Vegan Dirty Rice
Updated February 24, 2026
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 50 min
- Rating
- Comments
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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
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.
Has anyone considered adding some beans to this instead of non-meat “meat”? Why not?
@Lynde Instead of no-meat meat, I’m going to use Nisha Vora‘s recipe for grated super firm tofu. It has over 3000 5-star ratings and is available on the NYT Cooking app under the title of “ I Can’t Believe It’s Not Chicken (Grated Super Savory Tofu).” It’s a game changer and I think it’s gonna be stunning in this recipe. Plus, there’s something very appealing about merging the recipes of two talented vegan recipe developers!
Delicious and freezes well. I used Smoky Bacon Tempeh instead of the vegan meat--the smoky part adds to the flavor.
I’m going to try this with TVP crumbles as the meat alternative! You can rehydrate them in water and add some optional flavouring to the water (soy sauce, tomato puree, Worcestershire sauce, etc.) to achieve the desired umami effect. I use approx 7/8 cups of water for 1 cup of TVP.
This was absolutely delicious. I made it exactly as written. My one recommendation to others is to check the salt level before you add the full amount of soy sauce at the end. Creole seasonings have different salt levels, and you may end up with a too salty dish if you just blindly add too much soy sauce.