Try this vegan mushroom rice with tender mushrooms and savory flavor. An easy one-pot plant-based side dish.
🧾 Ingredients
- 1 tbsp olive oil or vegan butter
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced (cremini or button)
- 1 cup long-grain rice (white or brown)
- 2 cups vegetable broth
- 1 tbsp soy sauce or tamari
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- Fresh parsley for garnish
👩🍳 Instructions
1️⃣ First, heat olive oil in a saucepan over medium heat.
2️⃣ Next, add the onion and cook for 3 minutes until soft.
3️⃣ Then, add garlic and mushrooms. Sauté for 5 minutes until golden.
4️⃣ After that, stir in the rice, soy sauce, thyme, and pepper.
5️⃣ Next, pour in the vegetable broth and bring to a boil.
6️⃣ Reduce heat, cover, and simmer for 15–20 minutes.
7️⃣ Finally, fluff the rice with a fork and garnish with parsley.
💡 Tips & Variations
- For extra flavor, use mushroom broth instead of vegetable broth.
- Alternatively, add spinach or peas at the end.
- For creaminess, stir in coconut milk or vegan cream.
- For protein, add chickpeas or lentils.
- Additionally, use brown rice and increase cooking time.
🌟 Benefits of Vegan Mushroom Rice
First, mushrooms provide antioxidants and minerals.
Additionally, rice offers steady energy.
Moreover, this dish is naturally dairy-free.
Furthermore, it’s easy to digest and filling.
In addition, it supports plant-based eating.
Finally, it works well as a meal or side dish.
📊 Nutrition Facts (Per Serving – Approximate)
- Calories: 240
- Protein: 6g
- Carbohydrates: 42g
- Fiber: 3g
- Fat: 5g
- Saturated Fat: 1g
- Sugar: 3g
- Sodium: 420mg
🧒 Kid-Friendly Version
For kids, finely chop the mushrooms. Reduce garlic slightly. Serve with peas or corn. You can also shape the rice into fun molds.
