• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Recipes

    Southern Creole Dirty Rice, Vegan Style

    Published: Feb 15, 2019 · Updated: Apr 27, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe
    vegan dirty rice
    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

    • For more ways to use brown rice, explore Classic Rice Dishes.
    • Here are more Creole classics, veg style.

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

    Vegan "Dirty rice" recipe

    Southern Creole Dirty Rice, Vegan Style

    Chopped eggplant, a Louisiana crop, takes its place of traditional "dirty" ingredients in this super-satisfying veggie version.
    5 from 2 votes
    Print Pin Rate Email
    Course: Rice main or side dish
    Cuisine: Creole
    Diet: Vegan, Vegetarian
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 to 8
    Calories: 117kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ½ cups long-grain brown rice
    • 1 32 oz container low-sodium vegetable broth
    • 1 bay leaf
    • 1 tbsp 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 tsp sweet or smoked paprika
    • 1 handful fresh thyme leaves or 1 tsp 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

    Calories: 117kcal | Carbohydrates: 21g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 380mg | Fiber: 5g | Sugar: 5g | Vitamin A: 745IU | Vitamin C: 30mg | Calcium: 38mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    More Vegan Recipes

    • Fudgy Avocado Brownies (Vegan!)
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. lynn says

      February 21, 2012 at 1:40 pm

      Yum! Can you use whole grain pasta instead of rice?

    2. Nava says

      February 21, 2012 at 1:42 pm

      I would say yes, go for it!

    3. Melanie Hutsell says

      November 14, 2016 at 10:39 pm

      Just made this and it was out of this world!! I crumbled up some Vegan breakfast sausage in it and that took it over the top! So so good!!

    4. Nava says

      November 15, 2016 at 8:22 am

      So glad you enjoyed this, Melanie!

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • 25+ Vegan Valentine’s Day Desserts
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • Farro Bowl
    • 14 Creative Kale Salads

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media