Vegan Flavorful Vegetable Rice
Elevate your weeknight dinners with this Vegan Flavorful Vegetable Rice recipe, a vibrant, nutrient-packed meal that’s as wholesome as it is delicious! This dish combines fluffy basmati rice with a rainbow of sautéed vegetables, including carrots, zucchini, and bell peppers, all seasoned with fragrant spices like cumin, turmeric, and coriander for a bold and aromatic taste. A squeeze of fresh lemon juice and a sprinkle of cilantro add a burst of brightness to every bite, while peas lend a touch of sweetness and texture. Perfect as a standalone vegan entrée or a hearty side dish, this one-pot recipe is easy to prepare in under an hour, making it ideal for busy schedules. With its nutrient-rich ingredients, bold flavors, and satisfying textures, this vegetable rice is the ultimate comfort food for plant-based living.
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Recipe Information
Ingredients
- 1 cup basmati rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 0.5 cup frozen peas
- 1 teaspoon cumin seeds
- 0.5 teaspoon ground turmeric
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 0.5 medium lemon, juiced
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain well.
In a medium-sized pot, heat the olive oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until they become fragrant.
Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent.
Stir in the minced garlic and cook for another minute.
Add the diced carrot, red bell pepper, and zucchini. Cook for about 5 minutes, stirring occasionally, until the vegetables are slightly softened.
Stir in the turmeric, coriander powder, salt, and black pepper. Mix well to coat the vegetables with the spices.
Add the rinsed rice to the pot and stir gently to combine with the vegetables and spices.
Pour in the water and bring to a boil, then lower the heat, cover the pot with a lid, and simmer for about 15 minutes.
After 15 minutes, add the frozen peas on top of the rice and cover again. Cook for another 5 minutes or until the rice is fully cooked and all the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 more minutes to allow the flavors to meld.
Fluff the rice gently with a fork, and stir in fresh cilantro and lemon juice for a burst of freshness.
Serve warm as a standalone dish or as a side with your favorite vegan protein.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2046 mg | 89% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 22.7 g | ||
| Protein | 17.2 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 249 mg | 19% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1725 mg | 37% | |
*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.
