This vegetarian Cajun dirty rice is an easy one-pot meal that can be enjoyed as a main or side and can be made days in advance. Gluten-free nutfree recipe soyfree alternative
Here’s a super easy one-pot rice dish with amazing flavor pay-offs! This delicious Cajun Dirty Rice is bursting with flavor thanks to the combination of fried veggie crumbles and a delicious Cajun spice blend.
This is a dish that you can eat as a main or side dish.
What is dirty rice?
Dirty rice is usually cooked with meat. As a result, the rice looks “dirty” because the fried meat adds a bit of darkness.
Here we cook everything in a pot and we start by slicing the veggies, which is our vegan alternative to meat.
More rice dishes:
Baked Mushroom Rice
Tex Mex Rice Casserole
Baked Kitchri Casserole (Spicy Lentil Rice Casserole)
Baked Chickpea Pulao: Spicy Chickpea Rice Casserole
Print recipe
1 pan Cajun dirty rice
This vegetarian Cajun dirty rice is an easy one-pot meal that can be enjoyed as a main or side and can be made days in advance. Gluten-free nut-free recipe. Syafree alternative
Serving: 4
Calories: 245kcal
material
- 2 teaspoon the oil
- 1-1.5 the cup (80 g) veggie crumbles Shredded Veggie Burger, TVP, or Shredded Veggie Sausage, 7 oz
- 3/4 the cup chopped onion
- 1 pepper chopped (or 1 cup chopped colored peppers red green orange mixture)
- 3/4 the cup Chopped celery
- 1 the cup (185 g) white rice, I use basmati
- 2 teaspoon Paprika
- 1/2 teaspoon Thyme
- 1/2 teaspoon Oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon Onion powder
- 1 table spoon or more Cajun seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon Bell pepper
- 2 bay leaf
- 2 the cup (500 Milli) water or broth
- Parsley and lime juice for garnish
instructions
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Heat a large skillet over medium heat and add the oil and veggie crumbles / crumble veggie sausage and cook for 3-5 minutes or until golden on some edges.
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Then add the onion, pepper, celery and a pinch of salt and stir. Continue cooking for another 3-5 minutes. Then add the rice and mix. Cook for another 2-3 minutes to toast the rice nicely.
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Add all the spices and salt and mix. Add water or broth and bay leaf, if using, and mix. Cover the pan with a lid, reduce the heat to medium-low, and cook for 13-17 minutes, depending on your oven and the thickness and depth of your skillet.
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Once all the water is absorbed, check if the rice is cooked to your liking, if not close the lid again and continue cooking for a few more minutes.
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As soon as the rice is cooked, turn off the flame. 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 is or top with some Cajun-rubbed crispy baked tofu.
Comment
- sowfree: Use lentils instead of veggie crumble. Add lentils cooked in step 1 and cook for 3-5 minutes. Add 1/4 teaspoon fennel seeds, 1/4 teaspoon onion powder, and 1/4 teaspoon smoked paprika to the lentils.
nutrition
nutrients
1 pan Cajun dirty rice
No. per job
calories 245
36 calories from fat
% Daily Value*
thick 4g6%
0.4 grams of saturated fat3%
Sodium 405 mg18%
potassium 289 mg8%
carbohydrates 45 grams15%
4g of fiber17%
3 grams of sugar3%
protein 8 grams16%
Vitamin A 1530IU31%
Vitamin C 41 mg50%
calcium 43 mg4%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.
Ingredients:
- I made this dish with store-bought veggie crumble, but you could also use TVP or veggie sausage.
- Fresh vegetables: Add chopped onion, bell pepper and celery
- White rice, I prefer to use basmati rice for this recipe
- To season this dish, I like a mixture of paprika, thyme, oregano, garlic powder, onion powder, Cajun seasoning, salt, black pepper, bay leaf.
Suggestion:
- sowfree: Use lentils instead of veggie crumble. Add lentils cooked in step 1 and cook for 3-5 minutes. Add 1/4 teaspoon fennel seeds, 1/4 teaspoon onion powder, and 1/4 teaspoon smoked paprika to the lentils.
- You can serve this topped with Cajun-rubbed crispy baked tofu.
How to Make Vegan Cajun Dirty Rice:
Heat a large wok over medium heat and add oil and crumble the veggie crumbles / veggie sausage. Mix and cook for 3-5 minutes until golden on some edges.
Then add the onion, pepper, celery and a pinch of salt and stir. Continue cooking for another 3-5 minutes.
Then add the rice and mix. Cook for another 2-3 minutes to toast the rice nicely.
Add all the spices and salt and mix. Add water or broth and bay leaf, if using, and mix.
Cover the skillet with a lid, reduce the heat to medium-low, and cook for 13-17 minutes, depending on your oven and the thickness and depth of your skillet.
Once all the water is absorbed, check if the rice is cooked to your liking, if not close the lid again and continue cooking for a few more minutes.
As soon as the rice is cooked, turn off the flame. 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 is or top with some Cajun-rubbed crispy baked tofu.
Storage:
Refrigerate this dish in an airtight container for up to 3 days. You can freeze leftover rice in an airtight container or freezer bag for up to 3 months.
Reheating:
To reheat, microwave the rice and cover in a microwave-safe container with a lid. Place in microwave for 2-3 minutes. Then remove the bowl and break up the rice pieces with a fork. Return everything to the microwave for 1-2 minutes or so.
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