Vegan Arroz Cubana

Experience a plant-based twist on a classic dish with this vibrant Vegan Arroz Cubana! Featuring fragrant, golden turmeric-infused rice as its base, this recipe pairs smoky, savory lentil picadillo with sweet, caramelized fried plantains for a balance of bold flavors. Topped with a perfectly prepared vegan egg substitute and a sprinkle of fresh parsley, this meal is as visually appealing as it is delicious. Ready in just 50 minutes, it's a wholesome and satisfying dish that’s perfect for weeknight dinners or special occasions. Packed with protein, fiber, and mouthwatering spices like smoked paprika, this gluten-free alternative to traditional Cuban comfort food brings bold flavors to your table while staying completely vegan. Serve it hot for a soul-warming, flavor-packed experience everyone will love!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup long-grain white rice
• 0.5 teaspoon turmeric powder
• 2 cups water
• 4 tablespoons olive oil
• 2 medium ripe plantains
• 1 cup canned lentils
• 1 medium onion
• 2 cloves garlic cloves
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 servings vegan egg substitute
• 2 tablespoons parsley

Directions

Step 1

Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice, turmeric powder, and water. Bring to a boil, then lower the heat to simmer, cover, and cook for 15-20 minutes or until the rice is tender and water is absorbed.

Step 2

While the rice is cooking, prepare the plantains by peeling and slicing them diagonally into 1/2 inch slices.

Step 3

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Fry the plantains in batches until golden brown on both sides, about 3-4 minutes per side. Remove from the skillet and set aside.

Step 4

In the same skillet, heat the remaining 2 tablespoons of olive oil. Finely chop the onion and garlic cloves, then add them to the skillet. Sauté for 5 minutes until softened.

Step 5

Add the lentils to the skillet along with tomato paste, soy sauce, smoked paprika, salt, and black pepper. Stir well and cook for 5-7 minutes until heated through.

Step 6

Prepare the vegan egg substitute according to its package instructions.

Step 7

To assemble, serve a scoop of turmeric rice on each plate, alongside a portion of lentil picadillo and a few slices of fried plantains. Top with the prepared vegan egg substitute and garnish with chopped parsley.

Step 8

Serve hot and enjoy your Vegan Arroz Cubana!

Nutrition Facts

Serving size	(1795.8g)

Amount per serving	% Daily Value*
Calories	1934.0

Total Fat 79.9g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 4163.9mg	0%
Total Carbohydrate 279.2g	0%
Dietary Fiber 38.1g	0%
Total Sugars 75.8g
Protein 46.0g	0%

Vitamin D 0IU	0%
Calcium 229.3mg	0%
Iron 20.5mg	0%
Potassium 3948.3mg	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: 35.6%

Protein: 9.1%

Carbs: 55.3%