Vegan West African Jollof Rice
Discover the vibrant and flavorful world of Vegan West African Jollof Rice, a plant-based twist on a beloved traditional dish. This hearty, one-pot recipe combines long-grain white rice with a rich, spiced tomato base made from bell peppers, roma tomatoes, garlic, and optional scotch bonnet pepper for a touch of heat. Infused with smoky paprika, curry powder, thyme, and a delicate balance of seasoning, it’s simmered to perfection in savory vegetable broth. Bright pops of frozen peas and diced carrots not only add color but also a boost of nutrition, while optional fresh cilantro elevates the presentation. Quick to prepare with a 15-minute prep time and ready in under an hour, this vegan jollof rice makes for a satisfying meal that celebrates the bold and aromatic flavors of West African cuisine. Perfect for weeknight dinners or gatherings, it’s a delicious, plant-based crowd-pleaser that can easily be paired with your favorite proteins or served as a standalone dish.
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Recipe Information
Ingredients
- 2 cups long-grain white rice
- 3 tablespoons vegetable oil
- 1 large red onion
- 1 large red bell pepper
- 4 large roma tomatoes
- 2 tablespoons tomato paste
- 4 pieces garlic cloves
- 1 inch piece ginger
- 1 whole scotch bonnet pepper (optional for heat)
- 4 cups vegetable broth
- 1 teaspoon thyme (dried or fresh)
- 2 pieces bay leaves
- 1.5 teaspoons smoked paprika
- 1 teaspoon curry powder
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1 medium carrot (finely diced)
- 2 tablespoons fresh cilantro (optional for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch, then set aside to drain.
In a blender, combine the red bell pepper, roma tomatoes, garlic cloves, ginger, and scotch bonnet pepper (if using) with 1/3 cup of vegetable broth. Blend until smooth and set aside.
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Dice the red onion and add it to the pot. Sauté for about 5 minutes until soft and translucent.
Stir in the tomato paste and cook for another 3 minutes, allowing the paste to deepen in color. Add the blended tomato mixture and cook for 10–12 minutes, stirring frequently, until the mixture thickens and reduces slightly.
Add the dried thyme, smoked paprika, curry powder, sea salt, and black pepper to the pot, stirring to combine. Let the spices toast for 1 minute.
Pour in the vegetable broth and mix well. Add the drained rice, bay leaves, diced carrot, and frozen peas. Stir everything together to ensure the rice is evenly coated with the sauce.
Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 25–30 minutes. Stir occasionally to prevent sticking, but not too frequently as it may break the rice.
Once the rice is tender and the liquid is fully absorbed, remove from heat. Discard the bay leaves and fluff the rice with a fork.
Serve warm and garnish with chopped fresh cilantro if desired. Enjoy your Vegan West African Jollof Rice!
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 28.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5359 mg | 233% | |
| Total Carbohydrate | 256.9 g | 93% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 54.7 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4691 mg | 100% | |
*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.
