#veganrice

This vegan crispy rice salad is delicious with fresh vegetables, crispy brown rice, and a tasty balsamic dressing. This dish is great for a healthy lunch or dinner because it is light and cool.

Ingredients: 1 cup cooked crispy brown rice. 1 cup mixed greens spinach, arugula, and kale. 1/2 cup cherry tomatoes, halved. 1/4 cup cucumber, diced. 1/4 cup red bell pepper, diced. 1/4 cup red onion, thinly sliced. 1/4 cup shredded carrots. 2 tablespoons roasted sunflower seeds. 2 tablespoons chopped fresh cilantro. 2 tablespoons olive oil. 1 tablespoon balsamic vinegar. 1 tablespoon maple syrup. 1 teaspoon Dijon mustard. Salt and pepper to taste.

Instructions: The crispy brown rice and mixed greens should be put together in a large bowl. Chop up the red onion, red bell pepper, cilantro, sunflower seeds, red bell pepper, and red onion. Add them to the bowl. Put the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper in a different small bowl. Mix them together with a whisk to make the dressing. Cover the salad with the dressing, then toss it all together until it's well sealed. Serve your tasty vegan crispy rice salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

Making perfect white rice is easy using the slow cooker. This vegan recipe ensures fluffy, flavorful rice every time.

Ingredients: 2 cups white rice. 3 cups vegetable broth. 1 tbsp olive oil. 1 tsp salt.

Instructions: Run cold water over the rice until the water is clear. Put the rice in a slow cooker. Salt, olive oil, and vegetable broth should be added. Use a stir to mix. Leave the lid on and turn the heat to low. Cook for two to three hours, or until the rice is soft and the liquid is gone. Before you serve, use a fork to fluff up the rice.

Prep Time: 5 minutes

Cook Time: 180 minutes

The crispy baked tofu, crunchy vegetables, and tangy lemongrass dressing in this vegan rice noodle salad give it a lot of flavor and texture. This is a great dish for a light and refreshing meal.

Ingredients: 200g rice noodles. 200g extra firm tofu, pressed and cubed. 1 tablespoon soy sauce. 1 tablespoon sesame oil. 1 lemongrass stalk, minced. 2 tablespoons lime juice. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 2 tablespoons chopped fresh cilantro. 1 small cucumber, julienned. 1 medium carrot, julienned. 1 red bell pepper, thinly sliced. 1 cup bean sprouts. Salt and pepper to taste.

Instructions: Preheat the oven to 375F 190C. Toss tofu cubes with soy sauce and sesame oil. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes until golden brown, flipping halfway through. In a small bowl, whisk together lemongrass, lime juice, maple syrup, rice vinegar, cilantro, salt, and pepper to make the dressing. Cook rice noodles according to package instructions. Drain and rinse under cold water to stop cooking process. In a large bowl, combine cooked rice noodles, baked tofu, cucumber, carrot, bell pepper, and bean sprouts. Pour the dressing over the salad and toss until well combined. Serve immediately or refrigerate for later. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

Stuck-pot rice with lentils and yogurt is a hearty and comforting vegan dish, perfect for a nutritious meal. The rice and lentils are cooked together in one pot, infusing each grain with flavor and creating a creamy texture. The addition of vegan yogurt adds a tangy twist to the dish, enhancing its creaminess and providing a refreshing contrast to the earthy flavors of the lentils and spices.

Ingredients: 1 cup rice. 1/2 cup lentils. 2 cups water. 1/2 cup vegan yogurt. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon turmeric. Salt and pepper to taste. Fresh parsley or cilantro for garnish.

Instructions: Boil water and put rice and lentils in a bowl. Let them soak for 30 minutes. Remove the water and set it aside. Put olive oil in a big pot and heat it over medium-low heat. Cut up the onion and garlic and add them. Cook the onion until it turns clear. Put in the pot the soaked rice and lentils. Add the turmeric, salt, and pepper and mix them in. Add two cups of water to the pot. Bring to a boil, then turn down the heat and put a lid on top. Simmer the lentils and rice for 15 to 20 minutes, or until they are done and the water is gone. Use a fork to fluff the rice after it's done cooking, and then stir in coconut yogurt. Before serving, sprinkle with fresh cilantro or parsley.

Prep Time: 40 minutes

Cook Time: 20 minutes

A flavorful and aromatic rice dish made with tomatoes, mixed vegetables, and spices. This vegan tomato veg pulao is perfect for a quick and nutritious meal.

Ingredients: 2 cups basmati rice. 4 medium-sized tomatoes, chopped. 1 onion, finely sliced. 1 cup mixed vegetables carrots, peas, beans. 2 cloves garlic, minced. 1-inch ginger, grated. 2 green chilies, finely chopped. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon coriander powder. 1 teaspoon garam masala. Salt to taste. 2 tablespoons oil. 4 cups water. Fresh coriander leaves for garnish.

Instructions: Wash the rice thoroughly and soak it in water for 30 minutes. In a large pan, heat oil over medium heat. Add cumin seeds and let them splutter. Add sliced onions, minced garlic, grated ginger, and chopped green chilies. Saut until onions turn translucent. Add chopped tomatoes and cook until they turn mushy. Now add mixed vegetables, turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for 2-3 minutes. Drain the soaked rice and add it to the pan. Stir gently to coat the rice with the spices. Pour water into the pan and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes or until the rice is cooked and water is absorbed. Once done, fluff the pulao gently with a fork. Garnish with fresh coriander leaves before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Vegan Chickpea Lemon Rice is a tasty and healthy side dish that is full of flavor. It's quick and easy to make, comes from chickpeas, and has tangy lemon zest and juice added to it.

Ingredients: 1 cup cooked rice. 1 can chickpeas, drained and rinsed. 2 tablespoons olive oil. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon turmeric powder. 1 teaspoon cumin powder. 1/2 teaspoon salt, or to taste. 1/4 teaspoon black pepper. Zest of 1 lemon. Juice of 1 lemon. 2 tablespoons chopped fresh parsley or cilantro.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Put in the minced garlic and diced onion and saut until the onion is soft. Stir for one minute after adding the cumin and turmeric powder. Mix the cooked rice and chickpeas well in the pan. Add salt and black pepper, and then stir everything together. Add the lemon juice and zest and stir until everything is hot. After taking it off the heat, add chopped parsley or cilantro and mix it in.

Prep Time: 10 minutes

Cook Time: 15 minutes

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