Vegan Jollof Rice
Servings: 10 servings
Calories: 263kcal
Vegan Jollof Rice is an easy-to-make seasoned, tomato based, rice dish that can be eaten for any meal of the day.
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Equipment
- 1 stock pot
- 1 cutting board
- 1 chopping knife
- 1 blender
- 1 cooking spoon
Ingredients
Produce
- 1 red bell pepper
- 5 plum tomatoes
- 4-5 garlic cloves peeled
- 1 yellow onion chopped
- 1 red onion peeled & cut in half
- 2 scotch bonnet peppers (optional) substitute: habaneros
Pantry Ingredients
- 4 cups parboiled rice substitute: long grain
- 3 bay leaves
- 1 teaspoon Jamaican curry powder
- 1 tablespoon vegetable bouillon seasoning
- 1½ teaspoons dried thyme
- 1½ teaspoons nutmeg
- 3 ounces tomato paste
- 2 cups vegetable broth
- 2 tablespoons olive oil substitute: avocado oil
Instructions
Sauce Prep
- Preheat oven to 425° F.
- Place tomatoes, red bell peppers, and red onions on a baking tray with cooking spray.
- After 35-40 minutes, remove tray from the oven and set aside.
- Place roasted veggies in a blender with scotch bonnets and garlic cloves. Blend until smooth and set aside.
Jollof Rice Prep
- In a stock pot, heat 2 tablespoons of olive oil. Add chopped yellow onion.
- After one minute, add curry powder, thyme, nutmeg, bouillon, and mix together.
- Next, add puree mixture to the pot along with 3 bay leaves. Put the heat on low/medium and let it cook for 10 minutes.
- Add washed rice and 5 cups of water. Mix everything together. Taste and adjust salt or pepper if needed.
- Place foil before covering with the lid. Make sure the stove is on the lowest setting.
- After 30 minutes, check and adjust water until rice is cooked.
- Enjoy!
Nutrition
Calories: 263kcal | Carbohydrates: 52g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 0.02mg | Sodium: 382mg | Potassium: 322mg | Fiber: 2g | Sugar: 4g | Vitamin A: 957IU | Vitamin C: 36mg | Calcium: 36mg | Iron: 1mg