Vegan Arroz Imperial
Transform your dinner table with a savory and satisfying Vegan Arroz Imperial, a plant-based twist on the Cuban classic! This dish layers aromatic turmeric-infused rice, a medley of vibrant vegetables, and hearty vegan chicken strips, all brought together with a creamy, umami-packed vegan mayonnaise sauce. Flavored with spices like cumin and turmeric, and topped with tangy green olives and fresh cilantro, this comforting casserole is a stunning centerpiece for vegan feasts or weeknight dinners. Ready in just an hour, it combines wholesome ingredients like peas, carrots, and nutritional yeast for a flavorful and protein-rich dish that’s both nourishing and indulgent. Perfect for those craving Cuban-inspired flavors with a plant-based flair!
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Ingredients
- 2 cups long-grain white rice
- 4 cups vegetable broth
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 medium red bell pepper
- 1 cup frozen peas
- 2 medium carrots
- 8 ounces vegan chicken strips
- 3 tablespoons nutritional yeast
- 1 cup vegan mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup pitted green olives
- 0.25 cup fresh cilantro
Directions
Step 1
In a medium saucepan, bring 4 cups of vegetable broth to a boil. Add 2 cups of long-grain white rice, 1 teaspoon of turmeric powder, and 1 teaspoon of ground cumin. Stir to combine, cover, and reduce the heat to low. Cook for 15-20 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and set aside.
Step 2
While the rice is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Dice 1 medium onion and mince 3 garlic cloves, then add them to the skillet. Cook until the onion is translucent, about 5 minutes.
Step 3
Add 1 medium diced red bell pepper, 2 grated medium carrots, and 1 cup of frozen peas to the skillet. Sauté for another 5 minutes until the vegetables are tender.
Step 4
Push the vegetables to the side of the skillet, add the remaining 1 tablespoon of olive oil, and then add 8 ounces of vegan chicken strips. Cook until the strips are golden brown and heated through, about 5-7 minutes. Mix everything together and remove from heat.
Step 5
In a small bowl, combine 1 cup of vegan mayonnaise, 3 tablespoons of nutritional yeast, 1 tablespoon of lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir until well blended.
Step 6
Preheat your oven to 350°F (175°C). In a 9x13-inch baking dish, spread half of the cooked rice evenly across the bottom.
Step 7
Layer the vegetable and 'chicken' mixture over the rice, then cover with the remaining rice.
Step 8
Spread the vegan mayonnaise sauce evenly over the top layer of rice. Cover the dish with aluminum foil and bake for 20 minutes.
Step 9
Remove the foil and bake for an additional 10 minutes, or until the top is slightly golden.
Step 10
Top with 0.5 cup of sliced pitted green olives and garnish with 0.25 cup of chopped fresh cilantro before serving. Enjoy your Vegan Arroz Imperial!
Nutrition Facts
| Serving size | (2513.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2712.9 |
| Total Fat 123.9g | 0% |
| Saturated Fat 19.9g | 0% |
| Polyunsaturated Fat 30.8g | |
| Cholesterol 54mg | 0% |
| Sodium 7563.1mg | 0% |
| Total Carbohydrate 314.7g | 0% |
| Dietary Fiber 47.5g | 0% |
| Total Sugars 57.1g | |
| Protein 97.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 459.2mg | 0% |
| Iron 24.5mg | 0% |
| Potassium 4343.7mg | 0% |
Source of Calories