A colorful and flavorful dish is a quick and easy way to enjoy a plant-based meal full of fresh veggies and savory spices. Perfect for a weeknight dinner or a satisfying lunch, it’s sure to become a new favorite!
Prep Time15 min
Cook Time30 min
Total Time45 min
Difficulty
Medium
Cooking Hints
Use day-old rice for the best texture; it prevents the dish from becoming mushy.
Cook vegetables separately if you want them to retain a bit of crunch.
Adjust soy sauce and spices to your taste, adding more for a bolder flavor.
Ingredients
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Why This Dish Is Amazing
A tasty and healthy way to enjoy a meal packed with vegetables and plant-based protein. It’s quick to make and perfect for using up leftover rice. The flavors are comforting and satisfying without being heavy.
Step 1
Combin the water, rice, oregano, basil, sage, cayenne pepper, Creole seasoning, a teaspoon of salt, a teaspoon of pepper, and lemon zest in a saucepan. Bring it all to a boil, then lower the heat to medium-low, cover the pot, and let it simmer until the rice is tender and the liquid is absorbed—this should take about 20 to 25 minutes.
Step 2
While the rice is cooking, heat the olive oil and vegan margarine together in a large pan over medium-low heat. Once melted and warm, add the cooked rice to the pan along with the chopped green bell pepper, carrot, celery, and tomato. Pour in the soy sauce, season with salt and pepper to your liking, and give everything a good stir.
Step 3
Keep cooking and stirring the mixture until everything is heated through and the veggies are just tender, which usually takes around 5 minutes. Once it’s all combined and flavorful, it’s ready to serve!
203
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Serving Combinations
Serve this with a side of steamed greens or a fresh salad for a balanced meal. You can also add some sliced avocado or a sprinkle of toasted sesame seeds on top for extra texture and flavor.
Reheating And Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or oil to keep it moist. This meal also freezes well for up to one month.
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, but brown rice will take longer to cook, about 40-45 minutes, and may need more water.
Is it necessary to use both olive oil and vegan margarine?
Using both adds flavor and richness, but you can use just one if preferred.
Can I omit the green bell pepper?
Yes, the bell pepper is optional and the dish will still taste great without it.
How spicy is this recipe with the cayenne and Creole seasoning?
It has a mild to moderate heat, but you can adjust the spices to suit your taste.
Can I prepare the rice in advance?
Yes, cooking the rice ahead and refrigerating it will save time and improve texture when frying.
What can I substitute for vegan margarine?
You can use additional olive oil or another plant-based butter substitute.
Is soy sauce necessary in the recipe?
Soy sauce is optional; it adds umami, but you can skip it or use tamari for a gluten-free option.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before eating.
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