This vegan Cajun Dirty Rice is an easy one-pot dish that can be enjoyed as a main or side and can be made days in advance. Gluten-free Nutfree recipe. Soyfree option

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: American

Ingredients

  • 2 teaspoons oil
  • 1-1.5 cups veggie crumbles (, crumbled veggie burger, TVP, or crumbled veggie sausage, 7 oz)
  • 3/4 cup chopped onion
  • 1 bell pepper (chopped (or 1 cup chopped mix of colored pepper red green orange))
  • 3/4 cup chopped celery
  • 1 cup white rice, (I use basmati)
  • 2 teaspoons paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon or more cajun seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 2 cups water or broth
  • Parsley and lime juice for garnish

Method

  1. Heat a large skillet over medium heat and add the oil and the veggie crumbles / crumbled veggie sausage and cook for 3-5 minutes or until golden on some of the edges.
  2. Then add the onion, bell pepper, celery, and a good pinch of salt and stir. Continue to cook for another 3-5 minutes. Then add in the rice and mix in. Cook for another 2-3 minutes to toast the rice nicely.
  3. Add in all the spices and salt and mix in. Add the water or broth and the bay leaves if using and mix in. Cover the skillet with the lid, reduce the heat to medium-low and cook for 13-17 minutes, depending on your stove and the thickness and depth of your skillet.
  4. Once all the water is absorbed, check if the rice is cooked to your preference, if not close the lid again and continue to cook for a few more minutes.
  5. As soon as the rice is cooked, switch off the heat. Let the rice sit for 2 minutes and open the lid. Fluff the rice really well and serve topped with parsley and lime juice. Serve the rice as it is or top it with some cajun-rubbed crispy baked tofu.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.