50+ Delicious Friday Dairy-Free Rice Cooker Recipes for Every Taste

Are you looking to simplify your weekly meal planning while sticking to a dairy-free lifestyle? Look no further than your trusty rice cooker!

With its convenience and versatility, a rice cooker can be your secret weapon for creating delicious, dairy-free meals that are as nutritious as they are satisfying.

Whether you’re in the mood for savory stews, creamy risottos, or hearty chili, there’s a recipe out there for every craving.

In this blog post, we’ve curated a collection of 50+ Friday dairy-free rice cooker recipes that will help you prepare easy and flavorful meals without the hassle.

These recipes are perfect for busy families, solo cooks, or anyone looking to enjoy a warm, comforting dinner with minimal effort.

So, grab your rice cooker and let’s dive into the world of quick and dairy-free meals!

50+ Delicious Friday Dairy-Free Rice Cooker Recipes for Every Taste

With these 50+ Friday dairy-free rice cooker recipes, you can elevate your meals while keeping things simple and nutritious.

Whether you’re cooking for yourself, your family, or hosting a dinner, the rice cooker proves to be a versatile tool that makes preparing dairy-free meals a breeze.

From filling soups and stews to flavorful grains and veggie-packed dishes, these recipes provide endless options for a quick, healthy, and comforting meal.

So, next Friday (or any day of the week), skip the takeout and give your rice cooker a go—your taste buds (and your schedule) will thank you!

Dairy-Free Rice Cooker Vegetable Paella

This vibrant and hearty vegetable paella is made in a rice cooker, offering an easy and fuss-free way to enjoy a traditional Spanish dish without any dairy. Packed with fresh vegetables, a blend of spices, and a hint of saffron, this dish is perfect for a weeknight dinner or a weekend gathering. The rice cooker simplifies the process, ensuring the rice is perfectly cooked while the vegetables absorb all the wonderful flavors.

Ingredients:

• 1 ½ cups long-grain rice
• 3 cups vegetable broth (low-sodium)
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup peas (frozen or fresh)
• 2 medium tomatoes, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• ½ teaspoon saffron threads
• ½ teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Rinse the rice under cold water until the water runs clear. Drain well.
2. Set your rice cooker to the “Cook” setting and add olive oil. Once heated, sauté the onion, bell pepper, zucchini, and garlic for 4-5 minutes until softened.
3. Stir in the diced tomatoes, peas, paprika, turmeric, saffron, salt, and pepper. Continue to sauté for another 2 minutes.
4. Add the rinsed rice and vegetable broth into the rice cooker. Stir everything together to combine.
5. Close the rice cooker lid and set it to cook on the regular setting. Allow it to cook for about 25-30 minutes or until the rice is tender and the liquid is absorbed.
6. Once cooked, let it sit for 5 minutes before opening the lid. Fluff the rice with a fork, garnish with fresh parsley, and serve.

This dairy-free vegetable paella offers a rich and satisfying meal with vibrant colors and layers of flavor. The rice cooker simplifies the cooking process, allowing the spices and vegetables to infuse the rice without the need for constant attention. Ideal for vegan or dairy-free diets, this dish is versatile and can easily be customized with your favorite vegetables or protein additions. The result is a beautifully aromatic and nutritious meal that can be enjoyed by everyone.

Dairy-Free Rice Cooker Lentil Curry

This hearty and nutritious lentil curry is a perfect meal for a cozy evening. The rice cooker does all the work, cooking lentils to perfection while infusing them with rich, aromatic spices and coconut milk. This dairy-free recipe is naturally vegan, packed with protein and fiber, and is an excellent option for anyone following a dairy-free or plant-based diet. It’s a filling dish that can be served with rice, quinoa, or flatbread.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 3 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup diced tomatoes (fresh or canned)
• Fresh cilantro for garnish (optional)

Instructions:

1. In the rice cooker, set it to the “Cook” setting and heat the olive oil. Add the chopped onion, garlic, and ginger, sautéing for about 3 minutes until softened and fragrant.
2. Add the turmeric, cumin, coriander, and garam masala to the cooker, and cook for another minute to release the spices’ aroma.
3. Stir in the lentils, diced tomatoes, vegetable broth, and coconut milk. Season with salt and pepper, and give everything a good stir.
4. Close the rice cooker and set it to cook on the regular setting. Let it cook for 30-35 minutes or until the lentils are tender and the curry has thickened to your desired consistency.
5. Once done, stir well and garnish with fresh cilantro before serving.

This dairy-free lentil curry is a filling, comforting dish that’s perfect for a busy weekday or a leisurely weekend dinner. The coconut milk gives the curry a creamy richness without any dairy, while the combination of spices creates a deep, savory flavor profile. The rice cooker simplifies the process, allowing the lentils to cook perfectly without much attention. Serve it over rice or with naan for a complete and satisfying meal that’s naturally vegan and high in protein.

Dairy-Free Rice Cooker Apple Cinnamon Oatmeal

Start your day with a warm, comforting bowl of dairy-free apple cinnamon oatmeal made right in the rice cooker. This hearty breakfast option is full of fiber, antioxidants, and warm spices, making it a nourishing way to fuel your morning. The rice cooker helps make the oatmeal creamy and perfectly cooked, while the apples add natural sweetness and a hint of fall flavor. This dish is easy to prepare and customizable, with a variety of toppings to suit your taste.

Ingredients:

• 1 cup steel-cut oats
• 3 cups water or almond milk (or any dairy-free milk)
• 2 medium apples, peeled, cored, and diced
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup (optional)
• Pinch of salt
• Chopped nuts or dried fruit for topping (optional)

Instructions:

1. Add the steel-cut oats, water (or almond milk), diced apples, cinnamon, nutmeg, and salt into the rice cooker.
2. Set the rice cooker to the “Cook” setting and let it cook for about 25-30 minutes, stirring halfway through if necessary.
3. Once the oats are tender and the liquid is absorbed, stir in maple syrup if using for added sweetness.
4. Let the oatmeal sit for 5 minutes before serving. Top with your favorite toppings, such as nuts, dried fruits, or a sprinkle of extra cinnamon.

This dairy-free apple cinnamon oatmeal is the perfect way to start your day with warmth and comfort. The rice cooker makes it incredibly easy to prepare, allowing you to enjoy a creamy, flavorful oatmeal without needing to stand over the stove. The natural sweetness from the apples and the warm spices create a cozy, satisfying meal that’s perfect for chilly mornings. Customize it with your favorite toppings, and you’ve got a nutritious breakfast that’s both filling and dairy-free.

Dairy-Free Rice Cooker Chickpea Stew

This hearty, flavorful chickpea stew is a filling meal made effortlessly in a rice cooker. Packed with protein-rich chickpeas, fresh vegetables, and warming spices, it’s a comforting and nutritious dish perfect for a dairy-free diet. The rice cooker does all the work, allowing the ingredients to simmer together and absorb the delicious spices, creating a stew that’s rich in flavor and perfect for any meal of the day.

Ingredients:

• 2 cups dried chickpeas, soaked overnight and drained
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Set your rice cooker to the “Cook” setting and heat the olive oil. Add the chopped onion, carrots, celery, and garlic. Sauté for 5-7 minutes until softened.
2. Stir in the cumin, turmeric, paprika, and bay leaf, cooking for another minute to release the spices’ aromas.
3. Add the soaked chickpeas, vegetable broth, and diced tomatoes to the rice cooker. Season with salt and pepper to taste.
4. Close the rice cooker and set it to cook. Allow it to cook for about 45-50 minutes or until the chickpeas are tender and the stew has thickened to your liking.
5. Once done, stir well and garnish with fresh parsley. Serve hot with your favorite bread or over rice.

This dairy-free chickpea stew is a warm, nourishing dish that’s full of protein and flavor. The rice cooker takes the hassle out of cooking, allowing all the ingredients to come together with minimal effort. The combination of spices gives the stew a rich depth of flavor, while the chickpeas and vegetables make it a hearty, satisfying meal. This stew is perfect for a cold day or as a meal prep option for the week ahead.

Dairy-Free Rice Cooker Sweet Potato and Black Bean Chili

This sweet potato and black bean chili is a flavorful, filling dish made easily in a rice cooker. With tender chunks of sweet potato, hearty black beans, and a zesty blend of spices, this chili is the perfect comfort food for chilly evenings. It’s naturally dairy-free, vegan, and packed with nutrients. The rice cooker ensures that the sweet potatoes cook perfectly while absorbing all the wonderful flavors, creating a dish that’s both satisfying and healthy.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 3 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions:

1. Set the rice cooker to the “Cook” setting and add a small amount of oil. Sauté the onion and garlic for 5 minutes until softened.
2. Stir in the chili powder, cumin, paprika, and cayenne pepper (if using), and cook for an additional minute.
3. Add the diced sweet potatoes, black beans, diced tomatoes, vegetable broth, salt, and pepper. Stir everything together.
4. Close the rice cooker and set it to cook. Let it cook for 35-40 minutes or until the sweet potatoes are tender and the chili has thickened.
5. Once cooked, give the chili a good stir and serve hot, garnished with fresh cilantro and lime wedges for a zesty finish.

This dairy-free sweet potato and black bean chili is an easy, comforting dish that’s packed with flavor and nutrition. The combination of sweet potatoes and black beans creates a hearty meal that’s both filling and satisfying, while the spices add a wonderful depth of flavor. The rice cooker simplifies the cooking process, ensuring everything cooks evenly and effortlessly. Perfect for meal prep or a quick weeknight dinner, this chili is a great option for those looking for a delicious, dairy-free meal.

Dairy-Free Rice Cooker Mango Coconut Rice

This mango coconut rice is a tropical-inspired, dairy-free side dish made with fragrant jasmine rice, coconut milk, and fresh mango. It’s naturally sweet, creamy, and bursting with flavor, making it an ideal accompaniment to various savory dishes or as a standalone light meal. The rice cooker simplifies the preparation, ensuring the rice cooks perfectly and absorbs all the delicious coconut milk, while the mango adds a fresh, sweet touch to every bite.

Ingredients:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk (full-fat)
• 1 cup water
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon ground cardamom
• Pinch of salt
• 1 ripe mango, peeled, pitted, and diced
• Fresh mint for garnish (optional)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In the rice cooker, combine the rinsed rice, coconut milk, water, maple syrup (if using), cardamom, and a pinch of salt.
3. Set the rice cooker to the “Cook” setting and allow it to cook for about 20-25 minutes, or until the rice is tender and all the liquid is absorbed.
4. Once the rice is cooked, gently fold in the diced mango.
5. Let the rice sit for 5 minutes before serving. Garnish with fresh mint leaves for a refreshing touch.

This dairy-free mango coconut rice is a delightful, tropical treat that’s perfect for pairing with a variety of dishes. The creamy coconut milk and the sweetness of the mango make it a rich, flavorful side dish that will transport your taste buds to an island paradise. The rice cooker makes this dish incredibly easy to prepare, with minimal effort required. Whether served with a curry or as a stand-alone dish, this mango coconut rice is sure to be a hit.

Dairy-Free Rice Cooker Vegetable Biryani

This dairy-free vegetable biryani is a flavorful, aromatic dish made in the rice cooker. It’s a one-pot meal featuring a blend of spices, fresh vegetables, and basmati rice, cooked to perfection. With its rich fragrance and vibrant colors, this biryani is both satisfying and nutritious. The rice cooker simplifies the cooking process, ensuring that all the ingredients cook evenly and infuse the rice with the full depth of flavor. It’s a perfect option for a quick, impressive dinner or special occasions.

Ingredients:

• 1 ½ cups basmati rice, rinsed
• 3 cups vegetable broth
• 1 cup mixed vegetables (carrots, peas, green beans)
• 1 onion, sliced thinly
• 2 garlic cloves, minced
• 1-inch piece ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon garam masala
• 1 cinnamon stick
• 3 cloves
• 2 bay leaves
• ½ teaspoon ground cardamom
• Salt to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)
• 1 tablespoon lemon juice

Instructions:

1. Set your rice cooker to the “Cook” setting and heat olive oil. Add cumin seeds, cloves, cinnamon stick, and bay leaves, sautéing for about 1-2 minutes until fragrant.
2. Add the onion, garlic, and ginger. Sauté for 5 minutes until the onion becomes soft and translucent.
3. Stir in the turmeric, garam masala, and cardamom, cooking for another minute to allow the spices to bloom.
4. Add the rinsed basmati rice, mixed vegetables, vegetable broth, and salt. Stir everything together.
5. Close the rice cooker lid and set it to cook. Let it cook for about 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
6. Once cooked, fluff the rice and add fresh cilantro and a squeeze of lemon juice. Serve hot.

This dairy-free vegetable biryani is a fragrant and satisfying meal that’s perfect for those looking for a flavorful, plant-based dish. The rice cooker makes it easy to prepare, allowing the spices and vegetables to infuse the rice effortlessly. The combination of turmeric, garam masala, and cardamom gives this biryani a depth of flavor that will delight your senses. Serve it alongside a cooling cucumber raita or a simple salad for a well-rounded, dairy-free meal.

Dairy-Free Rice Cooker Peanut Butter Banana Oatmeal

This rich, creamy peanut butter banana oatmeal is a hearty, nutritious, and dairy-free breakfast option. The rice cooker effortlessly cooks the steel-cut oats, which absorb the peanut butter and banana flavors, creating a comforting, protein-packed breakfast. This oatmeal is a great way to start your day, offering the perfect combination of savory, sweet, and nutty flavors while being naturally vegan and dairy-free.

Ingredients:

• 1 cup steel-cut oats
• 3 cups water or almond milk
• 2 ripe bananas, mashed
• 2 tablespoons peanut butter (or almond butter)
• 1 tablespoon maple syrup (optional)
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• Sliced banana and chopped peanuts for topping

Instructions:

1. Add the steel-cut oats, water or almond milk, mashed bananas, peanut butter, maple syrup (if using), cinnamon, and salt into the rice cooker.
2. Set the rice cooker to the “Cook” setting and let it cook for about 25-30 minutes, stirring halfway through if necessary. The oats will absorb the liquid and thicken.
3. Once the oats are tender and creamy, give the oatmeal a good stir.
4. Serve hot, topped with sliced banana and chopped peanuts for added crunch and flavor.

This dairy-free peanut butter banana oatmeal is the ultimate comfort food for breakfast. The peanut butter adds a rich, savory flavor, while the bananas bring natural sweetness and creaminess to the dish. The rice cooker simplifies the cooking process, allowing the oats to cook evenly and soak up all the delicious ingredients. This oatmeal is an easy, energizing way to kickstart your morning and can be customized with your favorite toppings, making it a great option for busy mornings or weekend brunches.

Dairy-Free Rice Cooker Quinoa and Black Bean Salad

This dairy-free quinoa and black bean salad is a refreshing, healthy dish that can be served as a side or a light main course. The rice cooker makes cooking the quinoa a breeze, ensuring it’s perfectly fluffy every time. Combined with protein-rich black beans, fresh vegetables, and a zesty dressing, this salad is bursting with flavor and texture. It’s an ideal option for meal prepping, lunch, or a quick dinner that’s both satisfying and nutritious.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 small red onion, chopped
• 1 cup corn kernels (fresh or frozen)
• 2 tablespoons olive oil
• Juice of 1 lime
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add the rinsed quinoa and vegetable broth to the rice cooker. Set it to cook and let the quinoa cook for about 15-20 minutes until the liquid is absorbed and the quinoa is tender.
2. While the quinoa cooks, prepare the vegetables: dice the bell pepper, cucumber, and onion, and drain the black beans and corn.
3. Once the quinoa is cooked, fluff it with a fork and let it cool slightly.
4. In a large bowl, combine the quinoa with the black beans, bell pepper, cucumber, onion, and corn.
5. Drizzle with olive oil, lime juice, and sprinkle with cumin, chili powder, salt, and pepper. Toss everything together until well mixed.
6. Garnish with fresh cilantro and serve.

This dairy-free quinoa and black bean salad is a refreshing, healthy option that’s easy to make in the rice cooker. The combination of fluffy quinoa, hearty black beans, and crunchy vegetables makes it a filling dish that’s perfect for any meal. The lime dressing and spices give it a zesty, flavorful kick, while the cilantro adds a fresh finish. Whether you serve it as a side dish, a light lunch, or a quick dinner, this salad is a nutritious and satisfying option for those looking for a dairy-free meal.

Dairy-Free Rice Cooker Spicy Lentil Soup

This spicy lentil soup made in the rice cooker is a warming and hearty meal packed with protein, fiber, and bold flavors. The lentils cook to perfection in the rice cooker, absorbing the rich spices and vegetables, creating a comforting and filling dish. The combination of heat from the spices and the earthiness of the lentils makes this soup an ideal choice for a chilly day or when you want something both satisfying and nutritious. It’s a simple, one-pot dish that’s naturally vegan and dairy-free.

Ingredients:

• 1 ½ cups dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 celery stalk, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)
• Lemon wedges for serving

Instructions:

1. Set your rice cooker to the “Cook” setting and heat the olive oil. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables soften.
2. Stir in the cumin, coriander, smoked paprika, turmeric, and cayenne pepper (if using). Let the spices cook for a minute until fragrant.
3. Add the rinsed lentils and vegetable broth to the rice cooker. Season with salt and pepper.
4. Close the lid of the rice cooker and set it to cook. Let it cook for 30-40 minutes or until the lentils are tender and the soup has thickened to your liking.
5. Once done, stir well and serve hot with fresh cilantro and lemon wedges.

This spicy lentil soup is a perfect dairy-free option for those craving a warm, flavorful meal. The rice cooker makes the preparation incredibly easy, allowing the lentils and vegetables to cook together and absorb the delicious spices. The combination of spices, lentils, and vegetables creates a filling soup that is both hearty and nutritious. Whether served as a main dish or a starter, this soup will warm you up on a cold day and keep you full and satisfied.

Dairy-Free Rice Cooker Tomato Basil Risotto

This dairy-free tomato basil risotto is a creamy and flavorful dish made effortlessly in the rice cooker. The rice absorbs the tangy tomato flavor, while the fresh basil adds an aromatic, herby finish. With the rice cooker handling the cooking process, the risotto becomes a one-pot dish that’s easy to prepare and perfect for a quick weeknight dinner. It’s an ideal choice for those looking for a comforting yet dairy-free version of this classic Italian dish.

Ingredients:

• 1 ½ cups Arborio rice
• 3 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine (optional)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, chopped for garnish

Instructions:

1. Set the rice cooker to the “Cook” setting and heat the olive oil. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Stir in the Arborio rice and cook for an additional minute, allowing the rice to lightly toast.
3. Add the vegetable broth, diced tomatoes, oregano, salt, and pepper to the rice cooker. If using, add the white wine as well.
4. Close the rice cooker lid and set it to cook. Let it cook for about 20-25 minutes or until the rice is creamy and tender.
5. Once done, give the risotto a gentle stir. Garnish with fresh basil and serve immediately.

This dairy-free tomato basil risotto is a comforting and satisfying dish that’s both creamy and full of flavor. The rice cooker simplifies the preparation, allowing the rice to cook evenly and absorb all the delicious tomato and herb flavors. The fresh basil adds a burst of freshness, making this risotto an ideal side dish or a main course. It’s perfect for anyone craving a dairy-free version of this classic Italian comfort food, and it can easily be paired with a variety of dishes.

Dairy-Free Rice Cooker Vegetable Paella

This dairy-free vegetable paella is a vibrant, one-pot dish that’s full of color and flavor. Made with rice, bell peppers, tomatoes, peas, and a blend of aromatic spices, this paella is a perfect choice for a hearty meal that’s also vegan and dairy-free. The rice cooker makes it simple to cook all the ingredients together, allowing the rice to absorb the rich flavors of the vegetables and spices. It’s a great option for a healthy, satisfying dinner or a crowd-pleasing dish for special occasions.

Ingredients:

• 1 ½ cups short-grain rice (such as Arborio or Valencia)
• 3 cups vegetable broth
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup frozen peas
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon saffron threads (optional)
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Set the rice cooker to the “Cook” setting and heat the olive oil. Add the onion and garlic and sauté for 5-7 minutes until softened.
2. Stir in the bell peppers, diced tomatoes, peas, paprika, turmeric, saffron (if using), bay leaf, salt, and pepper. Cook for an additional 2-3 minutes.
3. Add the rice and vegetable broth to the rice cooker. Stir to combine all ingredients.
4. Close the lid and set the rice cooker to cook. Let it cook for 25-30 minutes, or until the rice is tender and the liquid has been absorbed.
5. Once done, fluff the rice and garnish with fresh parsley. Serve hot.

This dairy-free vegetable paella is a deliciously flavorful dish that’s perfect for a hearty meal. The rice cooker simplifies the cooking process, allowing the rice and vegetables to come together in one pot while soaking up all the spices. The saffron, turmeric, and paprika give the paella a vibrant color and rich flavor, making it an impressive and satisfying dish. Whether you’re serving it as a main course or as a side, this vegetable paella is a great option for anyone looking for a dairy-free, vegan meal full of fresh vegetables and bold flavors.

Dairy-Free Rice Cooker Chickpea Stew

This hearty and nutritious chickpea stew made in the rice cooker is a perfect combination of wholesome ingredients and bold flavors. With protein-packed chickpeas, savory tomatoes, and a medley of spices, it’s a comforting meal that’s both filling and dairy-free. The rice cooker makes it effortless to simmer everything together, creating a stew with rich depth and a satisfying consistency. It’s an easy, one-pot dish that can be enjoyed on its own or paired with rice or crusty bread for a complete meal.

Ingredients:

• 2 cups dried chickpeas (or 3 cups canned chickpeas, drained and rinsed)
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes, drained
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon turmeric
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)
• Lemon wedges for serving

Instructions:

1. If using dried chickpeas, rinse them and soak them overnight, or cook them in the rice cooker on the “Cook” setting until soft. If using canned chickpeas, skip this step.
2. Set the rice cooker to the “Cook” setting and heat the olive oil. Add the onion and garlic and sauté for 5-7 minutes until softened.
3. Stir in the cumin, coriander, paprika, turmeric, salt, and pepper, allowing the spices to toast for about 1 minute.
4. Add the chickpeas, vegetable broth, and diced tomatoes to the rice cooker. Stir everything together and close the lid.
5. Set the rice cooker to cook for 25-30 minutes, or until the stew is heated through and has thickened to your desired consistency.
6. Once done, garnish with fresh parsley and serve with lemon wedges.

This dairy-free chickpea stew is a flavorful and satisfying dish that’s perfect for a cozy dinner. The rice cooker makes it easy to create a rich and hearty stew without much fuss, allowing the flavors to meld together beautifully. The combination of spices and chickpeas provides a filling, protein-packed meal, while the fresh parsley and lemon add brightness to each bite. It’s a great option for anyone looking for a wholesome, comforting dish that’s naturally vegan and dairy-free.

Dairy-Free Rice Cooker Mushroom Risotto

This creamy, dairy-free mushroom risotto made in the rice cooker is a simple and elegant dish that’s perfect for any occasion. With earthy mushrooms, fragrant garlic, and a rich vegetable broth, the rice cooker takes all the work out of making this traditionally labor-intensive dish. The result is a creamy and satisfying risotto without any dairy, making it a great option for those following a dairy-free or vegan diet. It’s a comforting dish that pairs well with a variety of proteins or can be enjoyed on its own.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth
• 2 cups mushrooms, sliced (button or cremini work well)
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1/2 cup dry white wine (optional)
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Set the rice cooker to the “Cook” setting and heat the olive oil. Add the chopped onion and garlic, sautéing for 5-7 minutes until softened.
2. Stir in the sliced mushrooms and cook for an additional 5 minutes until the mushrooms release their moisture and soften.
3. Add the Arborio rice and let it toast for 1-2 minutes, stirring to coat it in the olive oil and vegetables.
4. Pour in the white wine (if using), and let it cook for 1-2 minutes until the wine is absorbed.
5. Add the vegetable broth, thyme, salt, and pepper. Stir everything together and close the rice cooker lid.
6. Set the rice cooker to cook for 20-25 minutes or until the rice is tender and creamy.
7. Once done, stir the risotto and garnish with fresh parsley. Serve immediately.

This dairy-free mushroom risotto is a creamy, savory dish that’s surprisingly easy to prepare in the rice cooker. The earthy mushrooms and fragrant thyme provide deep flavors that elevate the rice, while the wine adds a touch of acidity that balances the richness of the dish. With the rice cooker handling most of the cooking, this risotto becomes a low-maintenance yet impressive meal. It’s perfect for any occasion, whether served as a main dish or paired with roasted vegetables or grilled proteins for a complete meal.

Dairy-Free Rice Cooker Sweet Potato and Black Bean Chili

This dairy-free sweet potato and black bean chili is a flavorful and hearty dish that’s easy to make in the rice cooker. The combination of tender sweet potatoes, protein-rich black beans, and aromatic spices creates a satisfying, filling chili. The rice cooker allows all the ingredients to simmer together, melding the flavors and creating a rich, savory stew. This chili is a great option for a cozy meal, and it’s naturally vegan and gluten-free, making it perfect for a variety of dietary preferences.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 can (14.5 oz) diced tomatoes, drained
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups vegetable broth
• 2 tablespoons olive oil
• Fresh cilantro for garnish (optional)
• Avocado slices for serving (optional)

Instructions:

1. Set the rice cooker to the “Cook” setting and heat the olive oil. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Stir in the cumin, chili powder, smoked paprika, salt, and pepper. Let the spices cook for another minute.
3. Add the diced sweet potatoes, black beans, diced tomatoes, and vegetable broth to the rice cooker. Stir to combine all ingredients.
4. Close the rice cooker lid and set it to cook. Let it cook for 30-35 minutes or until the sweet potatoes are tender and the chili has thickened to your liking.
5. Once done, stir well and garnish with fresh cilantro and avocado slices before serving.

This sweet potato and black bean chili is a hearty, satisfying meal that’s full of flavor and nutrition. The rice cooker makes it easy to prepare, allowing the sweet potatoes and black beans to absorb all the delicious spices and create a rich, savory dish. The combination of flavors, along with the creamy texture of the sweet potatoes, makes this chili a comforting option for any time of year. It’s naturally dairy-free, vegan, and gluten-free, making it a perfect choice for a wide range of dietary needs.

Note: More recipes are coming soon!