Vegan Dirty Rice Recipe

Ingredients

• 1 cup Cooked Rice (preferably long grain white rice, cooled)
• 1 cup Vegan Ground Beef (store‑bought plant based ground "beef" (e.g., Beyond Meat, Impossible))
• 1 cup Onion (about 1 medium yellow onion, diced)
• 2 tablespoons Vegetable Broth (low‑sodium)
• 1 teaspoon Liquid Smoke (adds smoky flavor)
• 1 teaspoon Allspice
• 1 teaspoon Cumin
• 0.5 teaspoon Fennel Seed
• 1 teaspoon Black Pepper
• 0.5 teaspoon Thyme
• 1 teaspoon Garlic Powder
• 1 teaspoon Chipotle Powder
• 0.5 teaspoon Red Pepper Flakes (optional for extra heat)
• 1 teaspoon Fresh Parsley (chopped, for garnish)
• 1 tablespoon Neutral Oil (optional; can use water instead)

Instructions

1. Mise en Place

   Dice the onion, measure all spices, broth, liquid smoke and have the cooked rice and vegan ground beef ready.

   Time: PT5M

2. Sauté Onion

   Heat 1 tbsp oil (or a splash of water) in the skillet over medium heat. Add the diced onion and sauté, stirring occasionally, until translucent and lightly caramelized, about 6‑7 minutes.

   Time: PT7M

   Temperature: medium

3. Add Rice

   Stir the cooked rice into the skillet, breaking up any clumps, and mix with the onions for 2 minutes.

   Time: PT2M

   Temperature: medium

4. Season Partially

   Add half of the dry seasonings (allspice, cumin, fennel seed, black pepper, thyme, garlic powder, chipotle powder, and optional red pepper flakes) and stir to coat the rice evenly.

   Time: PT1M

   Temperature: medium

5. Add Broth

   Pour in the vegetable broth, stir, and let the mixture simmer for about 2 minutes so the rice absorbs the liquid.

   Time: PT2M

   Temperature: medium

6. Add Vegan Ground Beef and Remaining Seasonings

   Add the vegan ground beef, the remaining half of the dry seasonings, and the liquid smoke. Cook, stirring frequently, until the “beef” is browned and heated through, about 6‑7 minutes.

   Time: PT7M

   Temperature: medium

7. Final Taste Check

   Taste the rice and adjust salt or spice levels if needed.

   Time: PT1M

8. Garnish and Serve

   Transfer to a serving bowl, garnish with chopped fresh parsley and, if desired, extra red pepper flakes. Serve hot.

   Time: PT1M

Nutrition Facts

Calories

130

Protein

15 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g

Ingredient Substitutions

• Instead of Cooked Rice: Cauliflower rice, Quinoa
• Instead of Vegan Ground Beef: Lentils, Crumpled tofu, Tempeh
• Instead of Onion: Shallots, Leeks
• Instead of Vegetable Broth: Water + extra seasoning, Mushroom broth
• Instead of Liquid Smoke: Smoked paprika, Smoked salt
• Instead of Allspice: Ground cloves + cinnamon
• Instead of Neutral Oil: Water

Equipment Needed

• Large Skillet or Sauté Pan
• Wooden Spoon or Heat‑Resistant Spatula
• Measuring Cups
• Measuring Spoons
• Chef’s Knife
• Cutting Board
• Lid (optional) (optional)

Critical Steps — Do Not Skip

• Sauté the onion until translucent and lightly caramelized; this builds the flavor base.
• Season the rice in two stages to ensure even distribution of spices.
• Cook the vegan ground beef until browned and heated through for proper texture and safety.

Chef Tips from the Video

• Use day‑old rice for the best texture; fresh rice can become gummy.
• If you don’t have liquid smoke, smoked paprika adds both color and a subtle smoky flavor.
• Finish with a squeeze of fresh lemon juice for a bright contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently on the stovetop.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the rice a day ahead and refrigerate; day‑old rice fries better.
• The seasoned mixture can be prepared up to 24 hours in advance and stored in the fridge; reheat before adding the vegan beef.

Frequently Asked Questions