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Vegan Jollof Rice is a Wonderful One Pot DishIn Nigeria, Jollof Rice is quite the social butterfly: you’ll find it at nearly every festival or gathering. That’s why I chose a vegan recipe that serves six–so you can share the deliciousness with family or friends (although it does make for some killer leftovers, just sayin’). There are a lot of ingredients in this recipe and a decent amount of prep time, but as you’ll see, the results are well worth it. This is a nutritious, very filling dish that is bursting with spices and fresh flavor. And hey, added bonus: you’ll only have to wash one pot (#ihatedishes).
Vegan Jollof Rice is a flavorful and satisfying plant-based version of a popular West African dish known as Jollof Rice. It’s a vibrant one-pot rice dish typically made with a tomato-based sauce, various vegetables, and spices. Vegan Jollof Rice is not only delicious but also aligns with a vegan or vegetarian diet by omitting animal products like meat or dairy.
The history of Jollof Rice is intertwined with the rich culinary heritage of West Africa. While the precise origin of the dish is a matter of debate, it is widely believed to have originated in the Senegambia region, which includes present-day Senegal and Gambia. However, Jollof Rice has become a beloved and iconic dish across many West African countries, each putting its unique spin on the recipe.
One of the most famous variations is Nigerian Jollof Rice, which is known for its rich, spicy flavor. Other West African countries, including Ghana, Senegal, Liberia, Sierra Leone, and Cameroon, also have their versions, each with distinct ingredients and cooking methods.
Vegan Jollof Rice is a fantastic adaptation of the traditional dish to cater to the dietary preferences and ethical choices of individuals who follow a vegan lifestyle. Here’s how it’s typically prepared:
Vegan Jollof Rice
Ingredients
- 2 cups long-grain rice
- 4 medium-sized tomatoes chopped
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 green bell pepper chopped
- 2 scotch bonnet peppers habanero peppers, chopped (optional, adjust to taste)
- 1/4 cup tomato paste
- 1/4 cup vegetable oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon curry powder
- 1 teaspoon salt
- 3-4 cups water
- 1 cup frozen peas
- 1 cup chopped carrots
- 1 cup chopped green beans
Instructions
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Rinse the rice in cold water until the water runs clear. Drain and set aside.
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In a blender or
food processor , puree the tomatoes, onion, red and green bell peppers, and scotch bonnet peppers (if using) until smooth. -
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the tomato paste and fry for 2-3 minutes, stirring constantly.
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Add the pureed vegetables to the pot and stir to combine with the tomato paste. Cook for 10-12 minutes, stirring occasionally, until the mixture has reduced and thickened.
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Add the smoked paprika, ginger, garlic powder, thyme, curry powder, and salt to the pot and stir to combine.
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Add the rice to the pot and stir until the rice is coated with the vegetable mixture.
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Add 3-4 cups of water to the pot, depending on the desired consistency. Stir well to combine.
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Add the frozen peas, chopped carrots, and green beans to the pot and stir to combine.
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Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 20-25 minutes or until the rice is tender and the liquid has been absorbed.
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Remove the pot from the heat and let it sit, covered, for 5 minutes.
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Fluff the rice with a fork and serve hot.
Vegan Jollof Rice is not only a delightful and satisfying dish but also a celebration of West African flavors and culture. It’s a testament to the versatility of plant-based cooking, proving that you can enjoy the vibrant tastes of traditional dishes while staying true to your vegan or vegetarian principles.
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If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
