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4.5 from 42 votes

One-Pot Vegan Pilaf

This simple and delicious one-pot vegan pilaf is made with brown rice, lentils, mushrooms, and lots of spices. It is perfect for a hearty and flavorful meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 172 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 cup brown rice
  • ½ cup brown lentils
  • 1 large onion
  • 3 garlic cloves
  • 1 teaspoon ginger fresh, grated
  • 2 medium carrots
  • 1 large red bell pepper
  • 1 medium zucchini about 200 g/ 7 oz
  • 10 mushrooms about 250 g/ 9 oz, Note 1
  • ½ teaspoon Turmeric
  • 1 ½ teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon curry powder Note 2
  • ½ red chili flakes more to taste
  • 1 teaspoon fine sea salt or Kosher, more or less to taste
  • ¼ teaspoon black pepper
  • 3 cups vegetable stock Note 3
  • a small bunch of chives or parsley

Instructions

    Cup of Yum
  1. Wash and drain the rice and the lentils. Place them in the pot. 1 cup brown rice/ 200 g + ½ cup brown lentils/ 100 g
  2. Chop all the vegetables and add them to the pot. Grate or finely chop the garlic and the ginger and place them in the pot as well. Add the spices and stir everything until well combined.1 large onion + 2 medium carrots + 1 large red bell pepper + 1 medium zucchini + 10 mushrooms + 3 garlic cloves + 1 teaspoon ginger + ½ teaspoon turmeric + 1 ½ teaspoon ground cumin + 2 teaspoons ground coriander + 1 teaspoon curry powder + ½ red chili flakes + 1 teaspoon fine sea salt + ¼ teaspoon black pepper
  3. Simmer pilaf: Pour enough vegetable stock into the pot to barely cover the ingredients, about ¾ of the pot (see the picture in the blog post). Stir well again, cover, bring to a boil, lower the heat and simmer for about 40-45 minutes, stirring from time to time.3 cups vegetable stock/ 700 ml
  4. Check: If the pilaf appears to be dry, you could add a small amount of extra vegetable stock, but I usually don't find it necessary. Check to see that the rice and the lentils are tender; they should not become mushy.
  5. Adjust the taste with salt and pepper, if necessary. Sprinkle with finely chopped chives or parsley before serving.

Notes

  • Vegetable choice: You can vary the vegetables and use eggplants, zucchini, cauliflower, cabbage, peas, green beans, etc for a change.
  • Spiciness: If the curry powder is hot, adjust the amount of chili flakes you are using.
  • Vegetable broth: As much as required to fill about ¾ of the pot, the ingredients should be barely covered with stock.

Nutrition Information

Serving 1/4 of the dish Calories 172kcal (9%) Carbohydrates 34g (11%) Protein 7g (14%) Fat 2g (3%) Polyunsaturated Fat 1g Sodium 845mg (35%) Fiber 7g (28%) Sugar 7g (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 172

% Daily Value*

Serving 1/4 of the dish
Calories 172kcal 9%
Carbohydrates 34g 11%
Protein 7g 14%
Fat 2g 3%
Polyunsaturated Fat 1g 6%
Sodium 845mg 35%
Fiber 7g 28%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.