Vegan Dirty Rice with Beyond Meat and Creole Spices
Equipment
- Large skillet or sauté pan A cast-iron skillet works beautifully here to get that bit of char on the Beyond Meat and veggies.
- Medium saucepan For cooking the rice. A rice cooker can be used, but the stovetop method gives you more control over texture.
- Wooden Spoon or Spatula For sautéing and stirring everything together.
- Knife & cutting board For prepping your holy trinity (onion, celery, and bell pepper).
Ingredients
For the Rice
- 1½ cups long-grain white rice you can sub with brown or black rice for a black rice recipe dinner twist
- 3 cups vegetable broth for more flavor than water
- 1 tablespoon olive oil
For the Veggie + “Meat” Mix
- 1 tablespoon olive oil or vegan butter
- 1 package 14 oz Beyond Meat ground (or any other plant-based ground sausage)
- 1 yellow onion finely diced
- 1 green bell pepper finely diced
- 1 celery stalk finely diced
- 4 garlic cloves minced
- 1 cup mushrooms finely chopped (adds great texture for a dirty rice with mushrooms version)
For the Creole Spice Blend
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper adjust to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Optional Add-ins
- 1 teaspoon soy sauce or coconut aminos for umami
- 1 tablespoon tomato paste for richness
- ½ cup cooked lentils to incorporate a bit of that rice and lentils recipe goodness
- Fresh parsley or green onions for garnish
- Dash of hot sauce or a splash of lemon juice to finish
Instructions
Step 1: Cook the Rice
- In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add your rice and toast it for 2–3 minutes to develop some nutty depth. Pour in the vegetable broth, bring to a boil, then lower heat and cover. Simmer for 15–18 minutes or until rice is fluffy and cooked. Set aside.
Step 2: Sauté the Veggies
- Heat another tablespoon of oil or vegan butter in a large skillet. Add the diced onion, bell pepper, and celery—this trio is known as the “holy trinity” in Cajun cooking. Sauté over medium heat for 5–7 minutes until softened.
- Add minced garlic and chopped mushrooms. Sauté another 3–5 minutes until mushrooms release their moisture and brown slightly. This adds that rich, earthy base you expect in homemade dirty rice.
Step 3: Brown the Beyond Meat
- Push the veggies to one side of the skillet. Add your plant-based ground meat to the other side and break it up with a spatula. Let it brown undisturbed for 2–3 minutes to get some caramelization, then mix everything together.
- If using tomato paste, stir it in now and let it cook for a minute or two to deepen its flavor.
Step 4: Season Everything
- Sprinkle in the Creole spice blend and stir well to coat the entire mixture. Let it cook for another 3–5 minutes so the spices bloom and everything melds together. Add a splash of soy sauce or coconut aminos if you want a little more savory depth.
Step 5: Combine and Fluff
- Fold the cooked rice into the skillet with the seasoned veggie and Beyond Meat mixture. Mix well, letting the rice absorb all that smoky, spicy goodness. Let it sit over low heat for 2–3 minutes so the flavors really marry.
- Finish with fresh parsley or green onions and a few dashes of your favorite hot sauce or a squeeze of lemon juice for brightness.