Believe it or not, most types of rice are Vegan. Unless it’s teamed up with butter, which is a dairy product, you can pretty much eat any rice that you like. You can also add some vegetables of your choice, along with Vegan meat, if you so choose. Tofu is another product you can add to your rice. It’s always a good idea to read the entire recipe before starting and to get all your ingredients out and measured before starting any recipe. Doing this prevents wasting time on measuring during the cooking process, therefore, adding to the time it takes to complete. I have learned this the hard way on several of my recipes, unfortunately. It took a lot longer to prepare than what I was expecting. Now, I pre-measure everything and I also line it up in the order it needs to go in. I will have few recipes below that you can try. The great things you can make for meal are many, as you will see down below. Let’s start with a list of the rice’s that are available for you to use, shall we?
- Minute Instant White Rice (Brown as well)
- Organic Brown Jasmine Rice
- VeeTee Thai Jasmine Rice – This is also in a microwavable package
- TastyBite Brown Rice & Lentils – Also microwavable package
- Seeds of Change Organic Quinoa & Brown Rice
- Red Rice
- Wild Rice
- Jasmine Rice
Vegan Rice Recipes – Lunch or Dinner
Ingredients
Red Beans and Rice – (First part is for the red beans)
- 2 cups small red kidney beans
- 1 TBSP vegetable oil (or olive oil if you prefer)
- 1 small onion (chopped finely)
- 2-3 stalks celery (depends on you and how much you want; I use 2)
- 1 medium to large green bell pepper (chopped finely)
- 2-3 bay leaves (you can use the bay leaf seasoning if you like)
- 3-5 cloves of garlic (chopped – this may be too much for you, it all depends on your taste)
- 2 TBSP thyme (you can also use fresh thyme, just use about 2 tablespoons instead of teaspoons)
- 1 TBSP sage (if using fresh, make it 1 tablespoon instead)
- 4 cups vegetable stock & 4 cups of water
- 13 oz vegan sausage (chopped up in quarters – slice down the middle and half each piece, then chop)
- 4-5 scallions for toppings (you can add more, depending on your taste)
- Salt to taste (you can also use a salt substitute or leave it out completely)
Red Beans SPICES mix – (All the dry spices for this dish)
- 2 TBSP fennel seeds (ground)
- 1 TBSP cumin
- 1/2 TBSP paprika
- 1/2 TBSP smoked paprika
- 1/2 TBSP cayenne pepper (if you like your dish spicier, by all means, add more of this)
- 1 TBSP black peppercorns (ground)
- 1 TBSP onion powder (not salt)
- 1 TBSP allspice berries (ground)
Rice Preparation
- 2 cups rice
- 1 TBSP vegan butter (you can also use extra virgin olive oil)1 tsp of salt (or salt substitute)
- 3 1/2 cups water
Instructions
- Wash the rice under running water until the water is clear.
- Add your butter to the saucepan and melt it, then add the rice. Sauté it for a few minutes, making sure to stir it so it doesn’t burn, but has a nice light golden color.
- Add your water (3 1/2 cups) and the salt. Bring this to a boil, cover and let it cook for about 15 minutes.
- Once the time is up, turn the heat off but do not open the lid. Let the rice sit there for another 10 minutes before you fluff it up.
- Get your plate (or bowl) and pile it with rice, or as much as you think you can eat, grab your ladle and pour the beans on top; then add your chopped scallions.
- ENJOY!!
Notes
(ALL of the spices will need to be ground up for this dish – you can either purchase them that way or use your grinder – I just buy them already done; it’s a lot faster and easier)
Vegan Fried Rice
This is one of the best recipes that I have tasted. It’s completely vegan, it’s also gluten-free and nut-free!
Equipment
- Baking pan
Ingredients
- 2 cups rice (should soak in water for about half an hour, unless you use instant rice)
- 1 TBSP vegetable oil (extra virgin olive oil is also ok to use)
- 5-12 garlic cloves (depending on how much garlic you like, you can use even less)
- 2-3 green chili peppers chopped very small and de-seeded (jalapeno or serrano work great, use less if you don’t want too much spice)
- 6-8 scallions chopped and the white part separated from the green (you will use this later)
- 2 medium carrots chopped very small (I have used the bagged shredded carrots and they are fine)
- 1 large green pepper chopped in to small pieces
- 1 TBSP chili sauce (this is optional for those that don’t like a lot of spice)
- 2 TBSP soy sauce (or tamari if you want gluten-free)
- 1 TBSP rice vinegar (white or apple vinegar works just fine)
- Salt and pepper to taste
- Frozen or fresh peas can also be added to this dish for extra protein
Instructions
- The rice should be done to about 90%, not entirely done. Make sure to drain any water left from the rice. You should be able to mash the rice down with a fork, but not enough to make it mushy. Get a large baking pan, like a cookie sheet, and spread the rice out as much as possible to allow it to dry. This should take about 20-30 minutes. The longer you wait, the better it is, so I would go with the 30 minute mark on this one.
- Heat your wok (or deep pan) on high heat, adding the oil along the sides of the pan in a circular motion. Doing this gives the oil time to heat up before getting to the middle of the pan.
- Immediately start adding your garlic, peppers, white scallions, carrots and green peppers. Keep stirring quickly for about a minute. Then add your sauces to the mix. Mix all this fast and steady, then toss in your rice. Move your pan (or use your spoon) to make sure the rice is mixed well in to the sauces. Do this for about 2-3 minutes. Add salt and pepper to taste, if it’s needed and you are done! Grab your bowls or plates, add green tops of the scallions and enjoy a wonderful meal.
- If you like more of a fruity type of fried rice, then you will love this recipe below. It’s quick, it’s easy and your taste buds will love you! This next dish you can eat for lunch OR dinner. It will fill you up but won’t weigh you down, if you know what I mean. It’s a perfect meal. The total time it takes to make this is only about 20 minutes, give or take a few, so no need to worry about late dinners. This recipe serves about 3 people, so you can double it if needed, or you can save some for left-overs for yourself.
Thai Pineapple Vegan Fried Rice
Equipment
- Air-tight container
- Large pan
Ingredients
- basmati rice (it’s best if you have cooked rice from the day before)
- 1 medium/large onion (white or yellow)
- 2 garlic cloves (add one or two more if you like more garlic flavor)
- 2 carrots (cut in to thin sticks or you can use the already shredded carrots)
- 1 medium red bell pepper (cut this into long thin sticks as well)
- 1/2 cup fresh/frozen peas (you can use more if you like)
- 1 cup fresh pineapple chunks, cut small (canned pineapple chucks are just fine, just drain the juice and set aside)
- 1/2 cup cashews (you can leave them whole/half or you can chopped them a bit smaller)
- 1 TBSP soy sauce (tamari if you want gluten-free)
- 1 TBSP curry powder
- 2 – 3 green onions (chopped)
- salt and black pepper (to taste)
- red pepper flakes (Optional ingredient)
- fresh cilantro (Optional ingredient but it tastes like a million dollars with this added)
Instructions
- Cook your rice according to the instructions on the package and store it in an air-tight container in the fridge until you are ready to use it. Cook the frozen peas for about 7 minutes, this way they are already soft and ready to use.
- In a large pan, heat the oil and sauté your chopped onion for about 3 minutes. Add your fresh garlic, carrots, and bell pepper. Cook this for 3 minutes, stirring it as you go so you don’t burn anything.
- Then add your cooked rice. You can then use the curry powder and the soy sauce to season it. Once this is done, you can add the pineapple chunks, peas, green onion, and your cashews. If you want to add a little salt and pepper to it, do it now, but be careful with the salt, as the soy sauce is already salty. You can choose to add the red pepper flakes as well. Stir this mixture until it’s well combined. Top it with your fresh cilantro.
Notes
Although this recipe shows an entire half of a pineapple, unless you are planning to impress someone, you really don’t need to have this to make it. Presentation is everything, yes, but if it’s just you and you don’t care how lovely it is, then don’t worry about getting an entire pineapple. Grab a can of the chunks and call it good.
Have you ever had left-over rice that just kind of sat there until you remembered it was there? Then, by the time you remember it, you can’t eat it because it’s been too long. Well, there is a solution for that! Did you know you can make fritters with what’s left? Oh yes, and they are wonderful! They don’t take any time at all to make and you can use them as a main dish with a side salad, or you can eat them as a snack. Check out the recipe below.
“Left-over” Rice Fritters
Equipment
- Pan
- Bowl
- Baking towel
Ingredients
- 1 1/2 cup Leftover Rice
- 1 Medium Onion chopped small (yellow or white)
- 1/8 cup Grated Ginger
- 2 Garlic cloves chopped very small
- 1 Green chili/Serrano pepper chopped very small and deseeded
- 6-7 Cilantro leaves chopped
- 1/2 TBSP Red chili powder or Cayenne powder (this is optional, depending on how spicy you want them)
- 2 TBSP Corn starch
- 1 TBSP Chopped nuts (ANY nuts of your choice, but I recommend peanuts or cashews)
- Salt to taste (you can also use a salt substitute or none at all)
- Vegetable Oil (or extra virgin olive oil) for frying
Instructions
- Grab your pan and fill it with your oil, about half way, maybe a little less. You want the fritters to be able to turn easily in the oil when cooking. Start heating your oil.
- Take a large bowl and mix all of your ingredients together, except do not add oil to it. Mix it thoroughly, and make sure it’s sticking together fairly well. If it’s not, you can add a little water to it, but not much. You don’t want the mixture to be a goopy mess, just enough to keep the mixture together.
- Once this is done, you can make the fritters and set them aside until your oil is hot enough to cook them. You can use a spoon like you would for cookies, or you can grab a little with your hand and shape them in to whatever you like. You can make them flat or round. I usually go with the flat simply because they cook a little faster and turn out a lot better. They are never undercooked.
- When you oil is ready, start placing the fritters in and leave them on the first side 2-3 minutes or until golden brown. Then flip them over and repeat it. I usually lay out a baking towel or paper towels to get the excess oil off and to cool. Don’t worry if it takes a little longer for the fritters to cook, it can take up to 6-8 minutes, depending on how thick they are and how many you have cooking at a time. Be sure not to make too many at once, they will fall apart and absorb more oil than needed.
- Now, you can add the chopped Cilantro to the top and enjoy a delightful snack!
Notes
Normally, no one, including myself, would ever think to make fritters out of left-over rice, am I correct? Well, this may very well be a “go-to” snack for you from now on. Please keep in mind; you do not have to add the peppers or chili powder if you don’t want to. That is perfectly ok not to do that. It’s ok to add less of what was mentioned if you only want a little spice. The choice is yours. I think they taste better with one or the other, but both are a little too spicy for me, so I just use a little red chili powder.
Ten Minutes Vegan Stir Fry Dish
Equipment
- Nonstick skillet
Ingredients
- 1 cup diced bell peppers or carrots (or 1/2 a cup of both)
- 1 cup corn kernels or green peas (or 1/2 a cup of both)
- 1/2 cup sliced green onions chives (if using chives, add at the end for topping)
- 1/3 cup diced celery
- 5 cups precooked brown rice (you can make this a day or two before you make this dish)
- 1 cup diced precooked potatoes or 1⁄2 cup more rice (optional – I don’t use potatoes at all in this dish)
- 1-2 TBSP water
- 1/4 cup tamari or soy sauce
- Sea salt to taste (optional – soy sauce is already salty, so you may not want to add more)
- Freshly ground black pepper (optional as well, but it does add a great flavor to the overall dish)
Instructions
- In a large nonstick skillet, over high or medium-high heat, sprinkle on a pinch of sea salt, and add you veggies to the oil, stirring occasionally. Cook for 3 to 4 minutes, then add your rice, potatoes (if you used them), and 1⁄4 cup of the tamari. Cook for another 3 to 4 minutes, stirring a couple of times. Add a little water if the mixture is sticking, but be very careful doing this because you are adding it to hot oil and it will cause it to pop. Mix the rice through the vegetables. If using chives, you can add them in the pan, or use them as a topper when you are done. Give it a little taste; add whatever seasoning you think will do the trick. You can also just add pepper or nothing at all.
Well, there are a few recipes to get you started in your vegan rice adventures. I hope you enjoy them as much as I do. These are not set in stone, because you can add or take out whatever you want in each recipe, as far as vegetables or spices go. Just give them a shot and let us know what you think! There are so many different recipes out there for vegan food, it’s unbelievable. There are just a few of mine, and we do have the links below for you to take a look at as well. I just chose the 5 favorites I like, but I’m pretty sure all those wonderful recipes they have on the sites will soon become a favorite for you as well.