This Vegan Cajun Dirty Rice is a simple dish that can be enjoyed as a main or side dish and can be made days in advance. Soy-free option Nut-free recipe
Here’s a super easy one pot rice dish with amazing flavor! This delicious Cajun dirty rice is bursting with flavor thanks to fried vegetable crumbs and a delicious blend of Cajun spices.
This is the type of dish you can have as a main course or as a side dish.
What is Dirty Rice?
Dirty rice is usually cooked with meat. As a result, the rice looks “dirty” as the fried meat adds a bit of darkness.
Here we cook everything in one pan and start by sautéing the vegetable crumbles, which are our vegan meat substitute.
More rice dishes:
Baked Mushroom Rice
Tex Mex Rice Casserole
Baked Kitchari Casserole (Rice Casserole with Spicy Lentils)
Baked Chana Pulao: Spicy Chickpea Rice Casserole
Print recipe
1 pot of salted Cajun rice
This Vegan Cajun Dirty Rice is a simple dish that can be enjoyed as a main or side dish and can be made days in advance. Nut-free gluten-free recipe. Soy-free option
Servings: 4
calories: 245calories
Ingredients
- 2 coffee spoons oil
- 1-1.5 cups (80 g) crumbled vegetables crumbled veggie burger, TVP or crumbled veggie sausage, 7 oz
- 3/4 cup chopped onion
- 1 pepper chopped (or 1 cup chopped red green orange colored bell pepper mix)
- 3/4 cup Grated celery
- 1 cup (185 g) White rice, I use basmati
- 2 coffee spoons paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon Oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon or more cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaves
- 2 cups (500 ml) water or broth
- Parsley and lime juice for garnish
Instructions
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Heat a large skillet over medium heat and add the oil and crumbled vegetables/crumbled veggie sausages and cook for 3-5 minutes or until browned on some edges.
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Then add the onion, bell pepper, celery and a good pinch of salt and stir. Continue to cook for another 3 to 5 minutes. Then add the rice and mix. Cook another 2-3 minutes to toast the rice well.
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Add all the spices and salt and mix. Add water or broth and bay leaves if using and mix. Cover the skillet with the lid, reduce the heat to medium-low, and cook for 13-17 minutes, depending on your skillet and the thickness and depth of your skillet.
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Once all the water has been absorbed, check if the rice is cooked according to your preferences, if not close the lid and continue cooking for a few more minutes.
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As soon as the rice is cooked, turn off the heat. Let the rice rest for 2 minutes and open the lid. Stir the rice well and serve garnished with parsley and lime juice. Serve the rice as is or top with oven-rubbed crispy Cajun tofu.
Remarks
- Soy free: Use lentils instead of vegetable crumbles. Add the lentils cooked in step one and cook for 3-5 minutes. Add 1/4 tsp fennel seeds, 1/4 tsp onion powder and 1/4 tsp smoked paprika alongside the lentils.
Nutrition
Nutritional intakes
1 pot of salted Cajun rice
Amount per serving
calories 245
Calories from fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.4g3%
Sodium 405mg18%
Potassium 289mg8%
Carbohydrates 45g15%
4g fiber17%
Sugar 3g3%
Protein 8g16%
Vitamin A 1530IU31%
Vitamin C 41mg50%
Calcium 43mg4%
Iron 2mg11%
*Percent Daily Values are based on a 2000 calorie diet.
Ingredients:
- I made this dish with store bought vegetable crumbles, but you can also use TVP, or crumbled vegetable sausages
- fresh vegetables: add chopped onion, pepper and celery
- white rice, I like to use basmati rice for this recipe
- to season this dish, I like a mixture of paprika, thyme, oregano, garlic powder, onion powder, cajun seasoning, salt, black pepper, bay leaves
Advice:
- Soy free: Use lentils instead of vegetable crumbles. Add the lentils cooked in step one and cook for 3-5 minutes. Add 1/4 tsp fennel seeds, 1/4 tsp onion powder and 1/4 tsp smoked paprika alongside the lentils.
- You can serve it topped with crispy Cajun rubbed tofu.
How to make Vegan Cajun Cajun Rice:
Heat a large skillet over medium heat and add the oil and crumbled vegetables/crumbled veggie sausages. Mix and cook for 3-5 minutes until golden brown on some edges.
Then add the onion, bell pepper, celery and a good pinch of salt and stir. Continue to cook for another 3 to 5 minutes.
Then add the rice and mix. Cook another 2-3 minutes to toast the rice well.
Add all the spices and salt and mix. Add water or broth and bay leaves if using and mix.
Cover the skillet with the lid, reduce the heat to medium-low, and cook for 13-17 minutes, depending on your skillet and the thickness and depth of your skillet.
Once all the water has been absorbed, check if the rice is cooked according to your preferences, if not close the lid and continue cooking for a few more minutes.
As soon as the rice is cooked, turn off the heat. Let the rice rest for 2 minutes and open the lid. Stir the rice well and serve garnished with parsley and lime juice.
Serve the rice as is or top with oven-rubbed crispy Cajun tofu.
Storage:
Refrigerate this dish in a sealed container for up to 3 days. You can freeze leftover rice in an airtight container or freezer bag for up to 3 months.
Reheating:
To reheat, microwave the rice and cover it loosely with a lid in a microwave-safe container. Microwave for 2-3 minutes. Then remove the bowl and break up the pieces of rice with a fork. Put everything back in the microwave for 1-2 minutes or more.
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