One Pot Veggie Rice
Nothing beats this comforting, colorful one pot veggie rice with smoked tofu and a flavor profile that really hits the spot. This meal tastes like it takes hours, except it cooks in less than 30 minutes.
One pot recipes are my favorite shortcut in cooking. Whether I am making a sheet pan meal, a dump and bake freezer meal, a casserole or a one pot wonder… If it means fewer dishes, I’m in!
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Why You’ll Love This Recipe
- Minimal cleanup is the biggest selling point for me right now, as a new mom. Actually, I’ve always loved recipes where everything cooks in a single pot – so simple!
- This recipe can be really versatile and Scrappy (low waste)! Use the veggies you have on hand, stop leftover produce from going to waste, and choose the rice from your kitchen cupboard.
- Another reason I love this one pot veggie rice is because it’s quick. Add your ingredients, and half an hour later you have a wholesome dinner!
- One pot wonder means that all the flavors meld together beautifully. In this meal, you get savory, earthy, smoky – with a hint of sweetness and acid to balance things out.
- Like all of my recipe, this one is plant-based. It’s also nut-free, gluten-free (so long as you use the right soy sauce and hoisin) and can be soy-free with an easy substitution.
Key Ingredients
- Rice (jasmine or regular white rice) is the starchy base that absorbs all the sauce.
- Smoked tofu is an excellent plant-based protein with a “meaty” texture and a smoky flavor.
- Frozen carrot and pea mix is a super convenient way to add veggies to your meals. Bonus for the fact it comes pre-chopped!
- Broccoli adds extra body to your one-pot rice dish, not to mention fiber.
- Hoisin, soy sauce, and sesame oil make up a savory sauce that ties the dish together.
Hack It!
- Use any long grain white rice. I recommend jasmine rice but you can also use basmati or whatever you have in your pantry.
- Use chickpeas instead of tofu for soy-free protein. It’s also budget-friendly!
- Add mushrooms, bell pepper, or snap peas for extra vegetables. Really, feel free to add any frozen or even canned veggies.
- If you’re gluten-free, use tamari and check the contents of your hoisin sauce to avoid wheat.
How to Make One Pot Veggie Rice
Step 1: Add the rice to a medium pot along with the water and all of the sauce ingredients. Stir well to combine.
Step 2: Layer the frozen carrot and pea mix, red onion, broccoli, and cubed smoked tofu directly on top of the rice mixture. Do not stir at this point. Keeping everything layered helps the rice cook properly underneath.
Step 3: Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and cook as you normally would, about 15-18 minutes, or until the liquid is absorbed and the rice is tender.
Step 4: Remove from the heat and let sit, covered, for 5 minutes. Then uncover and gently fold everything together until evenly combined. Taste and adjust with additional hoisin or rice vinegar as needed. Serve with chopped green onion, as desired.
Frequently Asked Questions
Absolutely. Clear out your fridge and freezer, or used canned veggies you have on hand. Make sure to layer the veggies on top as instructed.
The reason I used it for this recipe is because it already has lots of flavor. You can definitely use plain extra firm tofu or a different flavor tofu. Adjust the seasonings if you need to at the end.
Refrigerate in an airtight container to stop the rice from drying out. Eat within 3 days or freeze in seperate servings.
More Plant-Based One Pot Wonders
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The Recipe: One Pot Veggie Rice
Ingredients
- 1 cup jasmine rice, or white rice, dry
- 1 cup water
- 1 cup carrots and peas mix
- ½ cup broccoli florets, chopped small
- ½ red onion, diced
- 375 grams smoked tofu, one large block, cut into cubes
For the sauce
- ¼ cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp garlic, minced
- 1 tbsp sesame oil
- 1 tsp rice vinegar
To serve
- green onion, chopped
Equipment
Instructions
- Add the rice to a medium pot along with the water and all of the sauce ingredients. Stir well to combine.
- Layer the frozen carrot and pea mix, red onion, broccoli, and cubed smoked tofu directly on top of the rice mixture. Do not stir at this point. Keeping everything layered helps the rice cook properly underneath.
- Bring the pot to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover with a lid, and cook as you normally would rice, about 15 to 18 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from the heat and let sit, covered, for 5 minutes. Then uncover and gently fold everything together until evenly combined.
- Taste and adjust with additional hoisin or rice vinegar as needed. Serve with chopped green onion, as desired.
Notes
- Use any long grain white rice. I recommend jasmine rice but you can also use basmati or whatever you have in your pantry.
- Use chickpeas instead of tofu for soy-free protein. It’s also budget-friendly!
- Add mushrooms, bell pepper, or snap peas for extra vegetables. Really, feel free to add any frozen or even canned veggies.
- If you’re gluten-free, use tamari and check the contents of your hoisin sauce to avoid wheat.