Vegan Savory Pumpkin Rice
Cozy up with a bowl of Vegan Savory Pumpkin Rice, an autumn-inspired dish that combines heartwarming flavors and wholesome ingredients. Featuring nutty brown rice simmered to perfection and infused with a creamy, aromatic pumpkin sauce made from rich coconut milk, pumpkin puree, and fragrant spices like smoked paprika and sage, this recipe is the ultimate comfort food. It’s a nutrient-packed delight thanks to nutritional yeast, which adds a cheesy umami twist, and soy sauce for depth of flavor. Ready in under an hour, this simple yet sophisticated dish is perfect for weeknight dinners or seasonal celebrations. Serve it warm, topped with fresh parsley for a pop of color and freshness. Explore the perfect mixture of fall flavors with this vegan pumpkin recipe that’s sure to satisfy your cravings!
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Recipe Information
Ingredients
- 1 cup brown rice
- 2 cups water
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup pumpkin puree
- 1 cup coconut milk
- 1 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground sage
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon sea salt
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.
In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover. Let it simmer for about 30-35 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, to steam for another 5 minutes.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic, and sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.
Stir in the pumpkin puree and coconut milk, combining well. Then add the vegetable broth, nutritional yeast, soy sauce, smoked paprika, ground sage, black pepper, and sea salt. Mix until well combined and bring to a gentle simmer.
Allow the mixture to simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
Once the rice is cooked and has rested, fluff it with a fork and add it to the skillet with the pumpkin mixture. Stir thoroughly to coat the rice with the sauce, ensuring it is evenly distributed.
Taste and adjust seasoning if necessary, adding more salt or pepper to preference.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 121.7 g | 44% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 34.1 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 236 mg | 18% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1805 mg | 38% | |
*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.
