Vegan Dirty Rice
Updated February 24, 2026
- Ready In
- 50 min
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Ingredients
2 tablespoons grapeseed oil or avocado oil
1 yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
Sea salt
4 garlic cloves, minced
3 scallions, chopped
10 ounces mushrooms, minced
½ pound vegan ground meat
1 cup vegetable broth
½ teaspoon dried thyme
2 teaspoons porcini mushroom powder (optional)
2 tablespoons Creole seasoning, store bought or homemade, plus more to taste
1 bay leaf
5 cups cooked white rice
2 tablespoons soy sauce, plus more to taste
¼ cup chopped fresh parsley
Hot sauce, for serving
Nutritional analysis per serving (6 servings)
56 grams carbs; 358 calories; 2 grams monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 4 grams fiber; 829 milligrams sodium; 15 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large skillet, warm the oil over medium heat. Add the onion, bell pepper, celery and a pinch of salt and cook, stirring frequently, until the vegetables begin to soften, about 3 minutes. Add the garlic and scallions and continue to cook until the onion is translucent, about 3 minutes more.
- Step 2
Add the mushrooms and cook, stirring frequently, until tender, 5 to 8 minutes. Add the vegan meat, broth, thyme, porcini powder (if using), Creole seasoning and bay leaf. Stir well and cook until the vegan meat begins to brown, about 2 minutes. (Depending on the type of vegan meat you are using, you may need to cook it a little longer.) Stir in the cooked rice and soy sauce and cook for 5 minutes, stirring occasionally, making sure all of the rice is coated. Season to taste with more soy sauce or Creole seasoning.
- Step 3
Remove from the heat. Garnish with the fresh parsley and serve with hot sauce.
Private Notes
Comments
Has anyone considered adding some beans to this instead of non-meat “meat”? Why not?
For unpocessed ground beef substitute: take high protein (dense} Trader Joe's tofu, slice as much as you want to use in 1" wide slabs, place in iron skillet, use potato masher to smash to ground beef consistency, add olive oil, douse and blend with soy sauce, put in oven at 425 F for 10 min., use spatula to redistribute, finish cooking when tofu takes on crunchy consistency, about another 10 minutes.
@Lynde same……. I’m not a fan of non-meat “meat”. I’d rather leave it out entirely or make the dish with meat. This recipe intrigued me until I saw vegan meat. Would removing it make any real difference?
I grated half a block of tofu into it, and it disappeared (a good thing!).
We skipped meat altogether, but this time we added chicken thighs. Sorry vegans! It was DELICIOUS!
I just made this for dinner and it is really good. My husband spent years in NOLA and is picky about Creole food. This passed the hubby test. I used Abbot's chorizo and Phillip's porcini mushrooms, Delicious.