25+ Delicious Sunday Vegan Rice Cooker Recipes for Effortless Meal

Sundays are for unwinding, taking a breather from the busy week, and enjoying meals that make you feel good inside and out.

If you’re looking to simplify your Sunday meal prep while still enjoying hearty and nutritious dishes, then vegan rice cooker recipes are a game changer.

These recipes offer the perfect blend of convenience, flavor, and nutrition, making it easy to prepare a delicious meal with minimal fuss.

Whether you’re craving a spicy jambalaya, a comforting mushroom stroganoff, or a refreshing lemon herb rice, there’s something for everyone.

In this collection, we bring you 25+ Sunday vegan rice cooker recipes that will help you make the most of your weekend without spending hours in the kitchen.

The beauty of rice cooker recipes lies in their simplicity. Just toss the ingredients into the rice cooker, set the right setting, and let the magic happen.

From hearty rice pilafs to light, vegetable-packed dishes, these recipes are versatile, perfect for batch cooking, or serving up a family-sized meal.

25+ Delicious Sunday Vegan Rice Cooker Recipes for Effortless Meal

Cooking vegan meals on Sundays doesn’t have to be complicated or time-consuming.

With a rice cooker, you can create a wide range of meals that are both satisfying and flavorful without spending the entire day in the kitchen.

The recipes shared here offer an array of options to suit any palate—from hearty and spicy to fresh and light.

You’ll find yourself coming back to these easy, nutritious dishes whenever you want to take the stress out of your weekend meals.

Vegan Lentil and Spinach Rice Cooker Pilaf

A comforting and nutritious one-pot meal combining protein-packed lentils, tender rice, and vibrant spinach. Perfect for a Sunday meal that’s simple yet wholesome.

Ingredients:

• 1 cup basmati or jasmine rice
• ½ cup red lentils, rinsed
• 2 cups vegetable broth
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp smoked paprika
• ½ tsp salt (adjust to taste)
• 1 tbsp olive oil or vegan butter
• Juice of half a lemon
• Fresh cilantro for garnish (optional)

Instructions:

1. Add olive oil, onion, and garlic to the rice cooker. Use the sauté function or preheat the cooker for a few minutes and stir until fragrant.
2. Add the rice, lentils, and spices (cumin, turmeric, and smoked paprika). Stir to coat everything evenly with the seasoning.
3. Pour in the vegetable broth, ensuring everything is submerged. Close the lid and cook on the “white rice” or similar setting.
4. Once the cooking cycle completes, open the lid and gently fold in the chopped spinach. Let the residual heat wilt the spinach.
5. Squeeze lemon juice over the pilaf and fluff it with a fork. Garnish with cilantro if desired. Serve warm.

The lentil and spinach pilaf offers a balance of earthy flavors and fresh, zesty undertones from the lemon. Its simplicity makes it a reliable Sunday recipe, giving you a nutritious yet satisfying dish with minimal effort.

Coconut Curry Rice and Chickpeas

This rich and creamy rice cooker recipe combines the tropical sweetness of coconut milk with hearty chickpeas, all seasoned with fragrant spices. A flavorful and filling vegan dish.

Ingredients:

• 1 cup jasmine rice
• 1 can (14 oz) coconut milk
• 1 cup water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small red bell pepper, diced
• 1 small carrot, grated
• 1 tsp curry powder
• ½ tsp ginger powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp chili flakes (optional)
• 2 tbsp chopped green onions (for garnish)

Instructions:

1. Rinse the jasmine rice thoroughly and add it to the rice cooker.
2. Pour in coconut milk and water, stirring to mix well.
3. Add chickpeas, bell pepper, carrot, curry powder, ginger powder, garlic powder, salt, and chili flakes (if using). Mix gently to combine.
4. Close the lid and cook using the “white rice” or standard cooking setting.
5. Once the cycle is complete, fluff the rice gently and garnish with chopped green onions before serving.

This coconut curry rice is a comfort food dream with its creamy texture and rich flavors. It’s a perfect Sunday meal that doesn’t compromise on taste or ease.

Mushroom and Edamame Rice Bowl

A light yet flavorful vegan rice cooker recipe featuring earthy mushrooms and protein-rich edamame. Ideal for a Sunday lunch or dinner that’s both delicious and healthful.

Ingredients:

• 1 cup brown rice
• 2 ½ cups water or vegetable broth
• 1 cup fresh or frozen edamame
• 1 cup mushrooms, thinly sliced
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 garlic clove, minced
• ½ tsp ground black pepper
• 1 tsp toasted sesame seeds (for garnish)
• 1 tbsp chopped green onions (for garnish)

Instructions:

1. Add brown rice, water or vegetable broth, mushrooms, soy sauce, sesame oil, garlic, and black pepper to the rice cooker. Stir well to combine.
2. Close the lid and cook using the “brown rice” or appropriate setting.
3. When the cooking cycle is near completion, add edamame and stir gently. Let the rice cooker finish the cycle, allowing the edamame to heat through.
4. Once done, fluff the rice, and garnish with toasted sesame seeds and green onions before serving.

This mushroom and edamame rice bowl is a wonderful mix of hearty textures and umami flavors. It’s a great Sunday recipe that feels light yet satisfying, leaving you refreshed and nourished.

Sweet Potato and Black Bean Rice Bowl

A hearty, nutrient-packed rice cooker dish featuring tender sweet potatoes, protein-rich black beans, and a smoky hint of spices. Perfect for a cozy Sunday meal.

Ingredients:

• 1 cup long-grain brown rice
• 2 ½ cups water or vegetable broth
• 1 medium sweet potato, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 small onion, diced
• 1 tsp smoked paprika
• 1 tsp cumin powder
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp chili powder (optional)
• Juice of half a lime
• Chopped cilantro for garnish

Instructions:

1. Add brown rice, water or vegetable broth, sweet potato, onion, and all the spices (smoked paprika, cumin, garlic powder, salt, and chili powder if using) to the rice cooker. Stir to combine.
2. Close the lid and cook using the “brown rice” setting.
3. When the cooking cycle is complete, gently mix in the black beans and let sit for 5 minutes with the lid closed to warm through.
4. Squeeze lime juice over the dish, fluff with a fork, and garnish with chopped cilantro before serving.

This sweet potato and black bean rice bowl is a satisfying blend of sweet, smoky, and savory flavors. It’s a fantastic Sunday recipe that keeps you fueled and delighted with minimal prep.

Tomato Basil Risotto

This creamy vegan risotto is effortlessly made in the rice cooker with the classic flavors of tomato and basil, giving you a gourmet Sunday dinner without any hassle.

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 cup canned diced tomatoes (with juice)
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp nutritional yeast (optional, for cheesy flavor)
• 2 tbsp chopped fresh basil (for garnish)

Instructions:

1. Heat olive oil in the rice cooker using the sauté function (or preheat for a few minutes). Add onion and garlic, cooking until fragrant.
2. Add Arborio rice, stirring for a minute to lightly toast it.
3. Pour in vegetable broth and diced tomatoes with their juice. Add Italian seasoning, salt, and black pepper. Stir to combine.
4. Close the lid and cook on the “white rice” setting or a similar cycle.
5. Once done, stir in nutritional yeast (if using) for a cheesy flavor. Garnish with fresh basil and serve immediately.

This tomato basil risotto delivers a comforting and rich experience, ideal for a leisurely Sunday meal. The fresh basil enhances the simple ingredients, making it irresistibly flavorful.

Vegan Teriyaki Rice and Veggies

A quick and flavorful rice cooker recipe combining fluffy rice with crisp veggies coated in a sweet and savory teriyaki glaze. A Sunday favorite for its simplicity and vibrant flavors.

Ingredients:

• 1 cup jasmine or basmati rice
• 2 cups water
• 1 cup broccoli florets
• 1 medium carrot, julienned
• ½ cup snap peas
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup
• 1 tsp sesame oil
• ½ tsp garlic powder
• ½ tsp ginger powder
• Toasted sesame seeds for garnish

Instructions:

1. Rinse the rice thoroughly and add it to the rice cooker with 2 cups of water.
2. Place the broccoli, carrot, and snap peas on top of the rice. Close the lid and cook on the “white rice” or similar setting.
3. While the rice and veggies cook, whisk together soy sauce, maple syrup, sesame oil, garlic powder, and ginger powder in a small bowl to create the teriyaki glaze.
4. Once the cooking cycle is complete, drizzle the teriyaki glaze over the rice and veggies. Toss gently to coat everything evenly.
5. Garnish with toasted sesame seeds and serve warm.

This teriyaki rice and veggie dish is a delightful mix of flavors and textures, offering a balance of sweet, savory, and crunchy. It’s an easy Sunday recipe that’s both vibrant and satisfying.

Cilantro Lime Rice with Black Beans and Corn

A bright and refreshing rice cooker dish, perfect for a Sunday meal that feels light yet filling. The cilantro and lime provide a zesty twist, complemented by the heartiness of black beans and corn.

Ingredients:

• 1 cup long-grain white or jasmine rice
• 1 ½ cups water or vegetable broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• ½ cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tsp garlic powder
• ½ tsp cumin powder
• ½ tsp salt
• ½ tsp black pepper
• Lime wedges for serving

Instructions:

1. Add the rice and water or vegetable broth to the rice cooker and set it to the “white rice” or standard cooking setting.
2. Once the rice cooker signals that the rice is done, add black beans, corn, garlic powder, cumin, salt, and black pepper to the pot. Stir gently to combine.
3. Close the lid and let the mixture sit for 5 minutes, allowing the flavors to meld.
4. Fold in the chopped cilantro and squeeze the lime juice over the rice. Fluff with a fork.
5. Serve with lime wedges on the side for an extra burst of citrus.

This cilantro lime rice with black beans and corn is perfect for a Sunday lunch or dinner. The combination of citrusy lime, fresh cilantro, and sweet corn makes it a delicious and colorful dish to enjoy with minimal preparation.

Thai Pineapple Fried Rice

A tropical and slightly spicy rice cooker recipe that packs sweet, tangy, and umami flavors into every bite. This dish is perfect for a Sunday dinner that feels like a mini-vacation.

Ingredients:

• 1 cup jasmine rice
• 1 ½ cups water or vegetable broth
• 1 cup pineapple chunks (fresh or canned)
• ½ cup frozen peas
• ½ cup diced carrots
• 1 small onion, chopped
• 2 tbsp soy sauce or tamari
• 1 tbsp peanut butter (optional, for added richness)
• 1 tbsp sesame oil or vegetable oil
• 1 tsp curry powder
• 1/2 tsp chili flakes (optional)
• Chopped green onions for garnish
• Crushed peanuts for garnish

Instructions:

1. Rinse the jasmine rice and place it in the rice cooker with water or vegetable broth. Cook on the “white rice” setting.
2. Once the rice is cooked, add the pineapple chunks, peas, carrots, onion, soy sauce, peanut butter (if using), sesame oil, curry powder, and chili flakes to the rice cooker. Stir well to mix everything evenly.
3. Close the lid and let it sit for another 5 minutes to allow the flavors to combine.
4. Fluff the rice and transfer it to a serving dish. Garnish with chopped green onions and crushed peanuts.

This Thai pineapple fried rice is a Sunday recipe that brings a unique twist to a classic dish, with the pineapple adding a touch of sweetness and the curry powder and chili flakes giving it a subtle kick.

Mushroom and Kale Rice Stew

A warm, comforting rice cooker recipe that combines earthy mushrooms and hearty kale in a rich vegetable broth. This is a cozy dish perfect for a relaxing Sunday evening.

Ingredients:

• 1 cup short-grain brown rice
• 2 ½ cups vegetable broth
• 1 ½ cups mushrooms, sliced
• 2 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp thyme
• ½ tsp rosemary
• 1 tsp nutritional yeast (optional, for a cheesy flavor)
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Add the brown rice and vegetable broth to the rice cooker. Set to the “brown rice” setting and start cooking.
2. While the rice is cooking, sauté the onions, garlic, and mushrooms in a pan over medium heat until the mushrooms are tender and golden.
3. Once the rice cooker cycle is complete, add the sautéed mushrooms, onions, garlic, kale, thyme, rosemary, nutritional yeast (if using), salt, and black pepper to the pot. Stir gently to combine.
4. Close the lid and let sit for 5 minutes, allowing the kale to wilt and the flavors to infuse.
5. Serve warm with a squeeze of lemon for added brightness.

This mushroom and kale rice stew is the epitome of comfort food with its rich broth and earthy flavors. It’s an ideal Sunday recipe to enjoy on a chilly day, leaving you nourished and cozy.

Mediterranean Chickpea and Rice Bowl

A nutritious and vibrant dish that combines the flavors of the Mediterranean with simple rice cooker preparation. This hearty recipe is perfect for a relaxing Sunday dinner.

Ingredients:

• 1 cup basmati rice
• 2 cups water or vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• ½ cucumber, diced
• ½ red onion, thinly sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• ½ tsp garlic powder
• Salt and black pepper to taste
• Fresh parsley for garnish
• Hummus (optional, for serving)

Instructions:

1. Rinse the basmati rice and place it in the rice cooker with water or vegetable broth. Cook using the “white rice” setting.
2. While the rice is cooking, prepare the Mediterranean salad by combining cherry tomatoes, cucumber, red onion, chickpeas, olive oil, lemon juice, oregano, garlic powder, salt, and black pepper in a bowl. Mix well.
3. Once the rice is cooked, fluff it with a fork and transfer it to serving bowls. Top with the chickpea salad and garnish with fresh parsley.
4. Serve with a dollop of hummus on the side for extra creaminess.

This Mediterranean chickpea and rice bowl is an easy and refreshing dish, perfect for Sunday lunches or dinners. The combination of lemony dressing and fresh veggies makes it light yet satisfying.

Spicy Lentil and Spinach Rice Pilaf

A protein-packed, hearty rice cooker recipe with the warmth of spices and the freshness of spinach. This dish is perfect for a fulfilling and flavorful Sunday meal.

Ingredients:

• 1 cup long-grain brown rice
• 2 ½ cups vegetable broth
• 1 cup cooked lentils (brown or green)
• 2 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin powder
• ½ tsp paprika
• ½ tsp chili powder (optional, for added heat)
• ½ tsp turmeric
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil
• Lemon wedges for serving

Instructions:

1. Add the rice and vegetable broth to the rice cooker and cook on the “brown rice” setting.
2. In a separate pan, heat olive oil and sauté the onions and garlic until fragrant. Add the cumin, paprika, chili powder, and turmeric, cooking for 1 minute.
3. Stir in the cooked lentils and chopped spinach, cooking for another 2-3 minutes until the spinach wilts.
4. When the rice is done, mix the lentil and spinach mixture into the rice cooker, gently stirring to combine. Close the lid and let it sit for 5 minutes.
5. Serve with a lemon wedge on the side for added brightness.

This spicy lentil and spinach rice pilaf brings a warm, satisfying flavor profile to your Sunday meal. The combination of spices adds depth while the spinach keeps the dish light and nutritious.

Vegan Mushroom Stroganoff Rice

A comforting twist on the classic stroganoff, this rice cooker recipe is rich, creamy, and full of deep mushroom flavor. Perfect for a cozy Sunday evening.

Ingredients:

• 1 cup Arborio rice
• 2 ½ cups vegetable broth
• 2 cups mushrooms, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp soy sauce or tamari
• 1 tbsp nutritional yeast (optional, for a cheesy flavor)
• 1 tbsp vegan sour cream or cashew cream
• ½ tsp thyme
• ½ tsp black pepper
• ½ tsp salt
• Fresh parsley for garnish

Instructions:

1. Add Arborio rice and vegetable broth to the rice cooker and set it to the “white rice” or “porridge” setting.
2. In a skillet, sauté the onions and garlic until translucent. Add the mushrooms and cook until golden brown.
3. Stir in soy sauce, thyme, nutritional yeast (if using), salt, and black pepper. Cook for another 2-3 minutes.
4. When the rice is ready, add the mushroom mixture to the rice cooker and stir gently to combine. Add vegan sour cream or cashew cream and mix until creamy.
5. Close the lid and let it sit for 5 minutes. Serve garnished with fresh parsley.

This vegan mushroom stroganoff rice is perfect for a hearty, indulgent Sunday meal. The creamy texture and earthy mushroom flavor will satisfy your comfort food cravings while remaining completely plant-based.

Sweet Potato and Chickpea Curry Rice

A hearty, nourishing rice cooker recipe that blends the sweetness of sweet potatoes with the richness of chickpeas and aromatic spices. This dish is perfect for a satisfying Sunday dinner.

Ingredients:

• 1 cup long-grain white rice or basmati rice
• 2 cups vegetable broth
• 1 large sweet potato, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk (full-fat or light)
• 1 tbsp curry powder
• 1 tsp turmeric
• ½ tsp cumin
• ½ tsp paprika
• 1 tbsp tomato paste
• 1 cup fresh spinach, chopped
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Add the rice and vegetable broth to the rice cooker and set to the “white rice” or “porridge” setting.
2. While the rice is cooking, combine sweet potato, chickpeas, coconut milk, curry powder, turmeric, cumin, paprika, and tomato paste in a large bowl. Mix well.
3. Once the rice cooker signals that the rice is ready, stir the sweet potato and chickpea mixture into the rice cooker. Close the lid and let it cook on the “keep warm” setting for 10 minutes to allow the flavors to meld.
4. Stir in the chopped spinach until wilted, and season with salt and black pepper to taste.
5. Serve garnished with fresh cilantro for a pop of color and flavor.

This sweet potato and chickpea curry rice is rich, flavorful, and full of nutrients, making it an ideal choice for a Sunday meal that’s both comforting and satisfying.

Lemon Herb Asparagus Rice

A light and fragrant rice cooker dish, perfect for a Sunday brunch or lunch. The combination of lemon and herbs pairs beautifully with tender asparagus and fluffy rice.

Ingredients:

• 1 cup jasmine rice
• 2 cups vegetable broth or water
• 1 cup asparagus, cut into 1-inch pieces
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
• 1 tsp garlic powder
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Add the jasmine rice and vegetable broth to the rice cooker and set to the “white rice” setting.
2. In a separate bowl, mix the asparagus pieces with olive oil, lemon juice, lemon zest, dill, garlic powder, salt, and black pepper.
3. When the rice is done, gently stir the asparagus mixture into the rice cooker. Close the lid and let it sit for 5 minutes to allow the flavors to infuse.
4. Fluff with a fork before serving and garnish with additional dill and lemon wedges.

This lemon herb asparagus rice is a simple yet flavorful dish that makes for a refreshing and light Sunday meal. The citrusy notes of lemon combined with the fragrant dill make it an ideal pairing for spring or summer days.

Vegan Jambalaya Rice

A classic Creole-inspired dish turned vegan and made effortlessly in the rice cooker. This rice is full of bold flavors and hearty vegetables, perfect for a Sunday that calls for a bit of spice.

Ingredients:

• 1 cup long-grain white rice
• 2 ½ cups vegetable broth
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 bell pepper, chopped
• 1 large tomato, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp thyme
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp dried oregano
• Salt and black pepper to taste
• Chopped green onions for garnish
• Lemon wedges for serving

Instructions:

1. Add the rice and vegetable broth to the rice cooker and set to the “white rice” or “porridge” setting.
2. In a large bowl, mix the chopped bell pepper, tomato, onion, garlic, kidney beans, smoked paprika, thyme, cayenne pepper, oregano, salt, and black pepper.
3. When the rice is cooked, add the vegetable and bean mixture to the rice cooker. Stir to combine and close the lid. Let it sit on the “keep warm” setting for 5-10 minutes.
4. Fluff the rice and garnish with chopped green onions. Serve with lemon wedges for a bright finish.

This vegan jambalaya rice is a perfect Sunday dish for those who love bold and rich flavors. It’s filling, aromatic, and makes for a complete one-pot meal that’s sure to please.

Note: More recipes​ are coming soon!