Vegan Arroz Caldo

Delight in a comforting bowl of Vegan Arroz Caldo, a plant-based twist on the traditional Filipino rice porridge that's brimming with aromatic flavors and creamy goodness. This hearty recipe swaps the usual chicken broth for flavorful vegetable broth and adds a nutritious boost with tender chickpeas. Infused with fresh ginger, garlic, and a dash of turmeric, it boasts a vibrant golden hue and a deeply savory profile. A squeeze of lemon juice brightens every spoonful, while a topping of toasted garlic and green onions adds crunch and a burst of flavor. Easy to make in under an hour, this warm and soulful dish is perfect for a cozy dinner or a nourishing meal prep option. Keywords: Vegan Arroz Caldo, Filipino rice porridge, plant-based recipes, hearty vegan soup, comforting vegan meal.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup jasmine rice
• 6 cups vegetable broth
• 2 tablespoons ginger
• 4 units garlic cloves
• 1 medium onion
• 1 medium carrot
• 1 cup chickpeas (canned)
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 3 stalks green onions
• 2 tablespoons toasted garlic
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon sesame oil

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Set aside.

Step 2

Peel and finely mince the ginger and garlic cloves. Dice the onion and carrot into small pieces.

Step 3

Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté until fragrant, about 1-2 minutes.

Step 4

Add the diced onion and carrot to the pot. Continue to sauté until the onion becomes translucent and the carrot has softened, roughly 5 minutes.

Step 5

Stir in the rinsed jasmine rice and toss to coat the grains with the aromatic mixture in the pot.

Step 6

Pour in the vegetable broth and add the ground turmeric, soy sauce, salt, and black pepper. Stir the mixture well to combine.

Step 7

Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 25 minutes. Stir occasionally to prevent the rice from sticking to the bottom.

Step 8

After 25 minutes, add the canned chickpeas (drained and rinsed) and adjust the salt to taste if needed. Allow the mixture to simmer for an additional 15 minutes until the rice is soft and the consistency is creamy.

Step 9

Adjust the seasoning with more soy sauce, pepper, or lemon juice as desired.

Step 10

Finely chop the green onions for garnish.

Step 11

Serve the Vegan Arroz Caldo hot, garnished with chopped green onions and sprinkled with toasted garlic for an added nutty flavor.

Nutrition Facts

Serving size	(2217.0g)

Amount per serving	% Daily Value*
Calories	1540.6

Total Fat 34.2g	0%
Saturated Fat 5.4g	0%
Polyunsaturated Fat 10.2g
Cholesterol 0mg	0%
Sodium 6351.3mg	0%
Total Carbohydrate 258.5g	0%
Dietary Fiber 43.9g	0%
Total Sugars 44.0g
Protein 61.8g	0%

Vitamin D 0IU	0%
Calcium 478.5mg	0%
Iron 18.9mg	0%
Potassium 4234.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.4%

Protein: 15.6%

Carbs: 65.1%