Vegan Vegetable Pilaf Recipe
This Vegan Vegetable Pilaf is a colorful, wholesome rice dish packed with tender zucchini, carrots, bell peppers, tomatoes, and fragrant herbs. The rice cooks gently in vegetable broth for a fluffy, flavorful finish, making this easy one-pot pilaf perfect as a weeknight side dish or a light plant-based main.
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Servings: 4
Equipment
- Large skillet with lid
- Chef's Knife
- Fork
Ingredients
For the Vegetable Pilaf
- 2 tablespoons vegan butter or olive oil
- 1 small yellow onion finely diced
- 1 medium carrot grated
- 1 small red bell pepper diced
- 1 medium zucchini cut into small half-moons
- 1 cup long-grain white rice rinsed and drained
- 4 garlic cloves minced
- 1¾ cups vegetable broth
- ½ cup diced tomatoes
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary finely chopped
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley chopped
Optional Garnishes
- Toasted sliced almonds
- Fresh parsley
- Lemon wedges
Instructions
- Heat the vegan butter in a large skillet over medium heat. Add the onion and cook for about 5 minutes until softened.
- Stir in the rice, carrot, bell pepper, garlic, thyme, rosemary, and basil. Cook for 2 to 3 minutes until the rice is lightly toasted.
- Add the vegetable broth, diced tomatoes, salt, and black pepper. Bring to a gentle boil.
- Reduce the heat to low, cover, and simmer for 10 minutes.
- Stir in the zucchini, cover again, and cook for another 5 minutes.
- Remove from the heat and let the pilaf rest, covered, for 10 minutes.
- Fluff the rice with a fork, then stir in the lemon juice and fresh parsley. Taste and adjust the seasoning before serving.
Notes
- Use basmati or jasmine rice for a light, fluffy pilaf. White rice works best with the cooking time and liquid ratio used here.
- Cut the vegetables into similar-sized pieces so they cook evenly.
- For extra protein, add chickpeas, white beans, or cubed tofu.
- You can swap the vegetables with mushrooms, green beans, peas, or spinach.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.