14 Simple Vegan Rice Recipes

Rice is a staple diet for most of India. It can be cooked to one's own taste. The versatile use of rice can be seen in many different cuisines. In fact it can be used in all forms, as an entree, main or even a desert! These 14 Simple Vegan Rice Recipes are simple, quick and, best of all, delicious!

Black Bean & Spinach Rice / Rajma

Black beans and rice is a common staple among Hispanic culture because it is hearty, nutritious and easy on your budget.This hearty dish not only is high in fiber but also has that magical mix of protein and carbohydrates to keep your energy levels stable.Here is quick and easy recipe for black beans and rice with onion, bell pepper,spinach, garlic, Tabasco, and white rice. White rice is normally used in this common dish, but brown rice is even better.

Colorful Capsicum Vegan Fried Rice / Shimla Mirch Wala Pulao

This is our family favorite recipe and can be made in a jiffy if you have cooked rice ready or have leftover rice from last night's supper. . Capsicum rice gives a tangy flavor and can be eaten along with some raita or chutney.It can also be made for any pot luck parties or special occasions

Mexican Rice Recipe

Mexican rice is commonly known as Spanish rice or sopa de arroz in Mexico ..No Mexican meal is complete without a big platter of fluffy seasoned rice. This is the most simple, delicious Mexican rice recipe you will ever make.You don’t need any special ingredients to make Mexican rice at home, so it’s worth to try it out for yourself.

Mixed Vegetable Lentil Rice / Khichdi / One Pot Meal

Make easy and soul-satisfying food with minimal fuss and quick clean-up. These one-pot meal is perfect for suppers, make-ahead meals or when you just don't feel like spending too much time in the kitchen. Just toss all your ingredients into a single skillet or stockpot and you have no-stress, no-mess recipe for any night of the week.

Bean & Corn Rice / Rajma Aur Corn Pulao

This is a quick, tasty and cheap dinner are perfect for those nights when you're wondering what to put on the table.This hearty side dish not only is high in fiber but also has that magical mix of protein and carbohydrates to keep your energy levels stable

Simple Tomato Rice / Tamatar Pulao

Tomatoes sauteed with spices and then added to rice makes a delicious southern rice delicacy know as Tomato rice.This delicious yet simple to prepare dish is full of wonderful flavors. Tomatoes can be pureed or chopped while adding . It can be eaten as it is or with some yogurt, or on the side of any Indian style vegetable curry dish.

Chickpeas & Tomato Rice / Channa Aur Tamatar Ka Pulao

Pulao is my all time favorite dish, it is easy to make in many variations.This recipe is great to make woth leftover chiockpeas or canned chickpeas.It can be served as side dish or with any curry of your choice or wrap in a tortilla.

Thai Fried Rice

One of my dear friend made these yummy thai fried rice for potluck.Please adjust the spice level as per your taste as these are on little spicy side , exactly the way i love :). These tastes extra yummy when you add baby corn,fried cashew, raisin and pineapples.

Simple Fried Rice

This is the best way to use leftover rice. Fried rice are great for lunchbox or for quick meals. Serve it with chilled raita.

Red Kidney Beans & Corn Salad With Rice

This is a great salad recipe , have the salad as it is if you don't want to mix it with rice or you can put big scoop of salad over the rice..enjoy anyway you want

Carrot Fried Rice / Gajar Wala Pulao

Here is my version of Carrot Fried rice..These rice are not only appealing to eyes because of beautiful orange color of carrots but also to the stomach..It has the perfect balance of salt & sweetness..

Lemon Flavored Rice/ Nimbu Wale Chawal

Lemon Rice is a famous South Indian dish also called Nimmakaya Pulihora in Telugu , Nimbehannu Chitranna in Kannada, Yelumiccha Pazha Sadham in Tamil .It is very light & refreshing in taste. It is best to make when you have some leftover rice or if you are in a hurry and don't have enough time to make the entire meal This zesty lemon rice can also be served as a perfect side dish for your lunch/dinner.

Healthy Spinach Carrot Pulao / Palak Gajar Pulav

Spinach offers twice as much fiber as other greens. It is a good source of iron & loaded with vitamins and minerals, some of which are hard to find in other foods. I love making rice pulao with different combination of veggies..Here is the recipe of one of my favorite veggie combination in pulao.

Simple Leftover Rice Pulao

Easy and delicious..You can make this even if you don't have any veggies on hand.Makes a great lunchbox dish too.

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Pumpkin Dry Curry OR Kaduu Ki Sabzi (VEGAN)

Pumpkin is the super-star of super foods & is a health powerhouse that can be used as a low calorie appetizer, snack or side dish .This dish is very simple and full of nutrition, it makes a great flavorful side dish or a perfect main course for vegetarians/vegans. Add a bit of crusty bread and maybe a green salad and you have a fantastic harvest meal.

Kaddu is the Indian name for pumpkin. For complete Indian style meal serve this sabzi with any Indian bread/chapati along with salad papad and pickle on the side.

Pumpkin Picked Fresh From My Vegetable Garden

Pumpkin Dry Curry OR Kaduu Ki Sabzi (VEGAN)

Preparation Time:- 10 Minutes
Cooking Time:- 8-10 Minutes
Serves:- 3-4

Ingredients:-

Oil:- 2-3 Tbsp
Cumin Seeds:- 1 Tsp
Mustard Seeds:- 1 Tsp
Fenugreek Seeds:- 1 Tsp
Garlic , chopped:- 1/2 Tbsp
Ginger, chopped:- 1/2 Tbsp
Onion:- 1 medium, chopped
Tomato:- 1 medium, chopped
Pumpkin, peeled & cut into small cubes:- 4 Cups
Salt
Turmeric Powder:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Garam Masala Powder:- 1 Tsp
Cilantro leaves for garnish

Procedure:-

1) Heat the oil in a pan/kadai and add the cumin,mustard and fenugreek seeds and fry till spluttering stops.

2) Add the garlic & ginger, fry for a minute.

3) Add onion and fry till onion is soft and light brown in color.

4)Add the powdered spices(turmeric, red chilli, garam masala & salt), tomatoes and mix well. Cook for 2-3 minutes.

5)Add the pumpkin. Mix well.

6)Cover & Cook till pumpkin is soft.

Garnish it with cilantro before serving

Serve with hot Chapatis (Indian flatbread)....Enjoy:)

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Quick Tofu Curry with Peas / Matar Tofu Ki Sabzi (Pressure Cooker Recipe) / Vegan

Quick, easy, and full of flavor and nourishment-what more could you ask of a dish? Making anything in pressure cooker is super easy & super fast. It is real time saver when you are short on time want to make something quick.

It's pretty good just on Its own, but you could serve it with some plain boiled white or brown basmati rice or some Indian naan bread.

Quick Tofu Curry with Peas / Matar Tofu Ki Sabzi (Pressure Cooker Recipe) / Vegan

Preparation Time:- 10 minutes
Cooking Time:- 10 minutes
Serves:- 4

Ingredients:-

Oil:- 2-3 Tbsp
Cumin seeds:- 1/2 Tsp
Mustard seeds:- 1/2 Tsp
Onion:- 1 (small, chopped)
Ginger:- 1 Tbsp (chopped)
Garlic:- 1 Tbsp (chopped)
Tomato:- 1 (big, chopped)
Peas/Matar:- 1 Cup
Tofu ( Firm or Extra Firm):- 1 Cup (cut into small pieces)
Water as needed
Cilantro Leaves (chopped) for garnish

Spices:-

Salt as per taste
Turmeric:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Garam Masala:- 1 Tsp
Kasoori Methi Powder/ Dried Fenugreek Powder:- 1 Tsp

Procedure:-

1) Heat oil in a pressure cooker, add cumin & mustard seeds , let it splutter.

2) Add ginger and garlic , fry till light brown.

3) Add onion & fry until light brown

4) Add tomatoes and all the spices( except kasoori methi powder) , mix everything well, cook until tomatoes are tender.

5) Add the tofu and peas and cook everything for 2-3 minutes.

6) Add water ( as much needed to make gravy, approx 1 - 1/2 Cup) and close the pressure cooker , cook on high for about 4-5 minutes ( i usually switch off the gas just before it starts to whistle).

7) Let it sit for 2-3 minutes.Add kasoori methi powder / dried fenugreek and mix everything well. Add cilantro.

Serve hot with Rotis/chapatis..

Enjoy:)

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Sukhi Arbi Ki Sabzi / Colocassia Stir Fry In Indian Spices / Vegan

Arbi is also called Eddo, taro and Colocasia. Sukhi Arbi ki Sabji is a dry Indian vegetable dish relished with Chapati/Roti/Naan This recipe is very easy to cook and could be accompanied by any main dish.It is usually eaten during or after fasting on holidays.

Sukhi Arbi Ki Sabzi / Colocassia Stir Fry In Indian Spices

Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes
Servings: 4

Ingredients:-

Colocassia (arbi):-500 grams
Green chillies :- 2 (optional)
Oil:- 4 Tbsp
Carom seeds / Ajwain:- 1/2 Tsp
Turmeric powder/ Haldi:- 1/2 Tsp
Coriander powder / Dhaniya powder:- 2 Tsp
Red chilli powder/ Lal Mirch:- 1 Tsp
Dry mango powder / Aamchur:- 1 Tsp
Salt to taste
Lemon Juice Of 1 Lemon

Fresh coriander leaves :- 1/2 of small bunch (optional)

Procedure:-

1) Wash the colocassia thoroughly.

2) Pressure cook in a vessel over water for 2 whistles. Make sure the colocasia is cooked but not overcooked.

3) Remove and peel the colocasia. Cut into small cubes. Keep aside.

4) Heat oil, add Carom seeds/ajwain, chopped green chillies and arbi.

5) Add turmeric powder, coriander powder, red chilli powder, amchur powder and mix well.

6) Reduce heat, cover and cook for five minutes.

7) Add salt, juice of lemon and mix.

Add chopped coriander leaves (if using). Remove from heat and keep it covered for a while before serving.

Enjoy:)

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Spiced Black Chickpeas Indian Style Vegan Curry / Masaledar Kala Channa

A tomato based purée jazzed up with a spicy masala paste becomes home to mouth-watering chickpeas, in this Spiced Black Chickpeas Vegan Curry. It goes very well with rice as well as parathas, and transforms even a simple main course into a grand fare.

Spiced Black Chickpeas Indian Style Vegan Curry / Masaledar Kala Channa

Preparation Time:- 10 Minutes
Cooking Time:- 20 Minutes
Serves:- 2-4 approx
Recipe Source:- Preety's Kitchen

Ingredients:-

Oil:- 1-2 Tbsp
Cumin seeds:- 1 Tsp
Bay Leaves:- 1
Garlic:- 2-3 cloves, chopped
Ginger:- 1 inch piece,chopped
Onion:- 2 medium, chopped
Tomato Puree:- 1 1/2 Cups ( Grind the fresh tomatoes until smooth to make tomato puree)
Salt
Turmeric Powder:- 1 Tsp
Red Chilli Powder:- 1 Tsp
Garam Masala Powder:- 1 Tsp
Coriander Powder:- 1/2 Tsp
Dried Mango Powder/ Aamchoor Powder:- 1/2 Tsp
Cardamom Powder:- 1/4 Tsp
Nutmeg:- A Pinch
Cinnamon:- 1/4 Tsp
Brown Sugar:- 1 Tsp
Boiled Black Chickpeas/ kala channa:- 2 Cups Approx

Procedure:-

1) Grind the onion ,ginger and garlic together in a food processor till you get a smooth paste.

2) Heat the oil in a medium-sized, heavy-bottomed pan on a medium flame. When hot add cumin seeds & bay leaf.

3)Add the onion , ginger & garlic paste you prepared. Fry until light brown in color and all the moisture from onion paste is gone.

4)Add the tomato puree, sugar and all the spices. Cook for 15 minutes stirring in between until the raw smell of tomatoes are gone and gravy is well cooked.

5) Add the boiled chickpeas, cook for 5 more minutes,Do the taste test and make any adjustments if needed.

Serve it hot with any Indian bread or rice..Enjoy:)

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Simple Vegan Tofu Curry

This amazing tofu curry is filled with flavors of indian spices, yet is simple and quick to put together.This curry brings a healthier twist to Paneer curries by replacing the soft Indian cheese with firm tofu. Serve this for your dinner with Indian naan or roti to make a complete healthy meal.

Ingredients:-

Tofu,Firm (Cut into small cubes):- 2 1/2 cups (approx)
Oil:- 4-5 tbsp
Cumin seeds:- 1 tsp
Mustard seeds:- 1tsp
Garlic:- 4 cloves( chopped)
Ginger:- 1 1/2 tbsp (chopped)
Onion:- 1 big (chopped)
Tomato:- 3 small (chopped)
Turmeric:- 1tsp
Salt as per taste
Red chilli powder:- 1tsp
Garam Masala powder:- 1tsp
Sugar:- 1/2 Tbsp
Water as per requirement
Kasoori Methi powder:- 1 tsp
Cashews, soaked in water:- 1/4 Cup
Raisins:- 1/4 Cup

Procedure:-

1) Heat oil in a pan, add cumin & mustard seeds.

2) As soon as they start to crackle add ginger & garlic, fry for sometime until it is light brown.

3) Add onion and fry till golden brown.

4) Mix in tomato, salt, turmeric, red chilli powder, garam masala and cook until tomatoes are tender.

5) Switch off the gas and let the tomato mixture cool down.

6) After it is cooled completely, grind the tomato mixture along with cashews into a fine paste.

7) Transfer this paste into the same pan and cooker over medium heat for other 15 minutes (stirring it in between so that it will not stick to the bottom).

8) Add enough water to make a thick gravy.

9)Let the gravy boil for about 10 minutes ( It will get more thick as it boils, you can adjust the thickness by adding water)

10)Add tofu pieces ,sugar, raisins and Dried Fenugreek/ kasoori methi powder, mix everything well..

11) Turn off the gas , garnish it with cilantro

Serve hot with rice or any indian bread or tortilla .

Enjoy:)

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Broccoli & Carrot Nutty Vegan Stir Fry

Stir-frying is one of the easiest and best ways to eat vegetables. This is a great recipe for making your own Indian spiced stir fry at home.

Broccoli & Carrot Nutty Vegan Stir Fry

Preparation Time:- 10 minutes
Cooking Time:- 15 minutes
Serves:- 2

Ingredients:-

Broccoli florets:- 1 1/2 Cups
Carrot, peeled & cut into small cubes:- 1/2 Cup
Onion, peeled and thinly sliced:- 1/4 Cup
Ginger & Garlic Paste:- 1/2 Tsp
Toasted unsalted Cashews:- 2 Tbsp, roughly chopped
Oil:- 1 Tbsp
Cumin seeds:- 1 Tsp
Salt
Turmeric powder:- 1/4 Tsp
Red Chilli Powder:- 1/4 Tsp
Garam Masala Powder:- 1/4 Tsp

Procedure:-

1)Heat the oil in a pan, when hot add cumin seeds , as soon as they start to crackle, add ginger & garlic paste saute for 1-2 minutes.

2) Add onions and cashews, cook until onion become translucent.

3) Add all the spices, carrot and broccoli, mix everything well.

4) Cook for 4-5 minutes.

Serve hot..Enjoy:)

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Notes:-

1) You can use any other nuts or mix of nuts too.

2) Frozen broccoli & carrot can be used also.

3) If using fresh veggies , steam or microwave them before adding to the stir fry for faster cooking.

4) Serve them as a side dish or fill the pita bread or make a wrap with this stir fry.

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Indian Style Tofu Masala Fry / Vegan Recipe (Step By Step Pictures)

This is absolutely the best way to eat tofu, especially for first timers. This simple meatless stir-fry of tofu has a subtle yet addictive flavor ,perfect for a weeknight meal and can be served over steamed rice for a satisfying vegetarian dinner.

How To Make Indian Style Vegan Tofu Masala Fry

Preparation Time:- 10 Minutes
Cooking Time:- 10 Minutes
Serves:- 2-4

Ingredients:-

Oil:- 3-4 tbsp
Cumin seeds/ Jeera:- 1 tsp
Mustard seeds/ Rai:- 1/2 tsp
Ginger:- 1 tbsp (chopped finely)
Garlic:- 1 tbsp (chopped finely)
Onion:- 1 medium (Cut lengthwise)
Tomato:- 1-2 medium size (pureed)
Salt as per taste
Turmeric powder or haldi:- 1 tsp
Red chilli powder:- 1/2 tsp
Garam Masalapowder:- 1/2 tsp
Tofu,firm(drained , washed & Cut into cubes):- 1 1/2 or 2 cup
Soy sauce:- 1 tbsp
Tomato ketchup:- 1 tbsp

Procedure:-

1) Heat oil in a pan..when hot add cumin & mustard seeds, allow it to splutter.

2) Add ginger & garlic and saute it for 1 minute.

3) Add onion and fry until they are translucent. Add tomato puree and all the spices ( salt, turmeric, red chilli powder & garam masla)

4) Mix everything well and cook for 3-4 minutes.

5) Add soy sauce , tomato ketchup and tofu , mix everything well.

6)Cook for at lest 2-3 minutes..

Serve hot..:)Enjoy

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Tips:-

1) Always prepare this dish at least 1-2 hours in advance so that there is enough time for the tofu to absorb all the flavors.

2) You can fry the tofu in little bit of oil before adding to the sabzi/stir fry. ( this step is optional).

3)Use firm or extra firm tofu for our simple tofu recipes. If your tofu seems too soft, wrap in a dishtowel or paper towels, and press it with a brick or book or something heavy to squeeze out excess water, for 5 - 10 minutes

4) Any leftover stirfry can be stored in a air tight container in the refrigerator.

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Best Vegan Zucchini Fritters Ever

This recipe is easy and fritters taste crazy good , crispy on outside and creamy on the inside .These easy Zucchini Fritters are a delicious way to make use of zucchini when it starts overflowing gardens and markets near you.I like these best as a starter—or just as they are, along with a green salad, for a meat-free, summer’s lunch.

How To Make Vegan Zucchini Fritters / Eggless Zucchini Fritters

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 2 serving

Ingredients:-

Zucchini , grated:- 1 big or 2 small
Onion ,finely chopped:- 1/2 small
Garlic/Lehsun, finely chopped:- 2-3 cloves
Salt to taste
Black Pepper powder:- 1/2 Tsp
Coriander Powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp ( Optional)
All Purpose flour / Maida:- 1/2 Cup
Baking powder:- 1 Tsp
Oil for cooking

Procedure:-

1) Grate zucchini and place it in a colander in the sink and toss some salt over it, let it sit for atleast 30 minutes to remove excess water. Squeeze out any excess water.

2)Sift together all purpose flour and baking powder in a bowl. Set aside.

3) In a different bowl, mix together grated zucchini, onion, garlic, salt, pepper, coriander powder & garam masala powder (if using).

4)Gently fold in sifted flour & baking powder mixture .

5)Make small or jumbo balls and gently press to flatten it.

6) In a non-stick pan heat oil and shallow fry fritters. Let cook on the first side till golden then flip and cook the other side. You can lightly press it while it cooking.

Serve warm...Enjoy:)

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Notes:-

1) You can use onion and garlic powder instead.

2)These fritters holds their shape well. Just keep in mind after placing the fritter in a pan don't touch it for 2-4 minutes (depending upon their size) until golden brown and then flip and do the same. Don't over handle the fritter.

3)These fritters would make a good side dish for dinner or a nice lunch with a salad. Serve them with Vegan sour cream or plain soy yogurt or any chutney/ sauce.

4)You can also add fresh corn to the batter – the kernels would provide a nice touch of crunchy sweetness.

5) It is really important to squeeze as much as water possible using paper towel to avoid sogginess.

6)If you can not eat them immediately, you may keep them warm in 200 degree F oven for upto 20-30 minutes. Reheating is not recommended as they may become soggy.

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5 Best Vegetarian Burger/Patty/Tikki Recipes

Black Bean & Rice Burger / Patty ( Rajma Ki Tikki ) / Vegan :- This VEGAN / VEGETARIAN Burger makes a terrific breakfast when topped with scrambled tofu, slices of avocado and couple shakes of hot sauce Or Stuff it inside pita bread with salsa and squeeze of lime.

Eggless Chickpea Burger / Patty ( Chole ki Tikki ) (Step By Step Pictures):- These chickpea patties are nice meat-free twist on the classic burger. They're low fat, high fiber, protein packed and taste delicious. If you don't want patties to fall apart, you absolutely need to make a rough chop while processing( There are some more tips at the end of the post).Use canned chickpeas for no-fuss preparation.If you like falafel, you will love these tasty little patties. They have tons of crunch and flavor, but they’re not deep-fried. You can eat them straight from the pan or make them ahead of time to store in the refrigerator or freeze.

Kale Chane Ki Tikki / Black Chickpeas Patties:- These patties are super delicious and are really nice meatless alternative for vegetarians.

Cheese Potato & Tapioca Patty/ Aloo Cheese Or Sabudana Tikki:- Tikkis are popular north indian street food which makes a great snack , appetizer or side dish. This recipe makes a great crispy outer crust and tender inside. You can add onions,cilantro or other finely chopped or grated veggies as per your taste.

Cheese & Broccoli Tikkis/Patty/Burger:-I love anything in which i can sneak in the veggies..These tikki ( patties ) is much healthier than the normal potato ones and good for kids too as they will never eat broccoli by itself so its best to present them in this tempting and yummy form of tikkis..If preparing for kids you can avoid adding green chillies. Serve them hot or at room temperature with your favorite tomato sauce..Enjoy these anytime , filling and healthy at the same time..

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Okra & Potato Stir Fry / Aloo Bhindi Ki Sabzi ( Vegan Recipe)

This is really simple Okra and potato dish that you can make just under 15 minutes..I don't like to add tomatoes in this dish as it makes both potato and okra very mushy..Do check out my post on great tips on How To Make Perfect Slime Free Okra

Okra & Potato Stir Fry / Aloo Bhindi Ki Sabzi ( Vegan Recipe)
Preparation Time:- 10 Minutes
Cooking Time:- 15 Minutes
Serves:- 4-6

Ingredients:-

Oil:- 3 Tbsp
Cumin seeds:- 1 Tsp
Mustard Seeds:- 1 Tsp
Potato( Peeled & Cut into small pieces ):- 2
Bhindi/Okra:- 3 Cups( Cut into small pieces
Haldi/Turmeric Powder:- 1 Tsp
Red Chilli powder:- 1/2 Tsp
Garam Masala Powder:- 1 Tsp
Salt as per taste
Dry Mango powder/Aamchoor powder:- 1 Tsp

Procedure:-

1) Heat the oil in a non stick pan on a medium heat.When hot add cumin & mustard seeds.

2) When the seeds start to crackle, Add potato and fry for couple of minutes.

3) Add okra, turmeric, red chilli powder and garam masala and mix everything well. Cook for 2-3 minutes.

4) Add dry mango powder and mix everything. Let it cook uncovered util done.( stirring in between )

Serve hot with Chapati/ Indian Bread...Enjoy:)

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