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Vegan Jollof Rice

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.
Course Main Course
Cuisine African
Keyword Vegan Food
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6
Calories 321kcal

Equipment

  • food processor or blender
  • Large pot or Dutch oven
  • Mixing spoon or spatula

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

  • Rinse the rice in cold water until the water runs clear. Drain and set aside.
  • 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.
  • 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.
  • Add the smoked paprika, ginger, garlic powder, thyme, curry powder, and salt to the pot and stir to combine.
  • Add the rice to the pot and stir until the rice is coated with the vegetable mixture.
  • Add 3-4 cups of water to the pot, depending on the desired consistency. Stir well to combine.
  • Add the frozen peas, chopped carrots, and green beans to the pot and stir to combine.
  • 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.
  • Remove the pot from the heat and let it sit, covered, for 5 minutes.
  • Fluff the rice with a fork and serve hot.