Scandal Boggs ┃ Fashion, Beauty & Home

    10 Easy and Affordable Vegan Rice Cooker Meals

    Looking for quick and delicious vegan meals that you can make in your rice cooker? We’ve got you covered with these 10 easy recipes! Each recipe features a satisfying combination of rice or potatoes, protein-rich ingredients, and vibrant vegetables. With just a few simple steps, you can whip up flavorful and nutritious meals that will leave you feeling satisfied and nourished. Let’s dive in and explore the versatility of your rice cooker with these plant-based delights!

    Coconut Curry Rice

    Ingredients:

    • 1 cup jasmine rice (or any type of rice you prefer)
    • 1 can (13.5 oz) coconut milk
    • 2 tablespoons curry paste (red, green, or yellow, depending on your preference)
    • 8 oz firm tofu, cubed
    • 1 cup mixed vegetables (such as bell peppers, carrots, peas)
    • Salt, to taste
    • Optional garnishes: chopped cilantro, sliced green onions, lime wedges

    Instructions:

    1. Prepare Ingredients:
      • Rinse the jasmine rice under cold water until the water runs clear. Drain well.
      • Cube the tofu and prepare your mixed vegetables by washing, peeling, and chopping them as needed.
    2. Combine Ingredients in the Rice Cooker:
      • In the rice cooker pot, add the rinsed rice, canned coconut milk, curry paste, cubed tofu, mixed vegetables, and a pinch of salt. Stir well to combine all the ingredients.
    3. Cook:
      • Close the rice cooker lid and set it to the regular rice cooking mode. Start the cooking cycle.
    4. Allow to Steam (Optional):
      • Once the rice cooker switches to the “keep warm” mode, allow the rice to steam for an additional 5-10 minutes. This helps ensure that the rice is fully cooked and absorbs all the flavors.
    5. Serve:
      • Fluff the rice gently with a fork to mix the ingredients evenly. Taste and adjust seasoning if necessary.
      • Serve the coconut curry rice hot, garnished with chopped cilantro, sliced green onions, and lime wedges if desired.

    Quinoa Pilaf

    Ingredients:

    • 1 cup quinoa, rinsed
    • 2 cups vegetable broth
    • 1 can (15 oz) chickpeas, drained and rinsed
    • 1 can (14.5 oz) diced tomatoes, drained
    • 2 cups fresh spinach leaves, washed and chopped
    • 1 bell pepper, diced
    • 1/2 cup diced onion
    • 2 cloves garlic, minced
    • Salt and pepper, to taste
    • Olive oil for sautéing
    • Optional garnish: chopped fresh parsley or cilantro

    Instructions:

    1. Prepare Ingredients:
      • Rinse the quinoa under cold water until the water runs clear. Drain well.
      • Dice the bell pepper, onion, and mince the garlic.
      • Wash and chop the fresh spinach leaves.
    2. Sauté Vegetables:
      • Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced bell pepper, onion, and minced garlic. Sauté for 3-4 minutes until softened.
    3. Combine Ingredients in the Rice Cooker:
      • In the rice cooker pot, combine the rinsed quinoa, sautéed vegetables, drained chickpeas, diced tomatoes, chopped spinach, and vegetable broth. Season with salt and pepper to taste. Stir to combine all the ingredients evenly.
    4. Cook:
      • Close the rice cooker lid and set it to the regular rice cooking mode. Start the cooking cycle.
    5. Allow to Steam (Optional):
      • Once the rice cooker switches to the “keep warm” mode, allow the quinoa pilaf to steam for an additional 5-10 minutes. This helps ensure that the quinoa is fully cooked and absorbs all the flavors.
    6. Serve:
      • Fluff the quinoa pilaf gently with a fork to mix the ingredients evenly.
      • Garnish with chopped fresh parsley or cilantro, if desired.
      • Serve hot as a wholesome and nutritious meal.

    Vegan Jambalaya

    Ingredients:

    • 1 cup rice (long grain or medium grain)
    • 2 cups vegetable broth
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (14.5 oz) diced tomatoes, undrained
    • 8 oz vegan sausage, sliced (such as seitan, tempeh, or your favorite plant-based sausage)
    • 1 bell pepper, diced
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 tablespoon Cajun seasoning (adjust to taste)
    • 1 tablespoon olive oil
    • Salt and pepper, to taste
    • Optional garnish: chopped green onions or parsley

    Instructions:

    1. Prepare Ingredients:
      • Rinse the rice under cold water until the water runs clear. Drain well.
      • Dice the bell pepper, onion, and mince the garlic.
      • Slice the vegan sausage into rounds.
    2. Sauté Ingredients:
      • Heat olive oil in a skillet over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until softened, about 3-4 minutes.
    3. Combine Ingredients in the Rice Cooker:
      • In the rice cooker pot, combine the rinsed rice, sautéed vegetables, kidney beans, diced tomatoes, sliced vegan sausage, Cajun seasoning, and vegetable broth. Season with salt and pepper to taste. Stir to combine all the ingredients evenly.
    4. Cook:
      • Close the rice cooker lid and set it to the regular rice cooking mode. Start the cooking cycle.
    5. Allow to Steam (Optional):
      • Once the rice cooker switches to the “keep warm” mode, allow the jambalaya to steam for an additional 5-10 minutes. This helps ensure that the rice is fully cooked and absorbs all the flavors.
    6. Serve:
      • Fluff the jambalaya gently with a fork to mix the ingredients evenly.
      • Garnish with chopped green onions or parsley, if desired.
      • Serve hot as a comforting and flavorful vegan jambalaya dish.

    Mushroom Risotto

    Ingredients:

    • 1 cup Arborio rice
    • 2 ½ cups vegetable broth
    • 8 oz mushrooms (such as cremini or button), sliced
    • 2 cloves garlic, minced
    • 1 small onion, finely chopped
    • 2 tablespoons nutritional yeast (optional)
    • 2 tablespoons olive oil
    • Salt and pepper, to taste
    • Fresh parsley, chopped (for garnish)

    Instructions:

    1. Prepare Ingredients:
      • Rinse the Arborio rice under cold water until the water runs clear. Drain well.
      • Slice the mushrooms, mince the garlic, and finely chop the onion.
      • Heat the vegetable broth in a saucepan over medium heat until simmering.
    2. Sauté Mushrooms:
      • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become golden brown, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
    3. Sauté Aromatics:
      • In the same skillet, add another tablespoon of olive oil. Add the minced garlic and chopped onion. Sauté until the onion becomes translucent, about 3-4 minutes.
    4. Combine Ingredients in the Rice Cooker:
      • In the rice cooker pot, combine the rinsed Arborio rice, sautéed mushrooms, sautéed garlic and onion, and nutritional yeast (if using). Season with salt and pepper to taste.
      • Pour the simmering vegetable broth over the rice mixture in the rice cooker pot. Stir gently to combine all the ingredients evenly.
    5. Cook:
      • Close the rice cooker lid and set it to the regular rice cooking mode. Start the cooking cycle.
    6. Allow to Steam (Optional):
      • Once the rice cooker switches to the “keep warm” mode, allow the risotto to steam for an additional 5-10 minutes. This helps ensure that the rice is fully cooked and creamy.
    7. Serve:
      • Fluff the risotto gently with a fork to mix the ingredients evenly.
      • Garnish with chopped fresh parsley.
      • Serve hot as a comforting and creamy mushroom risotto dish.

    Lentil and Potato Stew

    Ingredients:

    • 1 cup green lentils, rinsed and drained
    • 2 medium potatoes, diced
    • 4 cups vegetable broth
    • 1 cup diced carrots
    • 1 cup diced celery
    • 1 cup diced onion
    • 2 cloves garlic, minced
    • 1 teaspoon Italian seasoning
    • Salt and pepper, to taste
    • Olive oil for sautéing
    • Fresh parsley, chopped (for garnish)

    Instructions:

    1. Prepare Ingredients:
      • Rinse the green lentils under cold water until the water runs clear. Drain well.
      • Peel and dice the potatoes, carrots, celery, and onion.
      • Mince the garlic cloves.
    2. Sauté Vegetables:
      • Heat a tablespoon of olive oil in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.
    3. Combine Ingredients in the Rice Cooker:
      • In the rice cooker pot, combine the rinsed green lentils, diced potatoes, sautéed vegetables, Italian seasoning, and vegetable broth. Season with salt and pepper to taste. Stir to combine all the ingredients evenly.
    4. Cook:
      • Close the rice cooker lid and set it to the regular rice cooking mode. Start the cooking cycle.
    5. Allow to Steam (Optional):
      • Once the rice cooker switches to the “keep warm” mode, allow the stew to steam for an additional 5-10 minutes. This helps ensure that the lentils and potatoes are fully cooked and tender.
    6. Serve:
      • Stir the stew gently to mix all the ingredients evenly.
      • Garnish with chopped fresh parsley.
      • Serve hot as a comforting and hearty lentil and potato stew.

    Vegan Spanish Rice

    Ingredients:

    • 1 cup rice (long grain or medium grain)
    • 2 cups vegetable broth
    • 1 can (14.5 oz) diced tomatoes, undrained
    • 1 can (15 oz) black beans, drained and rinsed
    • 1 cup corn kernels (fresh, frozen, or canned)
    • 1 bell pepper, diced
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • Salt and pepper, to taste
    • 2 tablespoons olive oil
    • Fresh cilantro, chopped (for garnish)

    Instructions:

    1. Prepare Ingredients:
      • Rinse the rice under cold water until the water runs clear. Drain well.
      • Dice the bell pepper and onion, mince the garlic.
    2. Sauté Vegetables:
      • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté until they are softened, about 5 minutes.
    3. Combine Ingredients in the Rice Cooker:
      • In the rice cooker pot, combine the rinsed rice, sautéed vegetables, diced tomatoes, black beans, corn kernels, chili powder, cumin, and vegetable broth. Season with salt and pepper to taste. Stir to combine all the ingredients evenly.
    4. Cook:
      • Close the rice cooker lid and set it to the regular rice cooking mode. Start the cooking cycle.
    5. Allow to Steam (Optional):
      • Once the rice cooker switches to the “keep warm” mode, allow the Spanish rice to steam for an additional 5-10 minutes. This helps ensure that the rice is fully cooked and absorbs all the flavors.
    6. Serve:
      • Fluff the rice gently with a fork to mix the ingredients evenly.
      • Garnish with chopped fresh cilantro.
      • Serve hot as a flavorful and satisfying vegan Spanish rice dish.

    Chickpea and Vegetable Curry

    Ingredients:

    • 1 cup rice (jasmine, basmati, or your preferred variety)
    • 1 can (13.5 oz) coconut milk
    • 2 tablespoons curry powder
    • 1 can (15 oz) chickpeas, drained and rinsed
    • 2 medium potatoes, diced
    • 1 cup diced carrots
    • 1 cup diced bell peppers (any color)
    • 1 cup diced onion
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • Salt and pepper, to taste
    • Fresh cilantro, chopped (for garnish)

    Instructions:

    1. Prepare Ingredients:
      • Rinse the rice under cold water until the water runs clear. Drain well.
      • Dice the potatoes, carrots, bell peppers, and onion. Mince the garlic.
    2. Sauté Vegetables:
      • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, bell peppers, and minced garlic. Sauté until they are softened, about 5 minutes.
    3. Combine Ingredients in the Rice Cooker:
      • In the rice cooker pot, combine the rinsed rice, sautéed vegetables, diced potatoes, chickpeas, curry powder, coconut milk, and vegetable broth. Season with salt and pepper to taste. Stir to combine all the ingredients evenly.
    4. Cook:
      • Close the rice cooker lid and set it to the regular rice cooking mode. Start the cooking cycle.
    5. Allow to Steam (Optional):
      • Once the rice cooker switches to the “keep warm” mode, allow the curry to steam for an additional 5-10 minutes. This helps ensure that the rice is fully cooked and absorbs all the flavors.
    6. Serve:
      • Fluff the rice gently with a fork to mix the ingredients evenly.
      • Garnish with chopped fresh cilantro.
      • Serve hot as a delicious and comforting chickpea and vegetable curry dish.

    Vegan Chili with Rice

    Ingredients:

    • 1 cup rice (long grain or medium grain)
    • 2 cups vegetable broth
    • 1 can (15 oz) kidney beans, drained and rinsed
    • 1 can (14.5 oz) diced tomatoes, undrained
    • 1 cup corn kernels (fresh, frozen, or canned)
    • 1 cup diced bell peppers (any color)
    • 1 cup diced onion
    • 2 cloves garlic, minced
    • 2 tablespoons chili powder
    • 1 teaspoon ground cumin
    • Salt and pepper, to taste
    • 2 tablespoons olive oil
    • Fresh cilantro, chopped (for garnish)

    Instructions:

    1. Prepare Ingredients:
      • Rinse the rice under cold water until the water runs clear. Drain well.
      • Dice the bell peppers and onion, mince the garlic.
    2. Sauté Vegetables:
      • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, bell peppers, and minced garlic. Sauté until they are softened, about 5 minutes.
    3. Combine Ingredients in the Rice Cooker:
      • In the rice cooker pot, combine the rinsed rice, sautéed vegetables, kidney beans, diced tomatoes, corn kernels, chili powder, cumin, and vegetable broth. Season with salt and pepper to taste. Stir to combine all the ingredients evenly.
    4. Cook:
      • Close the rice cooker lid and set it to the regular rice cooking mode. Start the cooking cycle.
    5. Allow to Steam (Optional):
      • Once the rice cooker switches to the “keep warm” mode, allow the chili to steam for an additional 5-10 minutes. This helps ensure that the rice is fully cooked and absorbs all the flavors.
    6. Serve:
      • Fluff the rice gently with a fork to mix the ingredients evenly.
      • Garnish with chopped fresh cilantro.
      • Serve hot as a flavorful and hearty vegan chili with rice dish.

    Teriyaki Tofu and Vegetable Stir-Fry

    Ingredients:

    • 1 cup rice (jasmine, basmati, or your preferred variety)
    • 1 cup teriyaki sauce
    • 1 block (14 oz) extra-firm tofu, cubed
    • 2 cups mixed stir-fry vegetables (such as broccoli florets, bell peppers, carrots, snap peas)
    • 1 cup sliced mushrooms
    • 2 cloves garlic, minced
    • 1 tablespoon minced ginger
    • 2 tablespoons vegetable oil
    • Salt and pepper, to taste
    • Sesame seeds, for garnish (optional)
    • Chopped green onions, for garnish (optional)

    Instructions:

    1. Prepare Ingredients:
      • Rinse the rice under cold water until the water runs clear. Drain well.
      • Cube the tofu and prepare the mixed stir-fry vegetables.
      • Mince the garlic and ginger.
    2. Marinate Tofu:
      • In a bowl, toss the cubed tofu with half of the teriyaki sauce until well coated. Let it marinate for about 15-20 minutes.
    3. Cook Rice:
      • Cook the rice in the rice cooker according to package instructions.
    4. Sauté Vegetables and Tofu:
      • Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
      • In the same skillet, add a little more oil if needed. Add the minced garlic and ginger, and stir-fry for about 1 minute until fragrant.
      • Add the mixed stir-fry vegetables and sliced mushrooms to the skillet. Stir-fry until the vegetables are tender-crisp, about 5-7 minutes.
    5. Combine Ingredients:
      • Return the cooked tofu to the skillet. Pour the remaining teriyaki sauce over the tofu and vegetables. Stir well to coat everything evenly. Cook for another 2-3 minutes until heated through.
    6. Serve:
      • Serve the teriyaki tofu and vegetable stir-fry over the cooked rice.
      • Garnish with sesame seeds and chopped green onions, if desired.

    Vegan Paella

    Ingredients:

    • 1 cup Arborio rice
    • 2 cups vegetable broth
    • A pinch of saffron threads
    • 1 can (14.5 oz) diced tomatoes, drained
    • 1 can (14 oz) artichoke hearts, drained and quartered
    • 1 bell pepper, sliced
    • 1 cup peas (fresh or frozen)
    • 1 cup sliced vegan sausage or chorizo
    • 1 onion, diced
    • 2 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1 teaspoon smoked paprika
    • Salt and pepper, to taste
    • Fresh parsley, chopped (for garnish)
    • Lemon wedges, for serving

    Instructions:

    1. Prepare Ingredients:
      • Rinse the Arborio rice under cold water until the water runs clear. Drain well.
      • Drain and quarter the artichoke hearts.
      • Slice the bell pepper, dice the onion, and mince the garlic.
      • If using frozen peas, thaw them by running under cold water.
    2. Infuse Saffron:
      • In a small bowl, combine the saffron threads with 2 tablespoons of warm water. Let it sit and infuse for about 10 minutes.
    3. Sauté Aromatics:
      • Heat olive oil in a large skillet or paella pan over medium heat. Add the diced onion and sliced vegan sausage. Sauté until the onion is translucent and the sausage is slightly browned, about 5-7 minutes.
      • Add the minced garlic and sliced bell pepper. Sauté for another 2-3 minutes until fragrant.
    4. Cook Rice:
      • Add the rinsed Arborio rice to the skillet. Stir well to coat the rice with the oil and aromatics.
      • Pour in the vegetable broth, infused saffron (along with the water), drained diced tomatoes, artichoke hearts, peas, and smoked paprika. Season with salt and pepper to taste. Stir gently to combine all ingredients evenly.
    5. Simmer:
      • Bring the mixture to a simmer. Reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes, or until the rice is cooked and the liquid is absorbed. Make sure to stir occasionally to prevent sticking.
    6. Finish:
      • Once the rice is cooked, remove the skillet from the heat. Let it rest, covered, for 5 minutes.
    7. Serve:
      • Garnish the vegan paella with chopped fresh parsley.
      • Serve hot with lemon wedges on the side for squeezing over the paella.

    With these 10 vegan rice cooker recipes, you’ll never run out of tasty meal ideas. From comforting curries to hearty stews and flavorful stir-fries, your rice cooker is the secret weapon for creating fuss-free and wholesome plant-based meals. So next time you’re short on time but craving something delicious, don’t hesitate to turn to your trusty rice cooker and try out one of these satisfying recipes. Happy cooking and happy eating!

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