Vegan West African Jollof Rice

Bursting with bold flavors and vibrant colors, this Vegan West African Jollof Rice is a plant-based twist on a beloved classic. Simmered in a rich, savory tomato and pepper sauce, this one-pot dish combines fluffy long-grain rice with aromatic spices like smoked paprika, thyme, and curry powder for a truly unforgettable taste. Packed with wholesome veggies like diced carrots and peas, it’s as nutritious as it is delicious. Easy to make and naturally gluten-free, this recipe is perfect for weeknight dinners or festive occasions. Garnish with fresh cilantro for a fragrant finish and pair with your favorite side dishes to bring the authentic taste of West Africa to your table. Whether you’re new to Jollof rice or a seasoned fan, this vegan version is sure to become a household favorite!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 cups long-grain white rice
• 3 tablespoons vegetable oil
• 1 large red onion
• 1 large red bell pepper
• 4 large roma tomatoes
• 2 tablespoons tomato paste
• 4 pieces garlic cloves
• 1 inch piece ginger
• 1 whole scotch bonnet pepper (optional for heat)
• 4 cups vegetable broth
• 1 teaspoon thyme (dried or fresh)
• 2 pieces bay leaves
• 1.5 teaspoons smoked paprika
• 1 teaspoon curry powder
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup frozen peas
• 1 medium carrot (finely diced)
• 2 tablespoons fresh cilantro (optional for garnish)

Directions

Step 1

Rinse the rice under cold water until the water runs clear to remove excess starch, then set aside to drain.

Step 2

In a blender, combine the red bell pepper, roma tomatoes, garlic cloves, ginger, and scotch bonnet pepper (if using) with 1/3 cup of vegetable broth. Blend until smooth and set aside.

Step 3

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Dice the red onion and add it to the pot. Sauté for about 5 minutes until soft and translucent.

Step 4

Stir in the tomato paste and cook for another 3 minutes, allowing the paste to deepen in color. Add the blended tomato mixture and cook for 10–12 minutes, stirring frequently, until the mixture thickens and reduces slightly.

Step 5

Add the dried thyme, smoked paprika, curry powder, sea salt, and black pepper to the pot, stirring to combine. Let the spices toast for 1 minute.

Step 6

Pour in the vegetable broth and mix well. Add the drained rice, bay leaves, diced carrot, and frozen peas. Stir everything together to ensure the rice is evenly coated with the sauce.

Step 7

Reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook for 25–30 minutes. Stir occasionally to prevent sticking, but not too frequently as it may break the rice.

Step 8

Once the rice is tender and the liquid is fully absorbed, remove from heat. Discard the bay leaves and fluff the rice with a fork.

Step 9

Serve warm and garnish with chopped fresh cilantro if desired. Enjoy your Vegan West African Jollof Rice!

Nutrition Facts

Serving size	(2473.5g)

Amount per serving	% Daily Value*
Calories	1629.1

Total Fat 51.9g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 28.1g
Cholesterol 0mg	0%
Sodium 5358.9mg	0%
Total Carbohydrate 256.9g	0%
Dietary Fiber 38.0g	0%
Total Sugars 54.7g
Protein 46.6g	0%

Vitamin D 0IU	0%
Calcium 384.5mg	0%
Iron 18.4mg	0%
Potassium 4691.3mg	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: 27.8%

Protein: 11.1%

Carbs: 61.1%