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vegan pilaf with rice and lots of vegetables in a large bowl.
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4.54 from 15 votes

One-Pot Vegan Pilaf

This simple and delicious one-pot vegan pilaf is made with brown rice, lentils, mushrooms, and lots of spices. It is perfect for a hearty and flavorful meal.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Pasta and Rice
Cuisine: Indian
Servings: 4 servings
Calories: 172kcal
Author: Adina

Equipment

  • Heavy-bottomed pot or medium-sized Dutch oven.

Ingredients

  • 1 cup brown rice
  • ½ cup brown lentils
  • 1 large onion
  • 3 garlic cloves
  • 1 teaspoon ginger fresh, grated
  • 2 medium carrots
  • 1 large red bell pepper
  • 1 medium zucchini about 200 g/ 7 oz
  • 10 mushrooms about 250 g/ 9 oz, Note 1
  • ½ teaspoon turmeric
  • 1 ½ teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon curry powder Note 2
  • ½ red chili flakes more to taste
  • 1 teaspoon fine sea salt or Kosher, more or less to taste
  • ¼ teaspoon black pepper
  • 3 cups vegetable stock Note 3
  • a small bunch of chives or parsley
US - EU

Instructions

  • Wash and drain the rice and the lentils. Place them in the pot.
    1 cup brown rice/ 200 g + ½ cup brown lentils/ 100 g
  • Chop all the vegetables and add them to the pot. Grate or finely chop the garlic and the ginger and place them in the pot as well. Add the spices and stir everything until well combined.
    1 large onion + 2 medium carrots + 1 large red bell pepper + 1 medium zucchini + 10 mushrooms + 3 garlic cloves + 1 teaspoon ginger + ½ teaspoon turmeric + 1 ½ teaspoon ground cumin + 2 teaspoons ground coriander + 1 teaspoon curry powder + ½ red chili flakes + 1 teaspoon fine sea salt + ¼ teaspoon black pepper
  • Simmer pilaf: Pour enough vegetable stock into the pot to barely cover the ingredients, about ¾ of the pot (see the picture in the blog post). Stir well again, cover, bring to a boil, lower the heat and simmer for about 40-45 minutes, stirring from time to time.
    3 cups vegetable stock/ 700 ml
  • Check: If the pilaf appears to be dry, you could add a small amount of extra vegetable stock, but I usually don't find it necessary. Check to see that the rice and the lentils are tender; they should not become mushy.
  • Adjust the taste with salt and pepper, if necessary. Sprinkle with finely chopped chives or parsley before serving.

Notes

  1. Vegetable choice: You can vary the vegetables and use eggplants, zucchini, cauliflower, cabbage, peas, green beans, etc for a change.
  2. Spiciness: If the curry powder is hot, adjust the amount of chili flakes you are using.
  3. Vegetable broth: As much as required to fill about ¾ of the pot, the ingredients should be barely covered with stock.

Nutrition

Serving: 1/4 of the dish | Calories: 172kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 845mg | Fiber: 7g | Sugar: 7g