Vegan Savory Pumpkin Rice

Elevate your plant-based meal repertoire with this comforting and flavorful Vegan Savory Pumpkin Rice. Featuring nutty brown rice enveloped in a velvety sauce made from creamy pumpkin puree, coconut milk, and a touch of smoky paprika, this dish brings together the perfect balance of wholesome ingredients and bold, autumn-inspired flavors. Aromatics like sautéed onion and garlic add depth, while a hint of sage and nutritional yeast enhance the umami richness. Ready in just 45 minutes, this hearty dish is as easy to make as it is satisfying, making it perfect for cozy weeknight dinners or shared holiday feasts. Garnish with fresh parsley for an added pop of color and enjoy this creamy, dairy-free delight that will leave everyone asking for seconds!

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup brown rice
• 2 cups water
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 cup pumpkin puree
• 1 cup coconut milk
• 1 cup vegetable broth
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground sage
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon sea salt
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Rinse the brown rice under cold water until the water runs clear. This helps remove excess starch for fluffier rice.

Step 2

In a medium saucepan, combine the rinsed brown rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low and cover. Let it simmer for about 30-35 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, to steam for another 5 minutes.

Step 3

While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and garlic, and sauté until the onion becomes translucent and the garlic is fragrant, about 3-4 minutes.

Step 4

Stir in the pumpkin puree and coconut milk, combining well. Then add the vegetable broth, nutritional yeast, soy sauce, smoked paprika, ground sage, black pepper, and sea salt. Mix until well combined and bring to a gentle simmer.

Step 5

Allow the mixture to simmer for about 5-7 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

Step 6

Once the rice is cooked and has rested, fluff it with a fork and add it to the skillet with the pumpkin mixture. Stir thoroughly to coat the rice with the sauce, ensuring it is evenly distributed.

Step 7

Taste and adjust seasoning if necessary, adding more salt or pepper to preference.

Step 8

Serve warm, garnished with freshly chopped parsley if desired.

Nutrition Facts

Serving size	(1585.9g)

Amount per serving	% Daily Value*
Calories	906.2

Total Fat 39.8g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 4.9mg	0%
Sodium 2415.3mg	0%
Total Carbohydrate 121.7g	0%
Dietary Fiber 19.0g	0%
Total Sugars 34.1g
Protein 22.0g	0%

Vitamin D 0IU	0%
Calcium 235.6mg	0%
Iron 8.5mg	0%
Potassium 1805.3mg	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: 38.4%

Protein: 9.4%

Carbs: 52.2%