Vegan Cajun Dirty Rice

Ingredients

• 1 cup Long-Grain White Rice (uncooked, rinsed)
• 1 cup Vegan Ground Crumbles (e.g., soy‑based or pea‑protein crumbles)
• 2 tablespoons Vegan Butter (softened)
• 1 medium Onion (diced)
• 1 large Bell Pepper (green, diced)
• 2 stalks Celery Stalks (diced)
• 2 cloves Garlic (minced)
• 1 cup Mushrooms (finely diced; any variety)
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Parsley
• 1/2 teaspoon Sea Salt (or to taste)
• 2 Bay Leaves
• 1 teaspoon Vegetable Bouillon Powder (Better Than Bouillon vegan base or similar)
• 1 tablespoon Soy Sauce (gluten‑free if needed)
• 2 cups Water

Instructions

1. Dice the Vegetables

   Finely dice the onion, green bell pepper, celery stalks, and mushrooms. Mince the garlic cloves.

   Time: PT10M

2. Sauté the Holy Trinity

   Heat the skillet over medium heat, melt the vegan butter, then add the onion, bell pepper, celery, garlic, and mushrooms. Sauté for about 10 minutes, stirring occasionally, until the vegetables are soft and translucent.

   Time: PT10M

   Temperature: medium heat

3. Add Seasonings

   Stir in the bay leaves, smoked paprika, cayenne pepper, dried basil, dried parsley, sea salt, and vegetable bouillon powder. Mix well for 2 minutes.

   Time: PT2M

4. Combine Rice, Crumbles, and Liquids

   Add the rinsed rice and vegan crumbles to the pan. Pour in the soy sauce and water, stirring until everything is evenly distributed and the rice is fully submerged.

   Time: PT3M

5. Simmer Covered

   Reduce the heat to low, cover the pan with a tight‑fitting lid, and let the rice cook for 25 minutes without lifting the lid.

   Time: PT25M

   Temperature: low

6. Rest and Fluff

   Remove the pan from heat and let it sit, still covered, for 5 minutes. Then discard the bay leaves, fluff the rice with a fork, and serve.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

55g

Fat

8g

Fiber

5g