Dirty Rice

Tofu, tamari, thyme, sage, oregano, vegan Worcestershire, onions, garlic, celery, green bell peppers, and red wine create a fantastically flavorful vegan base for dirty rice. Recipe from Mississippi Vegan. Serves 6.

Ingredients

• ¼ cup vegetable oil (i.e. sunflower or avocado)

• 1 (16 oz) block extra-firm, high-protein tofu

• ½ teaspoon sea salt

• 2 tablespoons nutritional yeast

• 1 cup green bell pepper + ½ cup (to add later), chopped

• 1 cup yellow onion, chopped (about half an onion)

• 1 cup celery + ½ cup (to add later), chopped

• ¼ cup fresh jalapeño, chopped (deseeded for less spicy)

• 2 tablespoons tamari

• 2 tablespoons vegan Worcestershire

• 1 teaspoon ground sage

• 1 teaspoon dried oregano

• 1 teaspoon dried thyme

• 1 teaspoon ground cumin

• 1 teaspoon paprika

• ¼ teaspoon cayenne pepper

• 1 teaspoon liquid smoke

• ½ cup dry red wine

• 2 cups long-grain white rice, rinsed thoroughly

• 2 cups filtered water

• 4 cloves garlic, peeled

• ¾ cup Muir Glen fire roasted tomatoes (diced or crushed variety)

• 1 stalk green onion, chopped + ½ cup sliced to garnish

• 3 fresh bay leaves (dried is ok but fresh is best!)

• 1 teaspoon sea salt

• 2 tablespoons vegan butter

• ½ cup fresh parsley, chopped, to garnish

Instructions

1. Preheat oven to 350° F.

2. In a large pot, heat the vegetable oil over medium-high heat. Using your hands in a colander, drain and crumble the tofu into small crumbly bits. Add to the hot vegetable oil. Sprinkle the salt and nutritional yeast over the tofu. Stir until incorporated. Every so often, scrape the bottom of the pan. The tofu will start to turn a crispy brown after about 10 minutes.

3. Add the bell pepper, yellow onion, jalapeño, and celery to the browned tofu. Cook the vegetables down for a good 5 minutes, stirring every so often. Add in the tamari and the Worcestershire. Stir and combine. Cook down for 5 minutes, stirring often. Lower heat to medium-low. Add in your sage, oregano, thyme, cumin, paprika, cayenne pepper, and liquid smoke. Stir and toast your spices until fragrant, stirring often. Add in the red wine to deglaze the pan, scraping up the bottom tidbits from the bottom of the pot.

4. Rinse rice under warm water until water runs clear. Add to the pot. Stir to combine and toast the rice for 5 minutes. In a high-speed blender, add water, garlic, green onion, bay leaves, salt and tomatoes. Blend until smooth. (Yes, the bay leaves will blend up!) and add the second round of bell pepper and celery mixture to the rice.

5. Pour in blended liquid. Place in the center rack of the oven and cook for 40 minutes, with the lid tightly on. Remove from oven, remove lid, fluff with a fork, place lid back on and let sit for 5 minutes. Add the vegan butter and mix. Season with more salt if desired. Serve and garnish with fresh chopped parsley and sliced green onions. Enjoy!

Tell us what you think!

Share your comments at https://dailyvegan.beehiiv.com/p/dirty-rice

Do you have a recipe you’d like featured in the Daily Vegan?

Reply to this email with your recipe and we’ll be in touch.

Tell your friends about Daily Vegan!

Forward this email to them or tell them to go to http://dailyvegan.org and enter their email address at the top of the page. Thanks!