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.
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Recipe Information
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
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Set aside.
Peel and finely mince the ginger and garlic cloves. Dice the onion and carrot into small pieces.
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.
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.
Stir in the rinsed jasmine rice and toss to coat the grains with the aromatic mixture in the pot.
Pour in the vegetable broth and add the ground turmeric, soy sauce, salt, and black pepper. Stir the mixture well to combine.
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.
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.
Adjust the seasoning with more soy sauce, pepper, or lemon juice as desired.
Finely chop the green onions for garnish.
Serve the Vegan Arroz Caldo hot, garnished with chopped green onions and sprinkled with toasted garlic for an added nutty flavor.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6351 mg | 276% | |
| Total Carbohydrate | 258.5 g | 94% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 44.0 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 478 mg | 37% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4234 mg | 90% | |
*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.
