Veggie Pilaf with Vegan Sausages
Basmati rice, seasonal vegetables, and sliced plant-based sausages cook together in one pan, seasoned with herbs and warm spices common to Mediterranean and Middle Eastern rice dishes. The sausage adds a savory, smoky note while the vegetables keep the dish colorful and filling. From prep to table, expect about 45 minutes.
Equipment
- Large sauté pan or Dutch oven
- Sharp knife
- Cutting board
- Measuring cups and spoons
Ingredients
For the Pilaf:
- 2 tablespoons extra virgin olive oil choose a fruity, cold-pressed variety
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup carrot peeled and diced small
- 1 cup zucchini diced
- 1.5 cups basmati rice rinsed and soaked for 15 minutes
- 2.5 cups vegetable broth preferably low-sodium
- 1 teaspoon ground cumin
- ½ teaspoon paprika preferably smoked
- 1 teaspoon salt to taste
- ¼ teaspoon black pepper
For Serving:
- 4 links vegan sausages your favorite variety, cut into thick slices
- 1 tablespoon olive oil for searing sausages
- 2 tablespoons fresh parsley chopped, for garnish
Instructions
- Heat 2 tablespoons olive oil in a large sauté pan or Dutch oven over medium heat (about 350°F or 175°C). Add chopped onions and sauté for 5–7 minutes, stirring occasionally, until softened and lightly golden.
- Add minced garlic and cook for an additional minute until fragrant.
- Stir in the diced carrots and zucchini. Sauté for 4–5 minutes until they begin to soften. Season with cumin, smoked paprika, salt, and pepper.
- Add the rinsed and drained basmati rice to the pan. Stir well to toast the rice gently for 1–2 minutes, allowing it to absorb the spices and slightly nutty aroma.
- Pour in the vegetable broth. Bring to a rolling boil, then reduce the heat to low (around 180°F or 82°C), cover with a tight-fitting lid, and simmer for 20 minutes, or until the rice is tender and liquid is absorbed.
- While the rice cooks, heat 1 tablespoon olive oil in a non-stick skillet over medium-high heat. Add the sliced vegan sausages and sear for 3–4 minutes per side until browned and slightly crisp.
- Once the rice is fully cooked, gently fluff it with a fork. Taste and adjust seasoning if desired.
- Plate a generous scoop of pilaf in each dish, topping with seared vegan sausage slices and a sprinkle of fresh parsley.
Notes
- For a bolder flavor profile, add a pinch of saffron steeped in 2 tablespoons warm broth before the simmering step.
- This dish also accepts frozen peas, roasted red pepper strips, or a handful of toasted slivered almonds as enhancements.
Nutrition
Calories: 394kcalCarbohydrates: 65gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 620mgPotassium: 341mgFiber: 4gSugar: 4gVitamin A: 5707IUVitamin C: 13mgCalcium: 54mgIron: 2mg
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