Dirty Rice Recipe – Southern Queen of Vegan Cuisine 2/328

Dirty Rice Recipe – Southern Queen of Vegan Cuisine 2/328

Today we will be making the Dirty Rice Recipe from Paula Deen’s Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.

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Day 2 Recipe 2 Southern Queen of Vegan Cuisine:

I ate dirty rice a couple times in my life, but not enough to get all mushy and nostalgic about it. My ethnicity celebrating side of the family is from Florida/Carribeans, so we eat Pigeon Peas and Rice. Dirty rice is more of a New Orleans thing. Popeyes and Bojangles sells it, which is the only way I have had it. I am sure it is better and less salty homemade. Though, Paula Deen seems to like hers with a lot of butter.

Most exciting of all, to me and probably no one else, is that this recipe cost me little to nothing to make. I already had a head of cauliflower and bell peppers. Of course, I had brown rice on hand, but the walnuts I did have to buy. I never paid attention to how much nuts cost until I switched them from occasional snack to staple. Overall though, still not that costly to make and choked full of vegetables.

This recipe did take some time to cook, with the baking and brown rice. Whenever something takes a long time to cook, it usually means that it is going to be good. And, it was.

Vegan Dirty Rice Recipe
Attribution: One Green Planet – Meaty Veg-Based Ground Meat

How to Make Soy-Free Meat Crumbles [Vegan]

Ingredients:

1 medium head of cauliflower (just the florets)
2 cups raw walnuts
6 tablespoons vegetable broth
2 tablespoons soy sauce
2 teaspoons of garlic powder
2 teaspoons liquid smoke
1/2 teaspoon salt
3 cups water
1 cup brown rice
2 bell peppers, chopped (color choice is yours)
1 medium onion
1/2 teaspoon cayenne pepper

Directions:

Preheat the oven to 350 degrees and cover a baking sheet with parchment paper.

Chop cauliflower into crumbles.

Place the cauliflower into a large bowl and stir in walnuts, 3 tablespoons vegetable broth, soy sauce, garlic powder, liquid smoke, and salt. Stir until you can no longer find unseasoned white clumps of cauliflower.

Spread the mixture onto the baking sheet in an even layer.

Bake for 45 minutes to 1 hour, returning every 15 minutes to stir and redistribute.

The ground beef is done baking when it is dry, browned, and forms separate clusters.

Bring water to a boil in a pot over high heat.

Stir in the brown rice.

Cover and reduce the heat to a simmer.

Allow to cook for 50 minutes to an hour. When all the water is absorbed the rice is done.

To a large, deep skillet, add in 3 tablespoons of vegetable broth and chopped bell peppers. Sauté for 3 minutes at medium heat.

Add in onion and continue to sauté until the vegetables are tender.

Remove the skillet from heat and mix in vegan ground beef/ cauliflower mixture.

Sprinkle on cayenne pepper, then use a fork to stir in brown rice.

Serve to your awaiting fans, even if it is just you. Plate it up like a top chef would, it’ll taste better.

About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.

About The Sweetest Vegan: I’m just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.