When it comes to versatile and comforting side dishes, rice is a classic choice. But why settle for plain old white rice when you can elevate your meals with a wide variety of delicious and vibrant vegan rice recipes? From savory stir-fries to sweet and tangy bowls, there’s something on this list for everyone. Whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, these 20 flavorful vegan rice recipes are sure to inspire.
In the following pages, we’ll explore everything from global-inspired dishes like Coconut Lime Jasmine Rice and Curried Vegetable Rice Bowl, to comforting casseroles like Vegan Rice and Lentil Casserole. With so many options, you’re bound to find a new favorite way to serve up your rice!
Coconut Lime Jasmine Rice
Elevate your meal with this aromatic and flavorful Coconut Lime Jasmine Rice recipe. This dish combines the sweetness of coconut, the zest of lime, and the subtlety of jasmine rice to create a truly unique culinary experience.
Ingredients:
- 1 cup jasmine rice
- 2 cups water
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon coconut oil
- Salt, to taste
Instructions:
1. Rinse the jasmine rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the water is absorbed and the rice is tender.
3. Fluff the cooked rice with a fork and stir in the unsweetened shredded coconut, freshly squeezed lime juice, and coconut oil.
4. Season with salt to taste.
Cooking Time: 25-30 minutes
Spicy Vegan Kimchi Fried Rice
Add a spicy kick to your fried rice with this vegan twist on the classic Korean dish. This recipe combines the bold flavors of kimchi with the comfort of a warm bowl of fried rice.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup kimchi, chopped
– 1 tablespoon sesame oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– 1 teaspoon Gochujang (Korean chili paste)
– Salt and pepper to taste
– Chopped green onions for garnish
Instructions:
1. Heat the sesame oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chopped kimchi and cook until heated through, about 2-3 minutes.
5. Add the cooked rice to the skillet or wok and stir-fry for about 5 minutes, breaking up any clumps with a spatula.
6. Season with soy sauce, Gochujang, salt, and pepper to taste.
7. Garnish with chopped green onions and serve immediately.
Cooking Time: 15-20 minutes
Garlic Herb Brown Rice Pilaf
Elevate your meals with this flavorful pilaf, perfect as a side dish or base for various main courses. This aromatic rice recipe combines the warmth of garlic and herbs with the nuttiness of brown rice.
Ingredients:
– 1 cup brown rice
– 2 cups water
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– Salt, to taste
Instructions:
1. Rinse the rice in a fine mesh strainer and drain well.
2. Heat the oil in a large saucepan over medium-high heat. Add the garlic and cook until fragrant, about 1 minute.
3. Add the rice and stir to coat with oil and mix with garlic. Cook for 2 minutes.
4. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed.
5. Fluff the pilaf with a fork. Stir in parsley, thyme, and salt to taste.
Cooking Time: 25-30 minutes
Curried Vegetable Rice Bowl
A flavorful and nutritious bowl filled with a medley of colorful vegetables, fragrant curry spices, and fluffy rice.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, sliced
– 1 small carrot, peeled and grated
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat the oil over medium-high heat. Add the onion, garlic, bell pepper, zucchini, and carrot. Cook, stirring occasionally, until the vegetables are tender, about 5-7 minutes.
3. Stir in the curry powder and cook for an additional minute.
4. Fluff the cooked rice with a fork and mix it with the vegetable mixture.
5. Season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Teriyaki Tofu and Rice Stir-Fry
This classic Japanese-inspired dish is a perfect combination of savory, sweet, and umami flavors, all packed into a quick and easy meal. With only a few ingredients and 20 minutes of cooking time, you can have a delicious Teriyaki Tofu and Rice Stir-Fry on the table in no time.
Ingredients:
– 1 block firm tofu, cut into small cubes
– 2 cups cooked white rice
– 1/4 cup teriyaki sauce (homemade or store-bought)
– 1 tablespoon vegetable oil
– 1 small onion, thinly sliced
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh green onions and sesame seeds for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the tofu and cook until golden brown on all sides, about 5 minutes.
3. Add the sliced onion and minced garlic; cook until the onion is translucent, about 3 minutes.
4. Stir in the teriyaki sauce and cooked rice; cook for an additional 2-3 minutes, until heated through.
5. Season with salt and pepper to taste.
6. Garnish with green onions and sesame seeds, if desired.
Cooking Time: 20 minutes
Mushroom and Spinach Risotto
This creamy risotto dish combines the earthy flavors of mushrooms and spinach, perfect for a cozy evening meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable or chicken broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (e.g., cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 cup fresh spinach leaves
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
3. Add mushrooms and garlic; cook until mushrooms release their moisture and start to brown.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in spinach leaves. Cook until wilted.
6. Remove from heat; stir in Parmesan cheese. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Sweet and Sour Pineapple Rice
Elevate your rice game with this flavorful and aromatic Sweet and Sour Pineapple Rice recipe! This dish is perfect for a quick weeknight dinner or as a side to your favorite protein.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup pineapple juice
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon vegetable oil
– 1 cup diced fresh pineapple
– Salt and pepper to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
3. In a small bowl, whisk together pineapple juice, soy sauce, honey, and vegetable oil.
4. Once the rice is cooked, fluff it with a fork and stir in the sweet and sour mixture.
5. Fold in diced pineapple and season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Black Bean and Cilantro Lime Rice
This vibrant rice dish is a flavorful twist on traditional Mexican cuisine, packed with the bold flavors of black beans, fresh cilantro, and zesty lime.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 can (15 oz) black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Rinse the rice in a fine-mesh strainer and drain well.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed.
3. Heat the olive oil in a large skillet over medium-high heat. Add the black beans and cook, stirring occasionally, for 2-3 minutes or until heated through.
4. Fluff the cooked rice with a fork and stir in the cilantro, lime juice, and salt to taste.
5. Combine the cooked rice mixture with the black bean mixture and stir-fry for about 1 minute, ensuring everything is well combined.
Cooking Time: 20-25 minutes
Mediterranean Rice Salad
A flavorful and healthy salad perfect for a quick lunch or dinner, this Mediterranean Rice Salad combines the warmth of roasted vegetables with the freshness of herbs and lemon.
Ingredients:
– 2 cups cooked white rice (preferably day-old)
– 1 cup mixed roasted vegetables (bell peppers, zucchini, cherry tomatoes)
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked rice, roasted vegetables, parsley, and feta cheese.
2. Drizzle olive oil and lemon juice over the mixture; toss to combine.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (roasting vegetables) + 5 minutes (assembling salad)
Vegan Sushi Rolls with Brown Rice
Experience the delight of traditional sushi with a plant-based twist using brown rice and an assortment of flavorful fillings. This recipe is easy to make and perfect for a quick lunch or dinner.
Ingredients:
– 1 cup short-grain brown rice
– 2 cups water
– 1/4 cup vinegar (apple cider or rice wine)
– Filling ingredients:
+ Avocado, sliced
+ Cucumber, sliced
+ Carrots, peeled and grated
+ Pickled ginger, thinly sliced
+ Vegan “fish” (such as tofu or tempeh), cut into thin strips
– Nori sheets (seaweed)
– Sesame seeds, optional
Instructions:
1. Cook brown rice according to package instructions.
2. Prepare filling ingredients and set aside.
3. Lay a nori sheet flat on a surface. Spread a thin layer of cooked brown rice onto the nori, leaving a 1-inch border at the top.
4. Arrange your desired fillings in the middle of the rice.
5. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
6. Slice into individual pieces and serve with soy sauce, wasabi, and pickled ginger.
Cooking Time: 20-25 minutes (including cooking time for brown rice)
Turmeric and Pea Rice Pilaf
A flavorful and nutritious side dish that’s perfect for a weeknight dinner or special occasion. This turmeric-infused pilaf is packed with the natural sweetness of peas, making it a great accompaniment to your favorite protein.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon ground turmeric
– 1 cup frozen peas
– Salt to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the rice and turmeric, stirring to combine. Cook for 1-2 minutes.
5. Add the water and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
7. Stir in the frozen peas and season with salt to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Thai Basil Fried Rice
A classic Thai dish, this flavorful fried rice recipe combines the freshness of basil with the savory taste of cooked rice, making it a perfect meal or snack.
Ingredients:
– 2 cups cooked Thai jasmine rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– 1/4 teaspoon ground white pepper
– 1/4 cup chopped fresh Thai basil leaves
– Salt to taste
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add diced onion and cook until translucent, about 2 minutes.
3. Add minced garlic and cook for an additional minute, stirring constantly.
4. Add mixed vegetables and cooked rice; stir-fry for 2-3 minutes, breaking up any clumps.
5. Add soy sauce, oyster sauce (if using), and white pepper; stir-fry for another minute.
6. Stir in chopped basil leaves and season with salt to taste.
7. Serve immediately.
Cooking Time: 10-12 minutes
Mexican Rice Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, these Mexican-inspired bell peppers are filled with a savory mixture of cooked rice, black beans, diced tomatoes, and spices. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers (any color)
– 2 cups cooked Mexican rice
– 1 can black beans, drained and rinsed
– 1 cup diced fresh tomatoes
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers, remove seeds and membranes, and place in a baking dish.
3. In a bowl, combine cooked rice, black beans, diced tomatoes, olive oil, cumin, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Cover with aluminum foil and bake for 25 minutes.
6. Remove foil and top with shredded cheese (if using). Return to oven for an additional 10-15 minutes, until cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Vegan Paella with Saffron Rice
This vibrant and flavorful vegan paella is a twist on the traditional Spanish dish, featuring saffron-infused rice, savory vegetables, and protein-rich chickpeas.
Ingredients:
– 1 cup uncooked white rice
– 2 cups vegetable broth
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, sliced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat a large skillet or paella pan over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the bell pepper; cook for an additional 2 minutes.
4. Add the chickpeas, smoked paprika, salt, and pepper; stir to combine.
5. Add the rice mixture (vegetable broth, saffron, and soaked saffron threads); bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
Cooking Time: 30-35 minutes
Lemon Dill Rice with Roasted Vegetables
Brighten up your meal with this flavorful and nutritious dish, featuring fluffy lemon dill rice paired with a medley of roasted vegetables.
Ingredients:
– 1 cup uncooked white or brown rice
– 2 cups water
– 2 tbsp freshly chopped dill
– 2 lemons, juiced (about 4 tbsp)
– 2 tbsp olive oil
– Salt and pepper to taste
– Assorted vegetables for roasting (e.g., broccoli, carrots, Brussels sprouts, sweet potatoes)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cook rice according to package instructions using 2 cups of water.
3. In a small bowl, whisk together lemon juice and chopped dill.
4. Add the lemon-dill mixture to cooked rice and stir to combine.
5. Toss vegetables with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes, or until tender.
6. Serve roasted vegetables alongside the lemon dill rice.
Cooking Time: 35-40 minutes
Wild Rice and Cranberry Stuffing
This savory stuffing combines the nutty flavor of wild rice with the sweetness of cranberries, making it a perfect addition to your holiday table.
Ingredients:
– 2 cups cooked wild rice
– 1/2 cup chopped fresh parsley
– 1/2 cup chopped fresh sage
– 1/4 cup dried cranberries
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the chopped onion and cook until translucent, about 5 minutes.
4. Add the garlic, salt, and pepper, cooking for an additional minute.
5. Combine the cooked wild rice, cranberries, parsley, and sage in a large bowl.
6. Add the cooked onion mixture to the rice mixture, stirring until well combined.
7. Transfer the stuffing mixture to a greased 9×13-inch baking dish.
8. Bake for 25-30 minutes or until lightly toasted.
Cooking Time: 25-30 minutes
Vegan Rice Pudding with Cinnamon
This creamy rice pudding is a classic dessert that’s easy to make vegan and infused with the warmth of cinnamon. Perfect for a cozy night in or as a sweet treat any time of year.
Ingredients:
– 1 cup cooked white rice (preferably day-old)
– 2 cups non-dairy milk (such as almond, soy, or coconut milk)
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1 tablespoon vegan butter or margarine (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, non-dairy milk, sugar, and cinnamon. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
2. Reduce heat to low and simmer for 18-20 minutes, or until the pudding has thickened and the flavors have melded together.
3. Remove from heat and stir in vegan butter or margarine (if using). Let cool slightly before serving warm.
Cooking Time: 18-20 minutes
Biryani-Spiced Rice with Cashews
A flavorful and aromatic rice dish from the Indian subcontinent, Biryani- Spiced Rice is a perfect accompaniment to any meal. This recipe combines the rich flavors of biryani spices with the crunch of cashews for a delightful twist.
Ingredients:
– 1 cup basmati rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon cumin seeds
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1/4 cup cashews, toasted and chopped
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain the water and set the rice aside.
2. Heat oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the cumin seeds, coriander powder, turmeric powder, and red chili powder. Stir well to combine.
4. Add 1 cup of water to the saucepan and bring to a boil.
5. Drain the rice and add it to the saucepan. Stir gently to combine with the spice mixture.
6. Reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
7. Fluff the rice with a fork and stir in the toasted cashews. Season with salt to taste.
8. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25-30 minutes
Sticky Rice with Mango and Coconut Cream
This tropical dessert combines fragrant sticky rice with sweet and creamy mango, all wrapped up in a rich coconut cream. Perfect for hot summer days or as a unique dessert to impress your friends.
Ingredients:
– 1 cup of uncooked glutinous (sticky) rice
– 2 cups of water
– 1 ripe mango, diced
– 1/4 cup of granulated sugar
– 1/4 cup of coconut cream
– 1 tablespoon of unsalted butter, melted
– Salt to taste
Instructions:
1. Rinse the sticky rice and soak it in water for at least 4 hours or overnight.
2. Drain the water and cook the rice according to package instructions with an additional 1/4 cup of water.
3. In a separate pan, combine diced mango, sugar, and melted butter. Cook over medium heat until the sugar has dissolved and the mixture is caramelized.
4. Combine cooked sticky rice with the mango mixture and stir until well combined.
5. Spoon the rice mixture into individual serving cups or ramekins.
6. Top each cup with a dollop of coconut cream and serve chilled.
Cooking Time: 45 minutes to 1 hour (including soaking time)
Vegan Rice and Lentil Casserole
This plant-based casserole is a comforting and nutritious meal perfect for a weeknight dinner or weekend lunch. A flavorful blend of brown rice, red lentils, and aromatic spices comes together in a satisfying and filling dish.
Ingredients:
– 1 cup uncooked brown rice
– 1 cup cooked red lentils
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook rice according to package instructions using water or broth.
3. In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add cooked lentils, cumin, smoked paprika (if using), salt, and pepper to the skillet. Stir to combine.
5. Combine cooked rice with the lentil mixture in a large mixing bowl.
6. Transfer the mixture to a 9×13 inch baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Summary
Looking for delicious vegan rice recipes? Look no further! This collection of 20 flavorful dishes is sure to satisfy your cravings. From classic coconut lime jasmine rice to innovative curried vegetable rice bowls, there’s something for everyone. Enjoy spicy vegan kimchi fried rice, garlic herb brown rice pilaf, and many more mouth-watering options. Whether you’re in the mood for a savory teriyaki tofu stir-fry or a sweet and sour pineapple rice dish, this article has got you covered. Get cooking and explore the world of vegan rice recipes!
