Vegan Seafood Rice
Experience the bold and satisfying flavors of Vegan Seafood Rice, a plant-based twist on the classic seafood rice dish that's brimming with ocean-inspired taste. This recipe blends shredded jackfruit—mimicking the texture of seafood—with savory nori sheets for a delightful umami depth. Simmered in a flavorful vegetable broth and seasoned with smoked paprika, cayenne, and fresh garlic, the long-grain white rice becomes the star of this vibrant one-pan meal. Sweet bursts of frozen peas, tangy capers, and a zesty lemon finish bring balance and brightness to every bite. Ready in just 50 minutes, this comforting vegan dish is ideal for weeknight dinners or special gatherings. Garnish with fresh parsley and serve with lemon wedges for a truly irresistible experience! Perfect for those craving a seafood alternative, our Vegan Seafood Rice is proof that plant-based meals can be both delicious and satisfying.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 1 can (about 14 oz) canned jackfruit, drained and shredded
- 2 sheets nori sheets, torn into small pieces
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 cup frozen peas
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 0.25 cup fresh parsley, chopped
- 2 tablespoons capers, drained
- 4 lemon wedges for serving
Instructions
Rinse the rice thoroughly under cold running water until the water runs clear. Drain well and set aside.
Heat the olive oil in a large pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
Add the red bell pepper and cook for another 3 minutes until slightly softened.
Stir in the shredded jackfruit, nori pieces, smoked paprika, cayenne pepper, sea salt, and ground black pepper. Cook for another 5 minutes, letting the flavors meld.
Add the rinsed rice to the pan and stir to coat in the fragrant oil mixture. Pour in the vegetable broth and bring to a gentle boil.
Lower the heat to a simmer, cover the pan, and let it cook for 15 minutes.
Add the frozen peas and cover again. Cook for another 5 minutes until the rice is tender and all the liquid is absorbed.
Remove from heat and stir in the lemon juice and capers.
Fluff the rice with a fork and sprinkle with fresh parsley.
Serve immediately with lemon wedges on the side.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5157 mg | 224% | |
| Total Carbohydrate | 268.3 g | 98% | |
| Dietary Fiber | 40.4 g | 144% | |
| Total Sugars | 42.8 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 554 mg | 43% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 4784 mg | 102% | |
*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.
