Description
A hearty, flavorful vegan twist on the Creole classic, loaded with vegetables, spices, and plant-based protein.
Ingredients
Scale
- 1 cup of long-grain brown rice
- 2 cups of vegetable broth
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 bell pepper, diced
- 2 stalks of celery, sliced
- 3 cloves of garlic, minced
- 1 cup of mushrooms, chopped
- 1 can (15 oz) of kidney beans, drained and rinsed
- 1 tablespoon Creole seasoning
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 teaspoon soy sauce
- 2 green onions, sliced for garnish
- Optional: 1/2 cup chopped tomatoes
- Optional: 1/4 cup chopped parsley
- Optional: 1 teaspoon hot sauce
- Optional: 1/4 cup cooked vegan sausage, crumbled
Instructions
- Rinse the brown rice under cold water until the water runs clear.
- Chop and prepare all vegetables.
- In a large pot, heat olive oil over medium heat.
- Add onion, bell pepper, and celery. Sauté for 5 minutes until soft.
- Add garlic and mushrooms, cook 3 more minutes.
- Stir in rice, broth, kidney beans, Creole seasoning, smoked paprika, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- Remove from heat, stir in soy sauce, and let sit covered for 5 minutes.
- Fluff rice, garnish with green onions and any optional add-ins before serving.
Notes
Rinse rice thoroughly to avoid gumminess. Avoid lifting the lid while cooking to retain steam. Toasting the rice before adding broth can enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole, Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: vegan dirty rice, Creole, plant-based, rice, beans, vegetables