegan Express.

[Read more...]