Vegan Arroz Cubana
Transport your taste buds to the vibrant flavors of Cuban-inspired cuisine with this Vegan Arroz Cubana recipe, a delightful plant-based twist on the classic dish. Featuring aromatic turmeric-infused white rice, golden fried plantains, and a savory lentil picadillo seasoned with smoked paprika and soy sauce, this recipe is a perfect balance of sweet and savory. A topping of vegan egg substitute adds a satisfying touch, while fresh parsley offers a burst of herbaceous freshness. Ready in under an hour, this colorful and wholesome dish is ideal for weeknight dinners or impressing guests with a hearty vegan meal. Packed with protein, bursting with flavor, and entirely dairy- and egg-free, it's the ultimate comfort food for vegan food lovers!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 0.5 teaspoon turmeric powder
- 2 cups water
- 4 tablespoons olive oil
- 2 medium ripe plantains
- 1 cup canned lentils
- 1 medium onion
- 2 cloves garlic cloves
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 servings vegan egg substitute
- 2 tablespoons parsley
Instructions
Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, turmeric powder, and water. Bring to a boil, then lower the heat to simmer, cover, and cook for 15-20 minutes or until the rice is tender and water is absorbed.
While the rice is cooking, prepare the plantains by peeling and slicing them diagonally into 1/2 inch slices.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Fry the plantains in batches until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil. Finely chop the onion and garlic cloves, then add them to the skillet. Sauté for 5 minutes until softened.
Add the lentils to the skillet along with tomato paste, soy sauce, smoked paprika, salt, and black pepper. Stir well and cook for 5-7 minutes until heated through.
Prepare the vegan egg substitute according to its package instructions.
To assemble, serve a scoop of turmeric rice on each plate, alongside a portion of lentil picadillo and a few slices of fried plantains. Top with the prepared vegan egg substitute and garnish with chopped parsley.
Serve hot and enjoy your Vegan Arroz Cubana!
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4164 mg | 181% | |
| Total Carbohydrate | 279.2 g | 102% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 75.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3948 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
