30+ Deliciously Easy Sunday Vegan Rice Recipes for Every Meal

When it comes to plant-based meals, rice is an incredibly versatile and comforting option that can easily be transformed into a variety of delicious vegan dishes.

Whether you’re looking for a filling main course or a side dish to complement your Sunday feast, rice can be the star of the show.

From rich and creamy coconut rice to hearty paellas packed with flavor, there’s no shortage of ways to enjoy rice in a vegan meal.

In this blog article, we’ve compiled 30+ mouthwatering Sunday vegan rice recipes that are perfect for any occasion.

These recipes are not only nutritious and satisfying but also simple to prepare, making them ideal for a relaxed Sunday cooking experience.

Whether you’re hosting a dinner party or cooking for yourself, you’ll find a variety of rice dishes that will suit any taste or dietary preference.

So, grab your apron and get ready to create some delicious plant-based meals that are sure to impress!

30+ Deliciously Easy Sunday Vegan Rice Recipes for Every Meal

As you can see, rice is an incredibly versatile ingredient that works in a variety of ways for your Sunday vegan meals.

Whether you’re in the mood for something light and refreshing like a cilantro-lime rice, or something heartier like a flavorful vegan paella, there’s a recipe to satisfy every craving.

The best part? These dishes are easy to prepare, making them perfect for a relaxing Sunday meal prep or gathering with loved ones.

With over 30+ recipes to choose from, you can enjoy a different delicious vegan rice dish every Sunday, ensuring variety and excitement in your weekly meal planning.

So, go ahead and explore these tasty vegan rice recipes, and let your Sunday dinners become a flavorful tradition you’ll look forward to each week!

Vegan Coconut Rice with Mango and Avocado

This Vegan Coconut Rice with Mango and Avocado is a fresh and vibrant dish perfect for a Sunday lunch. The creamy coconut rice pairs wonderfully with the sweetness of ripe mango and the smoothness of avocado. It’s an easy-to-make, nourishing meal that is both satisfying and light, ideal for those seeking a vegan-friendly recipe that’s full of tropical flavors.

Ingredients:

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 tbsp olive oil
• 1 tsp salt
• 1 ripe mango, peeled and diced
• 1 ripe avocado, sliced
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium pot, heat olive oil over medium heat. Add the rinsed rice and sauté for about 2 minutes until lightly toasted.
3. Add the coconut milk, water, and salt. Stir to combine and bring to a boil.
4. Once it reaches a boil, reduce the heat to low and cover the pot. Let it simmer for 15 minutes, or until the rice is fully cooked and the liquid has been absorbed.
5. Remove from heat and let the rice sit, covered, for 5 minutes before fluffing it with a fork.
6. While the rice is resting, prepare the mango and avocado. Slice the avocado and dice the mango into bite-sized pieces.
7. Serve the coconut rice topped with fresh mango, avocado slices, and a sprinkle of chopped cilantro.
8. Garnish with lime wedges on the side for a zesty touch.

This Vegan Coconut Rice with Mango and Avocado is a refreshing, nutritious, and visually appealing dish that combines tropical flavors in every bite. The coconut rice is rich and creamy, while the mango and avocado provide a burst of sweetness and creaminess. This recipe is not only quick and easy but also makes for a healthy and satisfying Sunday meal that can be enjoyed alone or as a side dish to complement any plant-based protein. It’s a simple yet impressive way to enjoy vegan cuisine at its finest.

Spicy Vegan Mexican Rice Bowl

The Spicy Vegan Mexican Rice Bowl is a vibrant and flavorful dish packed with plant-based protein, fiber, and healthy fats. With a zesty mix of seasoned rice, black beans, corn, and fresh vegetables, it’s an easy and satisfying meal that brings a touch of heat and spice to your Sunday lunch. This recipe is versatile and can be tailored to suit your spice preferences.

Ingredients:

• 1 cup long-grain rice
• 1 tbsp olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 cup vegetable broth
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/2 cup chopped fresh cilantro
• 1 lime, juiced
• 1 avocado, diced
• Fresh salsa (optional)

Instructions:

1. In a medium saucepan, heat olive oil over medium heat. Add the onion and garlic and sauté for about 3 minutes until softened.
2. Stir in the diced tomatoes, cumin, chili powder, smoked paprika, and a pinch of salt. Cook for another 2 minutes until the tomatoes break down slightly.
3. Add the rice and vegetable broth, stirring to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 15 minutes, or until the rice is tender and the liquid has been absorbed.
4. While the rice cooks, heat a small skillet over medium heat. Add the black beans and corn, cooking for about 5 minutes until heated through.
5. Once the rice is ready, fluff it with a fork and stir in the black beans and corn mixture.
6. Serve the rice bowl topped with fresh cilantro, diced avocado, and a squeeze of lime juice. You can also add some fresh salsa for an extra kick.

This Spicy Vegan Mexican Rice Bowl is a hearty and satisfying dish that brings together bold flavors and textures. The combination of seasoned rice, protein-rich black beans, sweet corn, and creamy avocado creates a balanced meal that’s both filling and nourishing. The dish is highly customizable, allowing you to adjust the spice level to your preference. Whether you enjoy it as a stand-alone meal or as a base for additional toppings, this recipe will definitely elevate your Sunday lunch with its vibrant flavors and satisfying nature.

Vegan Lemon Herb Rice with Roasted Vegetables

This Vegan Lemon Herb Rice with Roasted Vegetables is a colorful and healthy meal that pairs fragrant rice with a medley of roasted veggies. The citrusy, herb-infused rice complements the caramelized flavors of the vegetables, creating a well-rounded dish that’s perfect for a wholesome Sunday meal. This recipe is easy to make and full of fresh, vibrant ingredients that are sure to satisfy.

Ingredients:

• 1 cup basmati rice
• 1 1/2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes, halved
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). In a bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, or until tender and slightly caramelized.
2. While the vegetables are roasting, rinse the basmati rice under cold water. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then cover and reduce the heat to low. Let it simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
3. Once the rice is cooked, stir in the lemon zest, lemon juice, dried oregano, salt, and pepper.
4. Once the roasted vegetables are ready, remove them from the oven and set aside.
5. Serve the lemon herb rice with the roasted vegetables on top. Garnish with fresh parsley for an extra burst of color and flavor.

The Vegan Lemon Herb Rice with Roasted Vegetables is a light and flavorful dish that highlights the best of plant-based ingredients. The zesty, herb-infused rice perfectly complements the rich, roasted vegetables, creating a dish that’s both satisfying and refreshing. This recipe can be served as a main dish or as a side to accompany other meals. It’s an easy, versatile option for a Sunday lunch that’s full of fresh, seasonal ingredients. The combination of citrus and herbs elevates the rice, while the roasted veggies add texture and depth, making this dish a healthy and flavorful option for any occasion.

Vegan Sesame Ginger Rice with Tofu and Broccoli

The Vegan Sesame Ginger Rice with Tofu and Broccoli is a flavorful and satisfying dish, featuring hearty rice combined with crispy tofu, crunchy broccoli, and a tangy sesame ginger sauce. This bowl offers a perfect balance of textures and bold flavors, making it a great choice for a filling Sunday meal. It’s a versatile and healthy plant-based recipe, rich in protein and nutrients.

Ingredients:

• 1 cup brown rice
• 1 block firm tofu, pressed and cubed
• 2 cups broccoli florets
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame seeds
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 2 green onions, sliced (for garnish)
• Chili flakes (optional, for heat)

Instructions:

1. Start by cooking the brown rice. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil, then cover and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice is cooking, prepare the tofu. Heat 1 tablespoon of sesame oil in a non-stick skillet over medium heat. Add the cubed tofu and sauté for 5-7 minutes, turning occasionally, until golden brown and crispy on all sides. Remove from the pan and set aside.
3. In the same pan, add the broccoli florets and sauté for about 3-4 minutes until they are tender yet still vibrant and crisp. Set aside with the tofu.
4. In a small bowl, whisk together the remaining tablespoon of sesame oil, soy sauce, rice vinegar, ginger, garlic, maple syrup, and sesame seeds to make the dressing.
5. Once the rice is ready, fluff it with a fork and stir in half of the dressing to infuse the rice with flavor.
6. To serve, place the rice in bowls, top with tofu, broccoli, and drizzle with the remaining dressing. Garnish with green onions and chili flakes, if desired.

This Vegan Sesame Ginger Rice with Tofu and Broccoli is a well-rounded, nutritious meal that offers a perfect balance of flavor and texture. The combination of the sesame ginger sauce, crispy tofu, and sautéed broccoli makes for an irresistibly delicious dish that is both hearty and refreshing. The brown rice provides a sturdy base, while the tangy and sweet sauce ties everything together. This recipe is simple to prepare and packs a punch of umami, making it a wonderful addition to your Sunday meals.

Vegan Curried Rice with Chickpeas and Spinach

Vegan Curried Rice with Chickpeas and Spinach is a rich and comforting dish with bold curry spices, tender chickpeas, and hearty spinach. This flavorful dish is perfect for a Sunday meal that combines the health benefits of legumes, greens, and whole grains, with the warming spices of curry that infuse the rice. It’s filling, healthy, and easy to make, ideal for anyone craving a nourishing vegan lunch.

Ingredients:

• 1 cup basmati rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups fresh spinach, roughly chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 can (14 oz) diced tomatoes
• 1 1/2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Begin by cooking the basmati rice. In a medium saucepan, combine the rice and vegetable broth. Bring to a boil, then reduce to a simmer and cook, covered, for 15-18 minutes or until the rice is tender and the liquid has been absorbed.
2. While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for about 5 minutes, until softened and fragrant.
3. Stir in the curry powder, turmeric, cumin, and paprika, and cook for 1-2 minutes until the spices are toasted.
4. Add the chickpeas and diced tomatoes (with their juice), stirring well to combine. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
5. Stir in the spinach and cook for another 2-3 minutes, until the spinach wilts down.
6. Once the rice is cooked, fluff it with a fork and serve it topped with the curried chickpea and spinach mixture.
7. Garnish with fresh cilantro and season with additional salt and pepper, if needed.

This Vegan Curried Rice with Chickpeas and Spinach is a fragrant, hearty meal that is both comforting and nutritious. The combination of aromatic curry spices, chickpeas, and tender spinach creates a satisfying dish full of flavor and texture. The rice soaks up the rich, savory curry sauce, making each bite a delightful experience. This recipe is perfect for a Sunday lunch, providing a balanced meal packed with plant-based protein, fiber, and vitamins, while being both simple and easy to prepare.

Vegan Rice Paper Rolls with Spicy Peanut Dipping Sauce

Vegan Rice Paper Rolls with Spicy Peanut Dipping Sauce are fresh, light, and packed with flavor. Filled with crunchy vegetables, fresh herbs, and served with a creamy peanut dipping sauce, these rolls are a perfect Sunday snack or appetizer. The contrast of textures and the savory, slightly spicy sauce makes these rolls a fun and satisfying dish that everyone will love.

Ingredients:

• 8 rice paper wrappers
• 1 cup cooked rice vermicelli noodles
• 1/2 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/2 cup red bell pepper, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 1/4 cup chopped lettuce or cabbage

For the Spicy Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp maple syrup
• 1 tbsp sriracha sauce (adjust to your spice preference)
• 2 tbsp water (to thin)

Instructions:

1. Start by preparing the dipping sauce. In a small bowl, whisk together the peanut butter, soy sauce, lime juice, maple syrup, sriracha sauce, and water until smooth and creamy. Set aside.
2. To assemble the rice paper rolls, fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 5-10 seconds, or until it becomes pliable.
3. Lay the rice paper flat on a clean surface. In the center of the wrapper, add a small handful of cooked vermicelli noodles, carrots, cucumber, red bell pepper, mint, cilantro, basil, and lettuce.
4. Fold the sides of the rice paper over the filling, then roll it up tightly from the bottom, enclosing the ingredients inside.
5. Repeat the process with the remaining rice paper wrappers and filling ingredients.
6. Serve the rice paper rolls with the spicy peanut dipping sauce on the side.

Vegan Rice Paper Rolls with Spicy Peanut Dipping Sauce are a light, fresh, and flavorful option for a Sunday meal. These rolls are not only a feast for the eyes but also for the taste buds, offering a combination of crunchy vegetables, fragrant herbs, and a creamy, spicy dipping sauce that perfectly complements the rolls. They’re easy to customize with your favorite veggies and are perfect for anyone looking for a light yet filling dish. These rice paper rolls can serve as a fun appetizer or a light lunch, making them a great addition to your plant-based recipe collection.

Vegan Cilantro Lime Rice with Avocado and Black Beans

Vegan Cilantro Lime Rice with Avocado and Black Beans is a bright and flavorful dish that brings together the zesty tang of lime, the freshness of cilantro, and the richness of avocado. This dish is perfect for a Sunday meal, whether served on its own or as a side to a larger feast. It’s simple to prepare, satisfying, and packed with plant-based protein from the black beans. A great way to enjoy a refreshing and wholesome vegan meal!

Ingredients:

• 1 cup jasmine rice
• 1 can (15 oz) black beans, drained and rinsed
• 1 ripe avocado, diced
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper to taste
• 1/4 cup diced red onion (optional)
• Fresh lime wedges (for garnish)

Instructions:

1. Cook the jasmine rice according to package instructions (typically, use 1 1/2 cups water for every cup of rice). Once done, fluff the rice with a fork.
2. In a small bowl, combine the lime juice, olive oil, cumin, salt, and pepper. Stir well to create the dressing.
3. In a large bowl, gently toss the cooked rice with the lime dressing, ensuring it is evenly coated.
4. Stir in the chopped cilantro and black beans, and mix to combine.
5. Fold in the diced avocado and red onion (if using) for added flavor and texture.
6. Serve the rice in bowls and garnish with fresh lime wedges.

This Vegan Cilantro Lime Rice with Avocado and Black Beans is a perfect blend of fresh and vibrant flavors. The combination of the citrusy lime, aromatic cilantro, and creamy avocado makes for a truly delightful dish. The black beans add a protein-packed element, making this recipe not only delicious but nutritious. It’s a great option for a light, refreshing Sunday meal that’s filling without being heavy. Whether enjoyed as a main dish or paired with other vegan options, this recipe is sure to be a crowd-pleaser.

Vegan Coconut Rice with Mango and Cashews

Vegan Coconut Rice with Mango and Cashews is a tropical-inspired dish that combines the rich creaminess of coconut milk with the sweetness of ripe mango and the crunch of cashews. This dish makes a delicious and light meal for a Sunday gathering, offering a perfect balance of flavors and textures. The coconut rice provides a fragrant and comforting base, while the fresh mango and cashews elevate the dish into something special.

Ingredients:

• 1 cup white rice
• 1 can (14 oz) coconut milk (full-fat or light)
• 1 cup water
• 1 ripe mango, peeled and diced
• 1/4 cup roasted cashews, chopped
• 1 tbsp sugar or maple syrup (optional)
• Pinch of salt
• Fresh mint leaves for garnish

Instructions:

1. In a saucepan, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil over medium-high heat.
2. Once it boils, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and the liquid is absorbed.
3. If you’d like a sweeter coconut rice, stir in the sugar or maple syrup at this point, and fluff the rice with a fork.
4. Allow the rice to cool slightly before serving. Spoon the coconut rice into bowls, and top with diced mango and chopped cashews.
5. Garnish with fresh mint leaves and serve immediately.

Vegan Coconut Rice with Mango and Cashews is a refreshing and indulgent dish that is perfect for a Sunday meal. The creamy coconut rice pairs beautifully with the sweet and juicy mango, while the cashews add a satisfying crunch. The dish is both comforting and tropical, making it a unique addition to your plant-based menu. It’s simple to prepare yet full of vibrant flavors, ideal for a light but indulgent vegan meal. Serve it as a standalone dish or alongside other tropical-inspired sides for a complete feast.

Vegan Spicy Sriracha Rice with Cucumber and Carrot Slaw

Vegan Spicy Sriracha Rice with Cucumber and Carrot Slaw is an exciting and vibrant dish that brings a spicy kick with sriracha and a refreshing crunch with cucumber and carrot slaw. The heat from the sriracha sauce pairs perfectly with the cool, crisp slaw, creating a perfect balance of flavors. This dish is both light and satisfying, ideal for a Sunday lunch when you’re craving something flavorful and fresh with just the right amount of heat.

Ingredients:

• 1 cup brown rice
• 1 tbsp sriracha sauce (adjust to your spice preference)
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/2 cup shredded carrots
• 1/2 cup cucumber, thinly sliced
• 1/4 cup red cabbage, shredded
• 1/4 cup fresh cilantro, chopped
• 1 tbsp toasted sesame seeds
• 1/2 tbsp lime juice
• Salt to taste

Instructions:

1. Cook the brown rice according to package instructions. Once the rice is ready, allow it to cool slightly.
2. In a small bowl, mix the sriracha, soy sauce, rice vinegar, sesame oil, and lime juice to make the spicy dressing. Taste and adjust seasoning with salt if needed.
3. In a separate bowl, combine the shredded carrots, cucumber, red cabbage, and cilantro. Toss together to create the slaw.
4. Drizzle half of the spicy sriracha dressing over the rice and mix it well, ensuring all the grains are coated.
5. Serve the rice in bowls, topped with the fresh cucumber and carrot slaw.
6. Sprinkle the toasted sesame seeds on top and drizzle with the remaining sriracha dressing for an extra kick.

Vegan Spicy Sriracha Rice with Cucumber and Carrot Slaw is a perfect harmony of heat, crunch, and freshness. The spiced rice with sriracha creates a bold and exciting base, while the cool slaw adds a refreshing contrast. The toasted sesame seeds bring a nutty flavor that complements the dish beautifully. This recipe is not only full of vibrant colors and textures but also packed with bold, mouthwatering flavors. Whether enjoyed as a main dish or served alongside other light vegan meals, it’s sure to be a favorite on any Sunday.

Vegan Lemon Herb Rice with Roasted Vegetables

Vegan Lemon Herb Rice with Roasted Vegetables is a bright, zesty, and nutritious dish that’s perfect for a Sunday meal. The herb-infused rice, with its light lemony flavor, pairs beautifully with the roasted vegetables, adding a satisfying depth to the dish. This easy-to-make recipe is a wonderful choice for those looking for a fresh, plant-based meal that is bursting with flavor. Whether served as a main or side dish, this dish is sure to impress.

Ingredients:

• 1 cup basmati rice
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1/2 red onion, sliced
• 1 cup cherry tomatoes, halved
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• Zest and juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). In a large bowl, toss the zucchini, bell pepper, red onion, and cherry tomatoes with 1 tablespoon of olive oil, dried oregano, thyme, salt, and pepper. Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
2. While the vegetables roast, cook the basmati rice according to package instructions.
3. Once the rice is cooked, stir in the lemon zest, lemon juice, and fresh parsley. Drizzle with the remaining olive oil and mix until the rice is well-coated.
4. Serve the rice in bowls, topped with the roasted vegetables.

This Vegan Lemon Herb Rice with Roasted Vegetables is a refreshing and light dish that combines the freshness of lemon with the earthiness of roasted vegetables. The roasted veggies add a delightful caramelization that enhances the flavor, while the rice provides a zesty and herbaceous base. It’s an ideal dish for a Sunday meal when you want something that’s both healthy and full of flavor. Plus, it’s highly customizable, so you can use any seasonal vegetables you like. This recipe is sure to become a favorite in your vegan rotation.

Vegan Kimchi Fried Rice with Tofu

Vegan Kimchi Fried Rice with Tofu is a savory, tangy, and spicy dish that packs a punch with the unique flavors of kimchi, combined with crispy tofu and perfectly seasoned rice. It’s a quick and satisfying meal, making it an ideal choice for a Sunday evening when you’re craving something flavorful and comforting. This dish delivers a balance of fermented goodness from the kimchi and protein from the tofu, creating a nourishing yet indulgent meal.

Ingredients:

• 2 cups cooked jasmine rice (preferably cold)
• 1/2 block firm tofu, pressed and cubed
• 1 cup kimchi, chopped
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sriracha sauce (optional for more heat)
• 2 tbsp green onions, chopped
• 1 garlic clove, minced
• 1 tsp sesame seeds (for garnish)
• Salt and pepper to taste

Instructions:

1. Press the tofu to remove excess moisture, then cut it into cubes.
2. In a large skillet or wok, heat the sesame oil over medium heat. Add the tofu cubes and cook, turning occasionally, until golden and crispy, about 5-7 minutes. Remove the tofu from the skillet and set aside.
3. In the same skillet, add the minced garlic and cook for about 1 minute until fragrant. Add the chopped kimchi and cook for another 2-3 minutes to warm it through and slightly caramelize.
4. Add the cold rice to the skillet and stir to combine with the kimchi. Season with soy sauce, sriracha (if using), salt, and pepper. Cook for about 5 minutes, allowing the rice to get slightly crispy.
5. Fold in the crispy tofu and green onions, and stir well to combine.
6. Serve the kimchi fried rice in bowls and garnish with sesame seeds.

Vegan Kimchi Fried Rice with Tofu is a delicious and satisfying dish that brings bold, spicy flavors to your Sunday table. The tangy kimchi adds a depth of flavor that perfectly complements the crispy tofu, while the sesame oil and soy sauce provide a rich and savory base. This recipe is incredibly versatile and easy to prepare, making it ideal for a quick but flavorful vegan meal. If you love the combination of spicy, tangy, and savory, this dish will become an instant favorite.

Vegan Spanish Rice with Chickpeas and Peppers

Vegan Spanish Rice with Chickpeas and Peppers is a flavorful, hearty dish that’s perfect for a Sunday meal. This recipe combines aromatic rice cooked in a delicious tomato-based sauce with protein-packed chickpeas and colorful bell peppers. The vibrant spices give it an irresistible depth of flavor, making it a satisfying and filling meal. Whether you’re in the mood for a comforting dish or preparing something for a family dinner, this recipe will not disappoint.

Ingredients:

• 1 cup long-grain white rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 bell pepper, chopped
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional for heat)
• 2 tbsp olive oil
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and sauté for 5-7 minutes, until softened.
2. Add the garlic and cook for an additional minute until fragrant.
3. Stir in the spices (smoked paprika, cumin, turmeric, and cayenne), then add the diced tomatoes and vegetable broth. Bring to a simmer and cook for about 5 minutes.
4. Add the rice and chickpeas to the skillet. Stir well to combine, then cover and cook over low heat for 20-25 minutes, until the rice is tender and the liquid has been absorbed.
5. Season with salt and pepper to taste, then fluff the rice with a fork.
6. Garnish with fresh parsley before serving.

Vegan Spanish Rice with Chickpeas and Peppers is a vibrant, flavorful dish that is both nourishing and delicious. The spices and the tomato base infuse the rice with rich flavor, while the chickpeas provide protein, making it a well-rounded meal. It’s perfect for a cozy Sunday dinner or as a side dish to a larger spread. This dish is simple to make and is packed with colors, textures, and flavors, offering a delightful taste of Spain in a plant-based form.

Vegan Coconut Rice with Mango and Lime

Vegan Coconut Rice with Mango and Lime is a tropical delight that offers a burst of flavor, perfect for a relaxing Sunday meal. The creamy, fragrant coconut rice pairs beautifully with the sweet, juicy mango and a zing of lime, creating a balance of richness and freshness. This vibrant dish is simple to prepare and is ideal as a main or side dish, transporting your taste buds to a sunny island getaway. Its combination of textures and flavors makes it a perfect addition to any vegan menu.

Ingredients:

• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1/2 cup water
• 1 tbsp coconut oil
• 1/4 tsp salt
• 2 ripe mangoes, peeled and diced
• Zest and juice of 1 lime
• Fresh mint leaves for garnish

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, coconut oil, and salt. Bring to a simmer over medium heat, then reduce the heat to low and cover. Cook for about 15-18 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
3. Fluff the rice with a fork and stir in the lime zest and juice.
4. To serve, top the rice with the diced mangoes and garnish with fresh mint leaves.

Vegan Coconut Rice with Mango and Lime is a refreshing and flavorful dish that brings the perfect balance of creamy, sweet, and tangy elements. The richness of the coconut milk and the tropical sweetness of the mango create a memorable experience with every bite. This dish is versatile enough to be served as a side dish with grilled vegetables or as a light and satisfying main course. Whether you’re preparing a Sunday feast or a simple weeknight meal, this vibrant recipe will bring a taste of the tropics to your table.

Vegan Spanish Paella with Rice and Veggies

Vegan Spanish Paella with Rice and Veggies is a plant-based take on the traditional Spanish paella, loaded with colorful vegetables, bold spices, and a hearty dose of flavor. This recipe offers a satisfying, one-pan dish that’s perfect for a Sunday dinner or any occasion where you want to impress. With its combination of saffron, paprika, and turmeric, the rice takes on a beautiful golden color, while the vegetables provide texture and vibrancy. This vegan paella is a complete and nourishing meal in itself.

Ingredients:

• 1 cup short-grain rice (such as Arborio or Valencia rice)
• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, chopped
• 1 zucchini, chopped
• 1 cup green peas (fresh or frozen)
• 1 tomato, chopped
• 1 1/2 cups vegetable broth
• 1/2 tsp turmeric
• 1 tsp smoked paprika
• A pinch of saffron threads (optional)
• Salt and pepper to taste
• Lemon wedges for garnish
• Fresh parsley for garnish

Instructions:

1. In a large skillet or paella pan, heat the olive oil over medium heat. Add the onion and bell pepper and sauté for 5-7 minutes, until softened.
2. Add the zucchini, peas, and tomato, and cook for another 3-4 minutes.
3. Stir in the rice, turmeric, smoked paprika, saffron (if using), salt, and pepper. Mix well to coat the rice with the spices.
4. Pour in the vegetable broth, stir to combine, and bring to a simmer. Reduce the heat to low, cover, and cook for 20-25 minutes, until the rice is tender and the liquid has been absorbed.
5. Remove from heat and let the paella rest, covered, for 5 minutes.
6. Serve the paella with lemon wedges and a sprinkle of fresh parsley.

This Vegan Spanish Paella with Rice and Veggies is a vibrant, satisfying, and comforting dish full of delicious Spanish flavors. The combination of saffron, paprika, and turmeric creates a rich, aromatic base that pairs perfectly with the tender rice and fresh vegetables. This paella is not only a treat for your taste buds but also a feast for the eyes, with its golden rice and colorful veggies. Whether you’re hosting a family gathering or enjoying a Sunday dinner at home, this recipe is sure to be a crowd-pleaser.

Vegan Cilantro Lime Rice with Black Beans

Vegan Cilantro Lime Rice with Black Beans is a fresh, flavorful dish that’s perfect for a casual Sunday meal. The combination of zesty lime and fragrant cilantro adds a refreshing twist to the fluffy rice, while the black beans provide protein and richness. This dish is both simple and satisfying, with the right balance of tang, spice, and earthiness. It’s a perfect accompaniment to tacos, burritos, or as a standalone meal for a light and healthy vegan option.

Ingredients:

• 1 cup long-grain white rice
• 1 can (15 oz) black beans, drained and rinsed
• 2 tbsp olive oil
• Juice and zest of 1 lime
• 1/2 cup fresh cilantro, chopped
• 2 cups vegetable broth
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, heat the olive oil over medium heat. Add the rice and sauté for 2-3 minutes until lightly toasted.
2. Add the vegetable broth, salt, and pepper to the rice, and bring to a boil. Once it boils, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the black beans in a separate saucepan over medium heat until warmed through.
4. Once the rice is cooked, fluff it with a fork and stir in the lime juice, lime zest, and chopped cilantro.
5. Serve the cilantro lime rice topped with the warmed black beans.

Vegan Cilantro Lime Rice with Black Beans is a simple yet flavorful dish that provides a perfect balance of tangy, zesty rice and hearty black beans. The fresh cilantro and lime bring brightness and vibrancy to the dish, making it a refreshing choice for a Sunday meal. Whether served on its own or paired with a variety of other dishes, this recipe is a healthy and delicious option that’s quick and easy to prepare. It’s perfect for anyone looking for a simple, satisfying, and nutritious meal.

Note: More recipes are coming soon!