Vegetarian Seafood Rice
Dive into the vibrant flavors of our Vegetarian Seafood Rice, a plant-based twist on a classic dish that's bursting with color and taste. Featuring fluffy basmati rice, fresh vegetables, smoky paprika, and a touch of saffron, this dish brings the essence of the sea with creative vegan seafood alternatives like jackfruit or hearts of palm, perfectly accented by crumbled nori for that authentic ocean-inspired flavor. Simmered in fragrant vegetable broth and finished with a silky squeeze of lemon juice and fresh parsley, this one-pot wonder is not only quick and easy to prepare in just 45 minutes but also makes for a wholesome, family-friendly meal. Perfect for seafood lovers transitioning to a plant-based lifestyle or anyone looking for a flavorful vegetarian dinner, this delicious recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 pieces Garlic cloves, minced
- 1 large Red bell pepper, chopped
- 1 medium Carrot, diced
- 1 medium Zucchini, diced
- 0.5 cup Peas, frozen or fresh
- 1 teaspoon Smoked paprika
- 0.25 teaspoon Saffron threads
- 2 cups Vegetable broth
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Parsley, chopped
- 1 cup Vegan seafood of choice (like jackfruit or hearts of palm)
- 2 pieces Nori sheets, crumbled
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set it aside to drain.
In a large pot, add the olive oil and heat over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the red bell pepper, carrot, and zucchini. Cook for about 5 minutes until the vegetables begin to soften.
Add the smoked paprika and crumbled saffron threads to the pot, stirring well to coat the vegetables.
Pour in the vegetable broth and bring it to a gentle boil.
Once boiling, add the rinsed rice, vegan seafood, frozen peas, and crumbled nori sheets. Stir gently.
Season with salt and ground black pepper. Cover the pot with a lid and reduce the heat to low.
Let it simmer for approximately 15 minutes, or until the rice is cooked and has absorbed the liquid.
Remove the pot from the heat and let it sit, covered, for another 5 minutes to allow the flavors to meld together.
Fluff the rice gently with a fork and stir in the lemon juice and chopped parsley.
Serve warm and enjoy your delicious Vegetarian Seafood Rice.
Nutrition Facts
Calories |
1039 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 153.6 g | 56% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 35.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 3142 mg | 67% | |
*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.
