1 Pan Vegan Cajun Dirty Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4
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Calories
245 kcal
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Course
Main Course
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Cuisine
American
1 Pan Vegan Cajun Dirty Rice
Description
This Vegan Cajun Dirty Rice starts by browning veggie crumbles or a similar plant-based protein in neutral cooking oil, creating some golden edges for texture. Chopped onions, bell pepper, and celery are added next, cooked with salt until softened, forming the traditional 'holy trinity' base of Cajun seasoning.
Uncooked rice is stirred into the pan to toast slightly, bringing out nuttier flavors. A blend of Cajun spices including paprika, thyme, oregano, garlic and onion powders, and a bay leaf infuses the dish with warm and earthy tones. Water or broth is added, then the rice simmers covered on low heat until tender and the liquid fully absorbed. Once done, the rice is fluffed and topped with fresh parsley and lime juice to brighten.
This one-pan method simplifies traditional Cajun dirty rice for a vegan diet, maintaining the classic flavor profile with plant-based ingredients. The dish can serve as a main course or hearty side with its balanced flavors and textures.
Storage tips include refrigerating leftovers in a closed container for up to 3 days. Variations suggest substituting brown rice or lentils for different protein and grain options.
Ingredients
- 2 teaspoons neutral cooking oil generic cooking oil
- 1-1.5 cups veggie crumbles , crumbled veggie burger, TVP, or crumbled veggie sausage, 7 oz
- 3/4 cup onion chopped
- 1 bell pepper chopped (or 1 cup chopped mix of colored pepper red green orange )
- 3/4 cup celery chopped
- 1 cup white rice I use basmati
- 2 teaspoons paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon Cajun seasoning or more
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 bay leaf
- 2 cups water or broth
- parsley and lime juice for garnish
Instructions
- Heat a large skillet over medium heat and add the oil and the veggie crumbles / crumbled veggie sausage and cook for 3-5 minutes or until golden on some of the edges.
- Then add the onion, bell pepper, celery, and a good pinch of salt and stir. Continue to cook for another 3-5 minutes. Then add in the rice and mix in. Cook for another 2-3 minutes to toast the rice nicely.
- Add in all the spices and salt and mix in. Add the water or broth and the bay leaves if using and mix in. Cover the skillet with the lid, reduce the heat to medium-low and cook for 13-17 minutes, depending on your stove and the thickness and depth of your skillet.
- Once all the water is absorbed, check if the rice is cooked to your preference, if not close the lid again and continue to cook for a few more minutes.
- As soon as the rice is cooked, switch off the heat. Let the rice sit for 2 minutes and open the lid. Fluff the rice really well and serve topped with parsley and lime juice. Serve the rice as it is or top it with some cajun-rubbed crispy baked tofu.
Notes
- Store leftovers in a sealed container in the refrigerator for up to three days.
- To make soy-free, substitute with soy-free crumbles or cooked lentils with added fennel seeds, onion powder, and smoked paprika.
- When using pre-cooked brown rice, add it with a small amount of water or broth and cook covered for about 5 minutes before fluffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 45g | 15% |
| Protein | 8g | 16% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 405mg | 17% |
| Potassium | 289mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1530IU | 31% |
| Vitamin C | 41mg | 46% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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