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This Vegan Brown Rice Pilaf is a wholesome and flavorful dish that’s perfect for any occasion! Packed with protein-rich chickpeas, hearty brown rice, and a medley of vegetables, this pilaf offers a satisfying, plant-based meal that even meat-lovers will enjoy. Whether you’re new to vegan cooking or a seasoned pro, this easy recipe is a delicious way to add more nutritious options to your meal rotation.

Why You’ll Love Vegan Brown Rice Pilaf

Perfectly Filling: With brown rice, chickpeas, and almonds, this pilaf is packed with plant-based protein that will keep you full and satisfied long after your meal.
Full of Flavor: The combination of earthy mushrooms, fresh parsley, and a hint of soy sauce gives each bite a deliciously savory taste that’s sure to impress.
Nutritious and Healthy: This pilaf is rich in fiber, vitamins, and minerals, making it a wholesome meal choice for any time of day.
Simple Ingredients, Big Impact: Using everyday ingredients like rice, carrots, and onions, you can make a flavorful vegan dish without complicated prep.
Versatile and Easy to Make: This recipe works as a main dish or a side, and it’s flexible enough for add-ins or substitutions to suit your preferences.

If you are looking for a satisfying vegan main dish, look no further: this yummy brown rice pilaf is a perfect vegan main course recipe! This vegan brown rice pilaf doesn’t use any animal products – this recipe doesn’t include any meat, dairy or eggs.

Ingredients For Vegan Brown Rice Pilaf

Brown Rice – The base of the pilaf, adding a chewy texture and whole-grain goodness.
Water and Salt – Essential for cooking the rice and enhancing its natural flavor.
Olive Oil – Adds richness to the sautéed vegetables and brings everything together.
Onions – Provides a savory base and depth of flavor.
Garlic – Adds a punch of aroma and extra flavor to the dish.
Carrots – Brings natural sweetness and color, plus added nutrients.
Mushrooms – Adds a savory, “meaty” texture that complements the rice perfectly.
Chickpeas – A great source of plant-based protein that makes this pilaf filling.
Parsley – Fresh and vibrant, adding color and a hint of freshness to the pilaf.
Slivered Almonds – Adds crunch and extra protein, making each bite more interesting.
Soy Sauce – Adds a subtle umami flavor to tie all the ingredients together.
Black Pepper – A simple seasoning to enhance all the other flavors.

For exact measurements of the ingredients, see the printable recipe card at the bottom of this article.

This pilaf is so tasty that even meat eaters will love it! The protein in this vegan main dish comes from chickpeas and almonds – this brown rice pilaf will realy make you as full as something that has meat in it! This rice is extremely flavorful and so healthy. If you are looking to add more healthy main dish recipes to your recipe rotation, try this pilaf – you will love it!

Kitchen Tools You Need To Make Vegan Brown Rice Pilaf

Pot with Lid – Essential for cooking brown rice to perfection.
Large Non-Stick Frying Pan – For sautéing the vegetables and mixing the pilaf.
Knife – For chopping onions, garlic, and parsley.
Cutting Board – A stable surface for chopping ingredients.
Spoon – For stirring ingredients while cooking.
Measuring Cups and Spoons – To accurately measure rice, water, and seasonings.

I’ve had people who normally don’t like brown rice really enjoy eating this vegan brown rice pilaf! It’s nice to take a break from the meat something – especially when you are eating something so yummy and good for you!

How To Make Vegan Brown Rice Pilaf

Start by boiling water with salt in a pot.
Once boiling, add the brown rice, cover, and lower the heat to a simmer. Let it cook for about 50 minutes.
While the rice cooks, heat olive oil in a large non-stick frying pan over medium-high heat.
Sauté the chopped onions in the pan for about 5 minutes, stirring occasionally.
Add shredded carrots to the pan, and continue cooking for another 5 minutes.
Stir in the sliced mushrooms, and cook for about 10 minutes until they’re tender.
Add minced garlic, chickpeas, soy sauce, and black pepper to the pan, mixing everything well. Cook for 2 more minutes.
Remove from heat, then add fresh parsley and slivered almonds, stirring them in.
When the rice is done, combine it with the vegetable mixture in the frying pan, mixing thoroughly to ensure even flavor.

Serving Suggestions

Serve this pilaf warm as a filling main course with a side of Thai mango salad or lettuce and tomato salad.
Pair it with roasted vegetables like broccoli and carrots or grilled chicken for a balanced vegan meal.
Add a sprinkle of extra slivered almonds or a dash of sriracha sauce for a bit of crunch and spice.
Portion it into containers for easy lunches or dinners throughout the week.
Serve in a large bowl for family gatherings or potlucks for a colorful, crowd-pleasing vegan dish.

Tips For Success

Choose Quality Brown Rice: For the best texture and flavor, use high-quality brown rice. Long-grain or short-grain brown rice both work well in this recipe, but avoid quick-cooking varieties as they may become mushy.
Cook Rice Properly: Brown rice can take longer to cook than white rice, so be patient. Simmer the rice on low heat with the lid on, and avoid lifting the lid too often, as this lets steam escape and can extend cooking time.
Sauté Vegetables Slowly: Cooking the onions, carrots, and mushrooms slowly over medium heat helps develop a deep, savory flavor. Letting the mushrooms release their moisture before adding other ingredients will prevent the dish from becoming watery.
Use Fresh Herbs: Fresh parsley adds a burst of flavor and color. If you’re using dried parsley instead, reduce the amount by half since dried herbs have a more concentrated flavor.
Adjust Seasoning to Taste: Everyone’s taste is different! Feel free to add more soy sauce or a pinch of salt at the end if you prefer a more seasoned dish. A squeeze of fresh lemon juice can also add a nice tangy touch.
For a Nut-Free Option: If you need a nut-free version, omit the almonds or replace them with sunflower seeds for a similar crunch.
Storage: This pilaf keeps well in the refrigerator for up to four days. It’s a great recipe for meal prepping, as the flavors meld and improve over time.

Variations and Substitutions

Add More Veggies: Feel free to incorporate other vegetables like bell peppers, zucchini, or peas to make the pilaf even more colorful and nutritious. Just add them when you add the carrots, adjusting cooking time if needed.
Make It Gluten-Free: This recipe is naturally gluten-free, but make sure to use a gluten-free soy sauce or tamari if you’re sensitive to gluten.
Use Different Nuts or Seeds: Instead of almonds, try adding cashews, pine nuts, or even pumpkin seeds for a unique twist. Each type of nut or seed will add its own flavor and texture.
Add Spices for Extra Flavor: For a Mediterranean-inspired pilaf, sprinkle in some cumin, coriander, or paprika while cooking the onions. These spices add warmth and depth that complements the other ingredients.
Switch the Chickpeas: If you’d like a different protein, try swapping the chickpeas for cooked lentils or black beans. Both options will keep the dish hearty and satisfying.
Make It Oil-Free: For an oil-free version, simply sauté the vegetables in a bit of vegetable broth or water instead of olive oil.
Rice Substitutions: If you’re out of brown rice, you can substitute with quinoa, farro, or even white rice. Keep in mind that the cooking times and water ratios will vary with different grains.

Storage and Reheating

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days. This pilaf holds up well and even gets more flavorful as it sits.
Freezer: For longer storage, place the pilaf in a freezer-safe container or a resealable bag and freeze for up to 3 months. Portioning it into individual servings can make it easier to reheat just what you need.
Reheating: To reheat, simply warm the pilaf in a skillet over medium heat, stirring occasionally, until heated through. You can add a splash of water or vegetable broth if it appears dry. Alternatively, you can microwave it in a microwave-safe container, stirring halfway through for even heating.
Refreshing the Flavor: Add a sprinkle of fresh parsley or a squeeze of lemon juice before serving to bring back the brightness of the original dish.

Frequently Asked Questions

Can I use white rice instead of brown rice for this recipe?

Yes, you can substitute white rice for brown rice in this pilaf. However, keep in mind that white rice cooks much faster, usually around 15-20 minutes, so you’ll need to adjust the cooking time accordingly.

Is this dish gluten-free?

Yes, this Vegan Brown Rice Pilaf is naturally gluten-free as long as you use a gluten-free soy sauce or tamari. Double-check ingredient labels to ensure there are no hidden sources of gluten if you have a sensitivity.

What’s the best way to add extra protein to this recipe?

Chickpeas and almonds already provide a good amount of protein, but you can increase it by adding more chickpeas, tossing in some cooked lentils, or topping the pilaf with toasted sunflower or pumpkin seeds for additional protein and crunch.

Can I make this dish without oil?

Absolutely! For an oil-free version, you can sauté the vegetables in vegetable broth or water instead of olive oil. Just be sure to add liquid as needed to prevent sticking and to help the vegetables soften.

How do I prevent the rice from getting mushy?

To avoid mushy rice, measure the water and rice accurately and cook on a low simmer without lifting the lid too often. Brown rice holds up well in this dish, and the extra cooking time helps keep the grains separate and chewy rather than mushy.

Can I serve this pilaf cold as a salad?

Yes, this pilaf can be enjoyed both hot and cold. It makes a tasty cold salad, perfect for packed lunches or picnics. If serving cold, try adding a drizzle of lemon or a bit more soy sauce before serving to refresh the flavors.

Other Easy Brown Rice Recipes

Crispy Vegan Fried Brown Rice: This crispy vegan fried brown rice is a flavorful, satisfying dish loaded with veggies and perfect for a quick weeknight meal.

Instant Pot Lentils with Brown Rice Recipe: Enjoy a hearty, protein-packed meal with this simple recipe for tender lentils and brown rice made in the Instant Pot.

Creamy Mushroom Brown Rice Pilaf Recipe: This creamy mushroom brown rice pilaf is an earthy, comforting side or main dish that’s easy to make and full of flavor.

Perfect Brown Rice in a Rice Cooker: Step-by-Step Guide: Learn how to make perfectly fluffy and delicious brown rice every time with this rice cooker guide.

Sweet Potato Chickpea Buddha Bowl with Brown Rice: This nourishing Buddha bowl combines sweet potatoes, chickpeas, spinach, and brown rice for a balanced vegan meal.

Zesty Cilantro Lime Rice in the Instant Pot (White or Brown): Add a pop of flavor to your meal with this quick and zesty Instant Pot cilantro lime rice, perfect with white or brown rice.

Easy Instant Pot Brown Rice Cooking Guide: Discover the easiest way to make perfect brown rice with this step-by-step Instant Pot cooking guide.

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