Vegan Savory Rice with Vegetables and Chicken
Elevate your dinner game with this Vegan Savory Rice with Vegetables and Chicken, a hearty and flavorful one-pan dish that's perfect for weeknight meals or meal prep. Featuring wholesome brown rice, vibrant veggies like red bell pepper, carrots, and peas, and protein-packed vegan chicken, this recipe is a delicious twist on a classic favorite. A fragrant medley of cumin, turmeric, garlic, and soy sauce infuses each bite with rich, savory goodness, while fresh cilantro adds a bright finishing touch. Ready in under 45 minutes and loaded with nutrients, this satisfying vegan rice dish is easy to make and ideal for family-friendly dining or plant-based meal plans. Perfect for keyword searches like "vegan rice recipes," "easy vegan dinner," and "vegan chicken stir-fry," it’s a must-try for anyone seeking bold flavors and simple cooking techniques!
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Recipe Information
Ingredients
- 2 cups cooked brown rice
- 200 grams vegan chicken pieces
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium carrot, diced
- 1 cup frozen peas
- 3 tablespoons soy sauce
- 1 cup vegetable broth
- 0.5 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the vegan chicken pieces and sauté until they are golden brown, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil and the diced onion. Sauté for 2-3 minutes until the onion is translucent.
Add the minced garlic to the pan and cook for an additional minute until fragrant.
Stir in the diced red bell pepper and carrot, and cook for 5 minutes or until they start to soften.
Add the frozen peas to the vegetable mix and sauté for 2 minutes.
Return the cooked vegan chicken pieces to the pan, stirring to combine.
Pour in the soy sauce and vegetable broth, then add the ground cumin, turmeric, salt, and black pepper. Stir well to incorporate the spices.
Add the cooked brown rice to the pan and mix thoroughly until everything is well combined and heated through, about 5 minutes.
Taste and adjust seasoning if needed. Serve hot, garnished with chopped fresh cilantro.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 7.1 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 635 mg | 14% | |
*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.
