It will still take centre stage on any table
There are many rice dishes, given that it is a staple food.
Apparently, there are almost 40,000 varieties of rice but some of the most popular types include basmati, brown rice and long-grain.
Rice dishes typically accompany other meals but they can be eaten as a main meal.
For those with dietary requirements such as veganism, it can be difficult finding a suitable meal that is flavourful.
Thankfully, there are several rice dishes which are ideal for vegans, using plant-based substitutes.
Here are a few vegan rice dishes to try out and enjoy.
There are different types of biryani which contain chicken or lamb but a mixed vegetable one is a perfect alternative for vegans.
It will still take centre stage on any table it is served on.
It can be made using a variety of vegetables and the dish is packed full of flavoursome spices. You can use whatever vegetables you like when preparing the meal.
This vegan rice recipe is fairly quick to make, given that the vegetables do not require prior marination.
- ¼ cup onions, grated
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 2 cups mixed vegetables of your choice, finely chopped
- ½ tsp garam masala
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 2 tsp coriander powder
- ½ tsp chilli powder
- 1 tsp green chillies, finely chopped
- 1 cup rice, boiled to almost done
- 1 tsp lemon juice
- 2 tbsp oil
- Salt, to taste
- A handful of coriander, to garnish
- Heat oil and add the cumin seeds in a rice pot. When they sizzle, add the onions and ginger-garlic paste. Fry until brown.
- Stir fry the vegetables over a low heat until they have slightly softened. Add coriander powder, garam masala, turmeric, chilli powder and green chillies. Cook for five minutes then mix in the lemon juice and half of the coriander.
- When the water has evaporated, remove half of the vegetables and layer with half of the rice.
- Cover with the rest of the vegetable mixture and the rest of the rice.
- Place the lid on the pot and allow it to cook on a low heat for 10 minutes. Once done, garnish with the coriander and serve.
This recipe was adapted from NDTV Food.
Lemon rice is a popular dish in South India and it is also vegan-friendly.
It is usually a comfort food and has the subtle taste of lemon added to an Indian staple.
This provides a lot of nutrition as it contains nuts and lentils.
It provides everything you want from a Desi dish: Heat, loads of flavour and aromatic smells.
- 1½ cups uncooked rice
- 2 tbsp olive oil
- ¾ tsp mustard
- 1 tsp split black gram
- 1½ tsp split Bengal gram
- 4 tbsp peanuts or cashews (Add both if you prefer)
- ¼ tsp turmeric
- 2 dried red chillies
- 1-2 Green chillies
- A pinch of asafoetida
- Curry leaves
- ½ tbsp ginger, grated
- Salt to taste
- Lemon/lime juice as needed
- Wash the rice several times until the water runs clear and leave to soak in three cups of water. Put the rice on a high heat and bring to the boil.
- Stir and turn the heat to the lowest setting. Cover and leave for 10 minutes until it becomes fluffy.
- When cooled, add the salt, lemon juice and a teaspoon of oil. Mix well as it helps keep the rice grainy and fluffy.
- Meanwhile, heat oil in a pan on a medium heat. Add the nuts and lightly fry until half cooked.
- Add the red chillies, Split black gram and Split Bengal gram and cook until they become golden.
- Put the mustard seeds in and allow it to crackle. Add ginger, green chillies and the curry leaves.
- Lightly cook then add asafoetida and turmeric. Make sure not to burn the ginger otherwise, the lemon rice will become bitter.
- Pour two tablespoons of water over the seasoning to soften the roasted pulses and cook until the water is evaporated.
- Add the mixture to the cooled rice and bind all the ingredients together.
- Cover and leave to cook for 25 minutes until everything is cook through.
Kheer is a staple dessert in any Desi household.
It is customisable and filling, making it perfect for both adults and children.
This particular recipe uses plant-based ingredients, making it suitable for vegans.
- 30g aged basmati rice
- 80g short-grain pudding rice
- 1-litre oat milk
- 50ml plant-based cream
- 20g golden sultanas
- 3 tbsp agave nectar
- 5 Green cardamom pods, seeds removed and crushed
- A large pinch of saffron
- 1 tsp vanilla bean paste or vanilla extract
- 1 tsp rosewater
- 1 tbsp slivered almonds and dried rose petals (to garnish)
- In a bowl, mix the rice together and rinse briefly but avoid rinsing away too much starch.
- Place the rice into a large, heavy-bottomed saucepan.
- Add the oat milk, cream, sultanas, agave, cardamom, saffron, rosewater and vanilla. Bring to a boil then cover with a lid.
- Reduce the heat and gently simmer, stirring frequently. As it thickens, stir more frequently.
- Once thickened, beat with a wooden spoon until the grains are soft and tender.
- Remove from the heat and serve hot. Alternatively, allow to cool at room temperature and serve cold.
This recipe was inspired by Sanjana Feasts.
Curry Fried Rice
Curry fried rice is typically eaten as a light meal and this recipe is perfect for those looking for something quick and easy.
This vegan rice dish uses vegetables but you can add baked tofu or chickpeas for a hearty meal.
It is simple, versatile and delicious.
- 2 cups rice, cooked and cooled
- ½ Onion, chopped
- 1 Serrano pepper, chopped
- 1 tbsp garlic, minced
- 2 tsp ginger, minced
- ½ Green pepper, chopped
- ½ Red pepper, chopped
- 1 Courgette, chopped
- ½ cup carrots, sliced
- 1/3 cup peas
- 1 tbsp curry powder (add more if you like)
- Salt to taste
- Lemon juice to taste
- In a large pan, heat oil then add onion and serrano pepper. Cook until softened then add ginger and garlic. Mix well.
- Add the peppers, courgette and carrots. Cook for two minutes then cover. Cook for a further two minutes then add the peas and curry powder (optionally, add the tofu or chickpeas at this point).
- Add the rice and season with salt.
- Mix in the lemon juice then cover and cook for two minutes.
- Remove from the heat and sit covered for around three minutes before serving.
This recipe was inspired by Vegan Richa.
Fried rice is a popular choice within Chinese cuisine and typically, it includes eggs and meat.
However, this particular recipe is ideal for vegans as it features tofu as well as plant-based ingredients.
It is flavourful and nutritious, boasting 27 grams of protein when serving for two.
However, this recipe includes peanut butter, so it is not suitable for those with nut allergies.
- 225g extra-firm tofu
- 185g brown rice, rinsed thoroughly
- 12g garlic, minced
- 100g spring onion, chopped
- 72g peas
- 64g carrots, finely diced
For the Sauce
- 45ml soy sauce
- 16g peanut butter
- 30-40g organic brown sugar
- 3g garlic, minced
- 1-2 tsp chilli garlic sauce
- 1 tsp toasted sesame oil
- Preheat the oven to 200°C and line a tray with baking paper.
- Meanwhile, wrap the tofu in a clean, absorbent towel and place something heavy on top. Press down to extract the liquid.
- Dice the tofu into ¼-inch cubes and place on the baking tray. Bake for 30 minutes until golden and crispy.
- As the tofu cooks, bring 12 cups of water to a boil in a large pot then add the rice. Boil uncovered for 30 minutes, then strain for 10 seconds. Return to the pot but away from the heat. Cover and let it steam for 10 minutes.
- Add the sauce ingredients to a mixing bowl and whisk. Adjust flavours if needed.
- Once the tofu is cooked, stir into the sauce and leave to marinate for five minutes.
- Heat a large pan and use a slotted spoon to scoop the tofu pieces into the pan. Cook for four minutes, stirring occasionally until deep golden brown on all sides. Remove when done and set aside.
- In the same pan, add garlic, spring onion, peas and carrots. Cook for four minutes and season with 1 tsp of soy sauce.
- Add the tofu, rice and remaining sauce to the pan and stir.
- Cook for four minutes, stirring frequently. Serve immediately.
This recipe was inspired by Minimalist Baker.
These vegan rice dishes are sure to be a hit during meal times.
Not only do they cater for vegans but they are also packed with flavour.
As many of them can be made fairly quickly, give them a go and experience the array of flavours.